| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Consuming, Passions |
6 |
servings |
INGREDIENTS
| 2 |
c |
Plain flour or masa harina; (corn based) |
|
|
Hot water |
| 1 |
|
Pinches salt |
| 1 |
tb |
Oil |
| 2 |
c |
Mixture salad greens |
| 1 |
c |
Mozzarella; (grated) |
| 1 |
c |
Baked ricotta; (sliced) |
| 1 |
c |
Tempeh |
| 2 |
tb |
Walnuts or pecans |
| 1 |
ts |
Chilli |
| 2 |
tb |
Coriander leaves; finely chopped |
| 2 |
|
Avocados; diced |
INSTRUCTIONS
TORTILLA DOUGH
FILLING MIXTURE
Mix the flour and salt with enough water to produce a firm dough, then
knead oil into the dough.
Divide the dough into small balls and individually wrap in plastic until
ready to use (can be made a day in advance and kept in the refrigerator).
Place each ball between baking paper and roll out with a rolling pin or an
iron (to cook at the same time, turn the iron on high heat and press down
over the baking paper), or use a skillet over high heat and press the
tortilla down with a damp cloth when air bubbles form. When they are all
cooked, set aside on a serving plate.
Filling Mixture:
Place all the ingredients into a bowl and mix well.
To serve: fill each tortilla with the salad mixture and top with a salsa of
diced tomato, salt, pepper, extra virgin olive oil and lemon juice.
For a final touch, add a dollop of sour cream and fresh coriander.
Converted by MC_Buster.
Per serving: 185 Calories (kcal); 15g Total Fat; (66% calories from fat);
7g Protein; 10g Carbohydrate; 0mg Cholesterol; 32mg Sodium Food Exchanges:
1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit;
2 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”