Cumin Tortillas Food

GUACAMOLE WITH CUMIN-DUSTED TORTILLA CHIPS

Steps:

• Make the chips: Heat 2 inches peanut oil to 360 degrees F in a high-sided skillet. Fry the tortillas in batches until golden brown and crisp, 3 to 4 minutes. Drain on paper towels and season immediately with cumin and salt.
• Make the guacamole: Combine the avocados, red onion, jalapeno, lime juice and cilantro in a bowl and gently mix to a chunky consistency. Season with salt and pepper. Serve immediately with the cumin tortilla chips.

GUACAMOLE WITH CUMIN DUSTED TORTILLAS

Steps:

• Combine all ingredients in a molcajete and mix to a chunky consistency. Season, to taste, with salt, pepper, and cilantro. Serve immediately with cumin tortilla chips.;
• Fry the tortillas, in batches, until light golden brown. Drain on paper towels and season immediately with cumin and salt.

ROASTED CORN GUACAMOLE WITH CUMIN SCENTED TORTILLA CHIPS (SOUTHWEST SNACK)

Steps:

• For the tortilla chips: Preheat the oven to 350 degrees F. Brush the tortillas with the oil on both sides and season one side with salt, pepper and cumin. Place on a baking sheet and bake until lightly golden brown, about 10 minutes. When cool enough to handle, cut into eighths or break into chip-size pieces.
• For the guacamole: Combine the avocados, corn, jalapeno, onions, cilantro, lime juice and creme fraiche in a bowl and mix well. Season with salt and pepper. Serve with the cumin scented tortilla chips.

AUTHENTIC MEXICAN TACOS RECIPE

Steps:

• Heat the oil in your skillet for two minutes over medium-high heat. Add your meat once the oil is hot enough to sizzle.
• Add the ground beef to the skillet and stir as the meat cooks evenly and begins to brown. This process will take between 6-8 minutes. While the meat is browning, use a wooden spoon or potato masher to break the ground beef up into smaller pieces.
• Add the beef broth, tomato paste, cumin, chili powder, oregano, garlic powder, sea salt, and black pepper to the skillet with the meat.
• Reduce the heat to medium and allow the meat mixture to simmer for about 3-5 minutes until the sauce becomes thick. Stir occasionally. When the sauce is thick, turn off the heat and set the skillet aside.
• Heat your tortillas by putting one tortilla at a time into a hot ungreased skillet or cast-iron comal for 30 seconds on each side.
• For each tortilla, add about 2-3 tablespoons of your taco meat mixture. Top the ground beef mixture with onion, cheese, cilantro, and tomato.
• Add whatever other garnishes you want to your tacos, including sour cream, salsa, pico de gallo, or guacamole. Squeeze the lime juice over your assembled tacos.
• Enjoy!

BEEF TORTILLAS

Steps:

• Pre-heat oven to 180 degrees c
• Heat oil in pan, add minced garlic and onion and fry until onion is clear.
• Add mince and brown. add the tomatoes, chili, cumin and coriander.
• Allow to cook over a low heat for 20-30 minutes (I stuck mine in the oven for half an hour with the lid on).
• Lightly grease a baking dish.
• Divide meat filling between tortillas and roll them up to enclose filling. Place them in the greased dish.
• Pour white sauce over tortillas and sprinkle cheese on top.
• Bake for 20 minutes until cheese melts and tortillas are piping hot.

STUFFED TORTILLAS

Steps:

• Line two 9 x 13 baking pans with tin foil, set aside.
• Make sauce by sauteing onions, garlic in a saucepan until soft.
• Add remaining sauce ingredients, except coriander.
• Bring to a boil, reduce heat and simmer for 15 minutes, stirring occasionally.
• Remove from heat and stir in coriander.
• While sauce is simmering, saute onions, carrots, green pepper and garlic in a large saucepan.
• Cook until vegetables are softened (about 5 minutes).
• Add jalapeno pepper, chili powder, oregano and cumin.
• Cook for 1 more minute, remove from heat.
• Stir in beans, corn, lime juice and coriander.
• Mix well.
• To assemble, spread 3 spoonfuls of filling down center of tortilla, sprinkle with some cheese, fold to enclose filling and place seam-side down in baking dish.
• Repeat, leaving yourself with 1/4 cup cheddar.
• Pour sauce evenly over finished tortillas.
• Cover with aluminium foil and bake at 350 degrees for 25 minutes.
• Uncover, sprinkle with remaining cheese and return to oven for 5 more minutes.
• Serve with a dollop of sour cream.

EASY CHICKEN TORTILLA SOUP WITH BEAN AND CHEESE NACHOS

Steps:

• Arrange a rack in top third of oven; preheat to 425°F. Arrange 2 tortillas on a rimmed baking sheet and brush with oil. Bake 5 minutes, then flip and continue to bake until crispy, 4-5 minutes more. Carefully spread each tortilla with 2 Tbsp. refried beans; season lightly with salt and dust with cumin. Top with cheese. Return to oven and bake until cheese is melted and browned, about 5 minutes more. Transfer to a cutting board and let cool slightly. Cut each tortilla into 4 wedges to create nachos.
• Meanwhile, cut remaining 2 tortillas into 1" pieces. Heat remaining 2 Tbsp. oil in a large pot over medium-high. Add onion and tortilla pieces and cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Add garlic and remaining 1 tsp. cumin and cook, stirring, until fragrant, 30-60 seconds. Immediately add broth, tomatoes, chiles and sauce, 1 tsp. salt, and 1/2 tsp. pepper. Cover pot, increase heat to high, and bring to a gentle simmer. Uncover, reduce heat to medium, and add chicken. Gently simmer over medium heat until chicken is cooked through, about 5 minutes.
• Remove pot from heat. Stir in 2 Tbsp. lime juice. Season with adobo sauce, salt, or pepper, if needed. Ladle soup into bowls. Garnish with nachos, lime wedges, avocado, radish, and cilantro, if using. Season with pepper, if needed, and serve immediately.
• Do Ahead
• Soup (without nachos) can be made 3 days ahead. Cover and chill.