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#fresh tortillas
chaoticas-hell · 11 months
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Andrew: *puts something in the microwave*
Nicky: hey what are you making?
Andrew: tortillas.
Nicky:
Nicky: in the microwave?
Andrew: yes.
Nicky: how could you do this to me? After everhthing I've done for you this is how you repay me? Honestly I wish you would've just stabbed me! That would be less insulting than this!
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baba-fett · 1 year
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beastlyart · 9 months
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I love you, gene that makes cilantro delicious.
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fieriframes · 6 months
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[The fresh tortilla totally makes it. I love the slaw. That pork belly's just cooked perfectly, too.]
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shinybulbasaur · 2 days
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I have GOT to learn how to make my own tortillas I CANNOT handle getting burrito cravings when no one here makes a goddamn fresh pressed tortilla
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anyway i think i’ve had enough experiences now to say definitely that drinking on an empty stomach is much better than drinking on a full stomach
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pudgybun · 2 years
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feeling v sensitive and v little today and I managed to make myself an awesome breakfast but haven't rly eaten since bc it is so hard and after working and helping some friends today all I wanna do is lay in bed and be fed and cuddle and watch scary (BUT NOT TOO SCARY!!!) movies with my stuffies ): I need a good cuddle and comfort food </3 long ramble in tags btw ♡
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suzuki-ecstar · 2 months
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fuck you *transparentifies your tortilla*
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flowersandloveforfood · 11 months
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Whole grain tortilla wraps with lettuce, couscous and stir fried vegan peas "minced meat", kidney beans, tomatoes, red bell peppers and zucchini in tahini cumin sauce.
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supercantaloupe · 2 years
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mexican cuisine (or an approximation of it anyway) is so ubiquitous in the US that i forget people in other places (english speaking ones mostly) arent very familiar with what goes into it or what it tastes like. which is to say watching the newest bake off episode (mexican week) is WILD
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windy-apple · 5 months
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Red onion my absolute beloved. 🫡
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shanedoesdoodles · 10 months
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The Kroger I live next to started adding preservatives to their fresh tortillas that make me sick and I am grieving
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lovelycurlydaisy · 8 months
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Orange smile🦐🧡
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v-iv-rusty · 9 months
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as someone who only rarely has enough energy to scrape themselves together enough to cook a decent meal, a shit load of ground beef thrown in a pan with whatever vegetable-ish item happens to be available at the time feels v underrated
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self-made-cages · 9 months
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Had the best chipotle burrito I’ve had in ages for dinner
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cookingkcals · 10 months
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Hello Fresh: Full Loaded Pork Taquitos
Ingredients: - 2 yellow onions, thinly sliced - 20oz ground pork - 2 Tbs Southwest Spice blend - 2 packets Tex-Mex paste - 12 flour tortillas - 1 cup Mexican Cheese blend - 1 lime - 2 Roma tomatoes - 6 Tbs sour cream - 8 Tbs guacamole
Preheat oven to 425F. Lin ea baking sheet with foil and lightly oil.
Prep: Thinly slice onions. Mince a few slices until you have 2 Tbs of minced onions.
Cook pork: Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion, cook for 3 minutes. Add pork. Cook, breaking up meat into pieces, until pork is browned and cooked through, and onion is softened (4-6 min). Stir in Southwest Spice blend, Tex-Mex paste, and 1/2 c water. SImmer until thickened (2-3 min).
Assemble and bake: While pork is browning, drizzle tortillas with 2 Tbs oil. Brush/rub to completely coat both sides. Place tortillas  on a clean work surface. Once pork filling is done, add 1/4 c filling to one side of each tortilla, sprinkle with 1 Tbs Mexican cheese blend. Roll up tortillas to create taquitos. Place seam side down on baking sheet. Bake on middle rack until golden brown and crispy (8-12 min).
Finish and serve: While taquitos bake, finely dice tomatoes. Zest and quarter lime. In a small bowl, combine tomato, minced onion, half the lime zest, a squeeze of lime juice, and salt to taste. In a separate small bowl, combine guacamole, sour cream, remaining lime zest, a squeeze of lime juice, and salt/pepper to taste. Divide taquitos among plates. Top with pico de gallo and creamy guacamole.
Thoughts:
It’s like a crispy, pork version of our regular enchilada recipe. Nice, and not too complicated. Key take away was blending sour cream and guacamole together to make a “creamy guacamole” sauce.
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