Tortillas And Salsa Food

TORTILLAS AND SALSA

Steps:

• Preparation 1 Serve the tortilla chips in a large bowl. 2 Pour the salsa into a small bowl. 3 Top salsa with grated cheddar cheese, and heat in the microwave until melted. 4 Chop tomato and green onion for colour and garnish.

HOMEMADE SALSA AND TORTILLA CHIPS

Steps:

• Add all salsa ingredients to a bowl and toss.
• For the chips:
• Preheat peanut oil in a deep-fryer to 350 degrees F.
• Mix the salt and chipotle powder together in a small bowl.
• Arrange the corn tortillas in a stack and cut into 6 equal wedges. Drop into the oil, in batches, and fry until crisp and golden. Remove from the fryer to a paper towel lined sheet tray. Sprinkle the chips immediately with the seasoned salt and serve with the salsa.

TORTILLA SALSA

Steps:

• Add all ingredients and mix in a large bowl. Refridgerate for about an hour before serving.

SOFT FRIED TORTILLAS WITH TOMATILLO SALSA AND CHICKEN

Steps:

• Make salsa:
• Purée tomatillos, chiles, onion, garlic, salt, and water in a blender until smooth.
• Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then carefully add tomatillo purée (oil will splatter) and simmer, stirring, until thickened, 8 to 10 minutes. Stir in cilantro and simmer 1 minute. Transfer to a small bowl.
• Make chalupas:
• Put oven rack in middle position and preheat oven to 200°F.
• Heat 1 tablespoon oil in cleaned dried skillet over moderate heat until hot but not smoking, then briefly cook tortillas, 3 at a time, until softened and hot but still pale, about 10 seconds per side, adding more oil if necessary. Transfer tortillas with tongs to paper towels to drain briefly, then to a large shallow baking pan in oven to keep warm, arranging tortillas in one layer (overlapping slightly if necessary) and covering pan with foil.
• Spread each warm tortilla with about 1 teaspoon salsa, then top sparingly with a few shreds of chicken. Thin crema with a little water and drizzle over chicken, then sprinkle with onion and cheese. Serve immediately.

HOMEMADE TORTILLA CHIPS WITH GUACAMOLE & CHARRED TOMATO SALSA

Steps:

• To make the tortillas, heat oven to 200C/180C fan/gas 6. Brush both sides of the tortillas with the oil, then cut into triangles with scissors. Arrange in a single layer on 1 or 2 baking sheets and bake for 7-8 mins. Remove, sprinkle with salt and set aside.
• To make the guacamole, halve and stone the avocados, then spoon the flesh into a bowl. Pour over the lime juice and a sprinkle of salt, then crush with a potato masher until puréed but still chunky. Add onion, coriander, chillies and chipotle paste. Stir through and set aside until needed.
• For the salsa, place the tomatoes, cut-side up, in a shallow baking tray. Season, and place under the grill until blackened, about 15 mins. Meanwhile, in a dry non-stick frying pan, blacken the chillies and garlic. Keep turning to darken on all sides, about 10 mins. When done, peel the garlic and place in a food processor. Place the chillies in a plastic bag to steam for a few mins, then peel, deseed and stem. Add the flesh to the food processor along with the tomatoes, onion, coriander, lime juice and chipotle paste. Season and pulse until chunky.

STEAK AND SALSA TORTILLAS

Steps:

• Heat oven to 250 degrees. Wrap tortillas in 1 piece aluminum foil; place in oven.
• Heat oil in cast-iron skillet over medium-high heat until hot. Add steak and cook covered 5 minutes. Turn steak, sprinkle with 1/4 t. salt and increase heat to high. Cook covered 5 minutes. Remove meat to cutting board and let stand 5 minutes.
• Meanwhile, combine sour cream, scallions, cumin, 1/4 t. salt, and pepper.
• Thinly slice beef.
• Heat taco sauce in skillet until hot. Add beef. Spoon sauce over meat; sprinkle with cheese. Heat until cheese melts, about 2 minutes.
• To serve steak, spoon meat mixture onto tortillas; top with dollop of sour cream Fold tortillas and serve.