Tracey Laiken By The Lb.com
Last updated 5 years ago
These Baked Tacos Are An Easy Win Any Night Of The Week
Hard Taco Shells Working with 6 tortillas at a time, wrap in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. Lay tortillas out, coat both sides with cooking spray. Carefully drape each tortilla over two bars of the oven rack. Bake at 375°F until crispy, 7 to 10 minutes.
Gorditas de Huevos (Masa Cakes Stuffed With Eggs)
Gorditas de Huevos (Masa Cakes Stuffed with Eggs) These savory gorditas, stuffed with chile-spiced scrambled eggs, make a great breakfast meal or afternoon snack. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me. From: saveur.com
Pupusas from Zestuous
Pupusas: The most common Salvadoran dish! Corn dough filled with refried beens, pulled pork, mozzarella-like cheese or any combination of the above (revueltas). Diced squash or loroco (Fernaldia pandurata) are sometimes added with the cheese. Flattened and grilled. Served with curtido. No forks needed. #fingerfood #salvador #easyfood
Sopes- Sopes are thick shells made from masa. The edges are pinched to create a wall that helps to encase the topping of your choice. Served as an “antojito,” sopes are usually small in size, topped with refried beans, cheese, chicken and salsa. A popular street food, sopes are easy to make and can be topped with about anything you can imagine.