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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[The fresh tortilla totally makes it. I love the slaw. That pork belly's just cooked perfectly, too.]
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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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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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Had the best chipotle burrito I’ve had in ages for dinner
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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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