Mama Mangia
Super Moderator
this week it's tortilla shells of all kinds and sizes - flour, corn, white corn, low-carb, etc.
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Tortilla shells of all kinds
- Thread starter Mama Mangia
- Start date
Mama Mangia
Super Moderator
Deep Fried Cheese Appetizers
1/2 cup finely diced 6" White Corn Tortilla - resembling coarse bread crumbs (can be diced in a food processor)
2 cups Vegetable or Canola Oil for deep frying
1/8 lbs. Swiss Cheese , cut into 1" cubes
1/8 lbs. Gruyère Cheese , cut into 1" cubes
2 Eggs
1 Beat eggs with 2 Tbs. of the diced corn tortillas in a small bowl. Place remaining diced tortillas in another bowl.
2 Pour oil in a small skillet to the depth of 2". Heat the oil to 380 degrees F.
3 Dip the cheese cubes into the egg batter mixture, then into the remaining tortilla crumbs, coating all sides thoroughly. Fry in small batches until crisp and golden, about 1 minute. Remove with a slotted spoon. Drain onto paper towels.
4 Skewer with toothpicks and place on tray. Serve immediately
1/2 cup finely diced 6" White Corn Tortilla - resembling coarse bread crumbs (can be diced in a food processor)
2 cups Vegetable or Canola Oil for deep frying
1/8 lbs. Swiss Cheese , cut into 1" cubes
1/8 lbs. Gruyère Cheese , cut into 1" cubes
2 Eggs
1 Beat eggs with 2 Tbs. of the diced corn tortillas in a small bowl. Place remaining diced tortillas in another bowl.
2 Pour oil in a small skillet to the depth of 2". Heat the oil to 380 degrees F.
3 Dip the cheese cubes into the egg batter mixture, then into the remaining tortilla crumbs, coating all sides thoroughly. Fry in small batches until crisp and golden, about 1 minute. Remove with a slotted spoon. Drain onto paper towels.
4 Skewer with toothpicks and place on tray. Serve immediately
Mama Mangia
Super Moderator
Easy Elegant Egg Salad Appetizers
1 package 12" Flour Tortilla, cut with a 3" flower cookie cutter or a 3" round biscuit cutter
1 cup melted Butter
1 cup grated Parmesan Cheese
Salt to taste
12 jumbo Hard Boiled Eggs , shelled
1/2 cup Mayonnaise
1 Tbsp. Dijon Mustard
1/4 cup Capers
1/2 cup chopped Green Onion
1/2 cup chopped Celery
Salt and Pepper to taste
Paprika (garnish)
Directions
1 Preheat oven to 350º F. Brush both sides of the tortilla cutouts with butter. Place the cutouts in the bottoms of a standard muffin pan. Sprinkle the tops with Parmesan and salt.
2 Bake for 6-8 minutes or until golden. Repeat until all circles have been baked. Set aside.
3 Place eggs in a large bowl. With a fork, break up eggs and combine with mayonnaise, mustard, capers, onions, celery, salt and pepper.
4 Fill the cooled shells with 1 tablespoon of the egg salad and sprinkle lightly with paprika. Serve
1 package 12" Flour Tortilla, cut with a 3" flower cookie cutter or a 3" round biscuit cutter
1 cup melted Butter
1 cup grated Parmesan Cheese
Salt to taste
12 jumbo Hard Boiled Eggs , shelled
1/2 cup Mayonnaise
1 Tbsp. Dijon Mustard
1/4 cup Capers
1/2 cup chopped Green Onion
1/2 cup chopped Celery
Salt and Pepper to taste
Paprika (garnish)
Directions
1 Preheat oven to 350º F. Brush both sides of the tortilla cutouts with butter. Place the cutouts in the bottoms of a standard muffin pan. Sprinkle the tops with Parmesan and salt.
2 Bake for 6-8 minutes or until golden. Repeat until all circles have been baked. Set aside.
3 Place eggs in a large bowl. With a fork, break up eggs and combine with mayonnaise, mustard, capers, onions, celery, salt and pepper.
4 Fill the cooled shells with 1 tablespoon of the egg salad and sprinkle lightly with paprika. Serve
Mama Mangia
Super Moderator
Cashew Tartlets with Vanilla Whipped Cream
Ingredients
4 Tbsp. Unsalted Butter , melted
8 6-inch White Corn Tortillas
Cinnamon Sugar
1 cup Brown Sugar , firmly packed
4 Tbsp. All Purpose Flour
1/2 tsp. Salt
2 cups Dark Corn Syrup
6 large Eggs
2 Tbsp. Unsalted Butter , melted
2 tsp. Vanilla Extract
6 cups Unsalted Cashews
2 cups Cold Heavy Whipped Cream
1/2 cup Vanilla Liqueur
Directions
1 Preheat oven to 400º F. Brush butter over both sides of the White Corn Tortillas. Place in sauté pan over medium heat and heat for approximately 30 seconds. Flip over and generously sprinkle with cinnamon sugar. Continue sautéing until soft and pliable. Repeat with remaining tortillas.
2 Remove from heat and place in a 4" spring form cake pan. Work the tortillas into the corners of the pan. Place pie weights to fold tortilla in place and prevent the sides from falling inward.
3 To make the filling, mix together the brown sugar, flour, and salt until blended. Add the corn syrup, eggs, butter and vanilla. Whisk until blended.
4 Spread 1/2 cup of cashews in each tortilla lined cake pan. Fill with 1/2 cup of filling.
5 Bake for 15 minutes. Reduce oven temperature to 350º F. Bake until tartlet is set and golden brown, approximately 20 more minutes. Note: it may be necessary to cover the edge with foil to prevent excessive browning.
6 Transfer to a rack to cool for 15 minutes. Remove from pans.
7 Whip the whipping cream and liqueur until medium peaks form. Serve tartlet with a dollop of whipped cream
Ingredients
4 Tbsp. Unsalted Butter , melted
8 6-inch White Corn Tortillas
Cinnamon Sugar
1 cup Brown Sugar , firmly packed
4 Tbsp. All Purpose Flour
1/2 tsp. Salt
2 cups Dark Corn Syrup
6 large Eggs
2 Tbsp. Unsalted Butter , melted
2 tsp. Vanilla Extract
6 cups Unsalted Cashews
2 cups Cold Heavy Whipped Cream
1/2 cup Vanilla Liqueur
Directions
1 Preheat oven to 400º F. Brush butter over both sides of the White Corn Tortillas. Place in sauté pan over medium heat and heat for approximately 30 seconds. Flip over and generously sprinkle with cinnamon sugar. Continue sautéing until soft and pliable. Repeat with remaining tortillas.
2 Remove from heat and place in a 4" spring form cake pan. Work the tortillas into the corners of the pan. Place pie weights to fold tortilla in place and prevent the sides from falling inward.
3 To make the filling, mix together the brown sugar, flour, and salt until blended. Add the corn syrup, eggs, butter and vanilla. Whisk until blended.
4 Spread 1/2 cup of cashews in each tortilla lined cake pan. Fill with 1/2 cup of filling.
5 Bake for 15 minutes. Reduce oven temperature to 350º F. Bake until tartlet is set and golden brown, approximately 20 more minutes. Note: it may be necessary to cover the edge with foil to prevent excessive browning.
6 Transfer to a rack to cool for 15 minutes. Remove from pans.
7 Whip the whipping cream and liqueur until medium peaks form. Serve tartlet with a dollop of whipped cream
Mama Mangia
Super Moderator
Cheesy Baked Roll Ups
Ingredients
4 10" Flour Tortillas
3 cups grated Monterey Jack Cheese
1 cup grated Cheddar Cheese
3 cups grated smoked Gouda Cheese
4 slices Bacon , cooked, drained and diced
1 medium Red Onion , sliced 1/2" chunks
1/2 cup Butter
1 Tbsp. dried Thyme
Directions
1 Preheat oven to 350 degrees F. Lightly spray a baking pan with nonstick cooking spray. Sprinkle each tortilla evenly with Monterey Jack, Cheddar, Gouda, bacon and red onion.
2 Roll the tortillas tightly and pierce them with toothpicks - one at each end. Place the rolls in a baking pan.
3 Mix the butter and thyme together and brush the tops of the roll ups. Bake for 10 to 12 minutes or just until golden.
4 Remove the toothpicks. Cut each roll up into three even sections and serve.
Ingredients
4 10" Flour Tortillas
3 cups grated Monterey Jack Cheese
1 cup grated Cheddar Cheese
3 cups grated smoked Gouda Cheese
4 slices Bacon , cooked, drained and diced
1 medium Red Onion , sliced 1/2" chunks
1/2 cup Butter
1 Tbsp. dried Thyme
Directions
1 Preheat oven to 350 degrees F. Lightly spray a baking pan with nonstick cooking spray. Sprinkle each tortilla evenly with Monterey Jack, Cheddar, Gouda, bacon and red onion.
2 Roll the tortillas tightly and pierce them with toothpicks - one at each end. Place the rolls in a baking pan.
3 Mix the butter and thyme together and brush the tops of the roll ups. Bake for 10 to 12 minutes or just until golden.
4 Remove the toothpicks. Cut each roll up into three even sections and serve.
Mama Mangia
Super Moderator
Carne Asada Tacos
Ingredients
8 6" White Corn Tortillas
4 Tbsp. Olive Oil
4 Tbsp. minced, fresh Cilantro
1 Red Onion , thinly chopped
1 lbs. Skirt or Flank Steak , cut into ¼" thick long strips
1 Tbsp. Garlic Salt
Salt and Pepper to taste
1 Avocado , peeled and diced
Salsa
Directions
1 Heat oil in heavy large skillet over medium heat. Add steak, garlic salt, salt and pepper to skillet and cook until no longer pink, about 2 minutes. Transfer to heated bowl.
2 Warm tortillas over gas flame or electric burner until they begin to color. Transfer to a napkin-lined basket.
3 To serve, have diners assemble their own tacos at the table using remaining ingredients
Ingredients
8 6" White Corn Tortillas
4 Tbsp. Olive Oil
4 Tbsp. minced, fresh Cilantro
1 Red Onion , thinly chopped
1 lbs. Skirt or Flank Steak , cut into ¼" thick long strips
1 Tbsp. Garlic Salt
Salt and Pepper to taste
1 Avocado , peeled and diced
Salsa
Directions
1 Heat oil in heavy large skillet over medium heat. Add steak, garlic salt, salt and pepper to skillet and cook until no longer pink, about 2 minutes. Transfer to heated bowl.
2 Warm tortillas over gas flame or electric burner until they begin to color. Transfer to a napkin-lined basket.
3 To serve, have diners assemble their own tacos at the table using remaining ingredients
Mama Mangia
Super Moderator
California Burger
1/3 lbs. Extra Lean Ground Beef
1 10" Flour Tortilla
1 Tbsp. Dijon Mustard
3 Tbsp. Blue Cheese , crumbled
2 strips Bacon , cooked crisp
4 slices Avocados
1/4 cup Roasted Red Peppers
2 slices Tomatoes
Directions
1 Form the ground beef into a 7”x 2½” patty. Grill until cooked to preference.
2 Lay the Flour Tortilla on a flat work surface. Spread the Dijon across the middle of the wrap. Place the cooked burger on the wrap and finish with the remaining ingredients in the order listed. Roll up the wrap as you would a burrito with one end open.
3 Place the wrapped burger on a heated griddle or skillet, seam side down, and toast until golden brown. Flip over the tortilla and toast the other side until golden.
1/3 lbs. Extra Lean Ground Beef
1 10" Flour Tortilla
1 Tbsp. Dijon Mustard
3 Tbsp. Blue Cheese , crumbled
2 strips Bacon , cooked crisp
4 slices Avocados
1/4 cup Roasted Red Peppers
2 slices Tomatoes
Directions
1 Form the ground beef into a 7”x 2½” patty. Grill until cooked to preference.
2 Lay the Flour Tortilla on a flat work surface. Spread the Dijon across the middle of the wrap. Place the cooked burger on the wrap and finish with the remaining ingredients in the order listed. Roll up the wrap as you would a burrito with one end open.
3 Place the wrapped burger on a heated griddle or skillet, seam side down, and toast until golden brown. Flip over the tortilla and toast the other side until golden.
Mama Mangia
Super Moderator
Buffalo Chicken Stix
1 8" Flour Tortilla
2 oz. Shredded Chicken
1 Tbsp. Buffalo Hot Sauce
1/2 oz. Crumbles
1 stalk Celery , julienne cut
2 oz. Blue Cheese Dressing
Directions
1 Heat Flour Tortilla and place shredded chicken in a thin strip on front half of tortilla.
2 Drizzle chicken with buffalo hot sauce.
3 Top with thin celery stick and blue cheese crumbles.
4 Brush top half of tortilla with hot water.
5 Tightly roll to close, leaving ends open.
6 Gently place in fryer, seam side down until tortilla is lightly golden brown.
7 Drain and serve with a side of blue cheese dressing for a dipping sauce.
1 8" Flour Tortilla
2 oz. Shredded Chicken
1 Tbsp. Buffalo Hot Sauce
1/2 oz. Crumbles
1 stalk Celery , julienne cut
2 oz. Blue Cheese Dressing
Directions
1 Heat Flour Tortilla and place shredded chicken in a thin strip on front half of tortilla.
2 Drizzle chicken with buffalo hot sauce.
3 Top with thin celery stick and blue cheese crumbles.
4 Brush top half of tortilla with hot water.
5 Tightly roll to close, leaving ends open.
6 Gently place in fryer, seam side down until tortilla is lightly golden brown.
7 Drain and serve with a side of blue cheese dressing for a dipping sauce.
Mama Mangia
Super Moderator
Breaded Pork Chops with Balsamic Greens
6 6" Flour Tortillas (makes 1 3/4 cups crumbs)
1/2 tsp. Oregano
1/2 tsp. Basil
1/2 tsp. Thyme
2 tsp. Lemon Pepper seasoning
1/4 tsp. Marjoram
1 Egg , beaten
4 - 2" thick lean pork chops
Vegetable Oil
Salt and Pepper to taste
6 oz. Baby Greens
Balsamic Vinegar
Directions
1 In a food processor, add the tortillas and process into very fine crumbs (like flour). Add oregano, basil, thyme, lemon pepper and marjoram. Process for a few more seconds.
2 Sprinkle pork chops with salt and pepper and dip in beaten egg. Then dip in tortilla flour. In a frying pan, heat oil (about 1 Tbs. Per chop) and cook pork chops about 5 minutes per side.
3 To serve, top with an array of greens and drizzle with good quality balsamic vinegar.
6 6" Flour Tortillas (makes 1 3/4 cups crumbs)
1/2 tsp. Oregano
1/2 tsp. Basil
1/2 tsp. Thyme
2 tsp. Lemon Pepper seasoning
1/4 tsp. Marjoram
1 Egg , beaten
4 - 2" thick lean pork chops
Vegetable Oil
Salt and Pepper to taste
6 oz. Baby Greens
Balsamic Vinegar
Directions
1 In a food processor, add the tortillas and process into very fine crumbs (like flour). Add oregano, basil, thyme, lemon pepper and marjoram. Process for a few more seconds.
2 Sprinkle pork chops with salt and pepper and dip in beaten egg. Then dip in tortilla flour. In a frying pan, heat oil (about 1 Tbs. Per chop) and cook pork chops about 5 minutes per side.
3 To serve, top with an array of greens and drizzle with good quality balsamic vinegar.
Mama Mangia
Super Moderator
Aromatic Chicken Filling For Your Favorite Tortilla Shells
Ingredients
1/2 oz. (2 Tbs.) Olive Oil
1/4 oz. (1 1/2 tsp) Chopped Garlic
1 1/4 oz. (1/3 cup) Chopped Red Onions
1 lbs. Chicken Breast, 1/2" diced
1/8 oz. (1 1/2 Tbs.) Chopped Cilantro
1 tsp. Ground Cumin
1 tsp. Ground Coriander
1 tsp. Curry Powder
1/2 tsp. Salt
Directions
1 Heat the olive oil in a skillet over medium-high heat. Add the garlic and onion and sauté until softened.
2 Add the diced chicken breast and sauté until chicken is cooked through. Add remaining ingredients and continue cooking for 2 minutes more. Set aside and let cool for assembly.
2 Add the diced chicken breast and sauté until chicken is cooked through. Add remaining ingredients and continue cooking for 2 minutes more. Set aside and let cool for assembly
Ingredients
1/2 oz. (2 Tbs.) Olive Oil
1/4 oz. (1 1/2 tsp) Chopped Garlic
1 1/4 oz. (1/3 cup) Chopped Red Onions
1 lbs. Chicken Breast, 1/2" diced
1/8 oz. (1 1/2 Tbs.) Chopped Cilantro
1 tsp. Ground Cumin
1 tsp. Ground Coriander
1 tsp. Curry Powder
1/2 tsp. Salt
Directions
1 Heat the olive oil in a skillet over medium-high heat. Add the garlic and onion and sauté until softened.
2 Add the diced chicken breast and sauté until chicken is cooked through. Add remaining ingredients and continue cooking for 2 minutes more. Set aside and let cool for assembly.
2 Add the diced chicken breast and sauté until chicken is cooked through. Add remaining ingredients and continue cooking for 2 minutes more. Set aside and let cool for assembly
Mama Mangia
Super Moderator
Caldo de Pollo con Tortillas
6" White Corn Tortilla , heated on griddle, and sliced into 1" slices
2 Tbsp. Vegetable Oil
1 lbs. Chicken Fryer
2 cloves Garlic
2 Tbsp. Salt
1 cup Onion , roughly chopped
1 Tbsp. fresh Sage , minced
1 Tbsp. fresh Thyme , minced
1 tsp. Oregano Leaves
1 tsp. fresh Rosemary , minced
2 Bay Leaves
1 cup Carrot , sliced
1 medium Chayote (Mirliton) (about 1 cup)
5 small Red Potatoes , diced (about 1 cup)
1 Pasilia Chile , chopped (about 1/2 cup)
2 Yellow Squash , sliced (about 1 1/2 cups)
dash of Cayenne Pepper Sauce
2 Tbsp. Cilantro Leaves
2 large Roma (Plum) Tomatoes (3/4 cup)
11 cups Water
2 cups fresh Spinach , roughly chopped
Directions
1 Heat oil in large heavy stockpot over medium-high heat. Brown chicken in stockpot. Add garlic, onions, 1 tsp. salt, herbs and carrots and sauté for 3 minutes. Add water and cook for 40 minutes.
2 Remove chicken from soup and remove bones. Shred chicken using a fork and place back in pot. Add remaining vegetables and hot sauce. Cook for about 10 additional minutes, or until vegetables are tender. Season to taste with remaining salt. Add the tortillas to the soup and serve.
6" White Corn Tortilla , heated on griddle, and sliced into 1" slices
2 Tbsp. Vegetable Oil
1 lbs. Chicken Fryer
2 cloves Garlic
2 Tbsp. Salt
1 cup Onion , roughly chopped
1 Tbsp. fresh Sage , minced
1 Tbsp. fresh Thyme , minced
1 tsp. Oregano Leaves
1 tsp. fresh Rosemary , minced
2 Bay Leaves
1 cup Carrot , sliced
1 medium Chayote (Mirliton) (about 1 cup)
5 small Red Potatoes , diced (about 1 cup)
1 Pasilia Chile , chopped (about 1/2 cup)
2 Yellow Squash , sliced (about 1 1/2 cups)
dash of Cayenne Pepper Sauce
2 Tbsp. Cilantro Leaves
2 large Roma (Plum) Tomatoes (3/4 cup)
11 cups Water
2 cups fresh Spinach , roughly chopped
Directions
1 Heat oil in large heavy stockpot over medium-high heat. Brown chicken in stockpot. Add garlic, onions, 1 tsp. salt, herbs and carrots and sauté for 3 minutes. Add water and cook for 40 minutes.
2 Remove chicken from soup and remove bones. Shred chicken using a fork and place back in pot. Add remaining vegetables and hot sauce. Cook for about 10 additional minutes, or until vegetables are tender. Season to taste with remaining salt. Add the tortillas to the soup and serve.
Mama Mangia
Super Moderator
Bean Soup
2 Tbsp. Minced Garlic
1 1/4 cups Diced Onions
3 Tbsp. Olive Oil
3/4 cup Diced Carrot
1 1/2 cups Diced Celery
1 1/3 cups Diced Red Bell Peppers
1/3 cup Fresh Cilantro , chopped
2 Tbsp. Minced Fresh Oregano
1/2 tsp. Ground Cumin
1 Tbsp. Fresh Thyme
6 cups Cooked Black Beans (about 1 lb. uncooked)
4 cups Chicken Broth
1 Tbsp. Minced Chipotle Chile (canned in Adobo sauce)
2 Tbsp. Lemon Juice
Salt to taste
2 cups Pre-cut Unfried Tri-Color Tortilla Strips
Mexican Créma to garnish
Directions
1 In a large pot, sauté the Garlic and Onions in the Olive Oil, over medium heat for 2 minutes. Add Carrots, Celery, Bell Peppers, Cilantro, Oregano, Cumin and Thyme. Sauté until vegetables are tender.
2 Add the cooked Black Beans, Chicken Broth, Chipotle and Lemon Juice. Let simmer for 35 minutes.
3 Process soup in a blender until smooth. Add Salt to taste and additional broth if soup is too thick.
4 Fry Pre-cut Unfried Tri-Color Tortilla Strips in 360º oil for 40 seconds until crisp. Serve on top of soup along with Crema as a garnish.
2 Tbsp. Minced Garlic
1 1/4 cups Diced Onions
3 Tbsp. Olive Oil
3/4 cup Diced Carrot
1 1/2 cups Diced Celery
1 1/3 cups Diced Red Bell Peppers
1/3 cup Fresh Cilantro , chopped
2 Tbsp. Minced Fresh Oregano
1/2 tsp. Ground Cumin
1 Tbsp. Fresh Thyme
6 cups Cooked Black Beans (about 1 lb. uncooked)
4 cups Chicken Broth
1 Tbsp. Minced Chipotle Chile (canned in Adobo sauce)
2 Tbsp. Lemon Juice
Salt to taste
2 cups Pre-cut Unfried Tri-Color Tortilla Strips
Mexican Créma to garnish
Directions
1 In a large pot, sauté the Garlic and Onions in the Olive Oil, over medium heat for 2 minutes. Add Carrots, Celery, Bell Peppers, Cilantro, Oregano, Cumin and Thyme. Sauté until vegetables are tender.
2 Add the cooked Black Beans, Chicken Broth, Chipotle and Lemon Juice. Let simmer for 35 minutes.
3 Process soup in a blender until smooth. Add Salt to taste and additional broth if soup is too thick.
4 Fry Pre-cut Unfried Tri-Color Tortilla Strips in 360º oil for 40 seconds until crisp. Serve on top of soup along with Crema as a garnish.
Mama Mangia
Super Moderator
Chunky Venison Chili Colorado in a Tortilla Bowl
3 White Onions , quartered
8 Tomatillos , peeled and sliced
4 Tomatoes , quartered
8 cloves Garlic , chopped
1/2 lbs. Ancho Chile , seeded and deveined
1/2 lbs. Guajillo Chile , seeded and deveined
1/4 cup Flour , sifted
1 quart Beef Stock
1 Tbsp. Ground Cumin
1 Tbsp. Ground Coriander
1 Tbsp. Ground Yellow Mustard Seed
1/4 cup Extra Virgin Olive Oil
1 Tbsp. Salt
1 tsp. Pepper
2 lbs. Venison Steaks, cubed
2 cups Water
6 oz. Grated Mild Cheddar Cheese
1/2 oz. Fresh Cilantro
1 6" Tortilla Bowl
Directions
1 Preheat oven to 500º F.
2 Place onions , tomatillos, tomatoes, and garlic on a baking sheet and drizzle with olive oil.
3 Place under broiler and roast in a preheated 500º F oven.
4 When vegetables are a little charred on the outside, remove and set aside.
5 Place the dried chiles on another baking sheet and toast in 500º F oven for one minute.
6 Remove chiles from oven and plunge into bowl of hot water. Set aside.
7 In a blender, puree chiles and roasted vegetables in batches with beef stock until smooth. Season with salt and pepper.
8 In a sauté pan, toast cumin, coriander and mustard seed for three minutes until smoky.
9 Place spice mixture in a bowl and add olive oil, salt and pepper until it forms a paste.
10 Rub on venison steak and allow to marinate for at least 30 minutes.
11 Preheat oven to 350º F and preheat grill on high.
12 Grill venison steak for three minutes per side to char the meat.
13 Place venison steak in a roasting pan and cover with pureed chile sauce. Add water and cover. Cook in oven for one hour at 350º F.
14 Remove meat when flakey and shred meat, reserving the sauce.
15 Spoon mixture into Tortilla Bowl. Top with cheddar cheese and fresh cilantro.
3 White Onions , quartered
8 Tomatillos , peeled and sliced
4 Tomatoes , quartered
8 cloves Garlic , chopped
1/2 lbs. Ancho Chile , seeded and deveined
1/2 lbs. Guajillo Chile , seeded and deveined
1/4 cup Flour , sifted
1 quart Beef Stock
1 Tbsp. Ground Cumin
1 Tbsp. Ground Coriander
1 Tbsp. Ground Yellow Mustard Seed
1/4 cup Extra Virgin Olive Oil
1 Tbsp. Salt
1 tsp. Pepper
2 lbs. Venison Steaks, cubed
2 cups Water
6 oz. Grated Mild Cheddar Cheese
1/2 oz. Fresh Cilantro
1 6" Tortilla Bowl
Directions
1 Preheat oven to 500º F.
2 Place onions , tomatillos, tomatoes, and garlic on a baking sheet and drizzle with olive oil.
3 Place under broiler and roast in a preheated 500º F oven.
4 When vegetables are a little charred on the outside, remove and set aside.
5 Place the dried chiles on another baking sheet and toast in 500º F oven for one minute.
6 Remove chiles from oven and plunge into bowl of hot water. Set aside.
7 In a blender, puree chiles and roasted vegetables in batches with beef stock until smooth. Season with salt and pepper.
8 In a sauté pan, toast cumin, coriander and mustard seed for three minutes until smoky.
9 Place spice mixture in a bowl and add olive oil, salt and pepper until it forms a paste.
10 Rub on venison steak and allow to marinate for at least 30 minutes.
11 Preheat oven to 350º F and preheat grill on high.
12 Grill venison steak for three minutes per side to char the meat.
13 Place venison steak in a roasting pan and cover with pureed chile sauce. Add water and cover. Cook in oven for one hour at 350º F.
14 Remove meat when flakey and shred meat, reserving the sauce.
15 Spoon mixture into Tortilla Bowl. Top with cheddar cheese and fresh cilantro.
Mama Mangia
Super Moderator
Cream of Tortilla Soup
4 1/2 oz. Pre-cut Unfried White Corn Tortilla Strips
19 oz. Chicken Broth
14 oz. Whole Milk
2 oz. Unsalted Butter
6 oz. Onions , diced
5 oz. Celery , diced
2 cloves Garlic , minced
4 oz. Tomatoes , chopped
1/2 oz. Cilantro , fresh and minced
1 Tbsp. All Purpose Flour
4 oz. Whipping Cream
4 oz. Monterey Jack Cheese , grated
4 oz. Pepper Jack Cheese , grated
.17 oz. Chile Powder
.17 oz. ground Cumin
Dash of Hot Sauce
Salt and Pepper to taste
8 oz. Precooked Chicken Breast, diced (optional)
Extra Cilantro to garnish
Tomato to garnish
Crushed Tortilla Chips to garnish
Directions
1 Fry Pre-cut Unfried tortilla chips in a deep fat fryer heated at 350º F. Fry until crisp, about 40-60 seconds. Remove from oil and drain. When cool, crush into small pieces.
2 Bring chicken broth and milk to a boil in medium saucepan over medium heat. Meanwhile, melt butter in large saucepan over medium heat. Add onion, celery and garlic and sauté until onion is translucent, about 4 minutes.
3 Add tomato, cilantro and tortilla chips to sautéed ingredients. Reduce heat to low and sprinkle flour over mixture and stir for 2 minutes.
4 Stir chicken broth and milk solution into tortilla mixture adding optional chicken. Cover and bring to a boil. Reduce heat.
5 Stir in whipping cream, pepper jack and Monterey jack cheese, melt thoroughly.
6 Add chile powder, hot sauce, cumin, salt and pepper. Garnish with extra cilantro, tomato and crushed tortilla chips.
4 1/2 oz. Pre-cut Unfried White Corn Tortilla Strips
19 oz. Chicken Broth
14 oz. Whole Milk
2 oz. Unsalted Butter
6 oz. Onions , diced
5 oz. Celery , diced
2 cloves Garlic , minced
4 oz. Tomatoes , chopped
1/2 oz. Cilantro , fresh and minced
1 Tbsp. All Purpose Flour
4 oz. Whipping Cream
4 oz. Monterey Jack Cheese , grated
4 oz. Pepper Jack Cheese , grated
.17 oz. Chile Powder
.17 oz. ground Cumin
Dash of Hot Sauce
Salt and Pepper to taste
8 oz. Precooked Chicken Breast, diced (optional)
Extra Cilantro to garnish
Tomato to garnish
Crushed Tortilla Chips to garnish
Directions
1 Fry Pre-cut Unfried tortilla chips in a deep fat fryer heated at 350º F. Fry until crisp, about 40-60 seconds. Remove from oil and drain. When cool, crush into small pieces.
2 Bring chicken broth and milk to a boil in medium saucepan over medium heat. Meanwhile, melt butter in large saucepan over medium heat. Add onion, celery and garlic and sauté until onion is translucent, about 4 minutes.
3 Add tomato, cilantro and tortilla chips to sautéed ingredients. Reduce heat to low and sprinkle flour over mixture and stir for 2 minutes.
4 Stir chicken broth and milk solution into tortilla mixture adding optional chicken. Cover and bring to a boil. Reduce heat.
5 Stir in whipping cream, pepper jack and Monterey jack cheese, melt thoroughly.
6 Add chile powder, hot sauce, cumin, salt and pepper. Garnish with extra cilantro, tomato and crushed tortilla chips.
Mama Mangia
Super Moderator
Winter Chili
4 Pre-cut Unfried Tri-Color Tortilla Strips
2 tsp. Vegetable Oil
1 medium Onion , chopped
1 stalk Celery , chopped
2 lbs. Ground Chicken , Turkey or Sirloin
3 Tbsp. All-Purpose Flour
2 Tbsp. Chile Powder
1 tsp. ground Cumin
1/2 tsp. ground Coriander
1/8 tsp. Cayenne Pepper
Salt and Pepper to taste
15 oz. can Kidney Beans , drained
15 oz. can Pink or Pinto Beans , drained
28 oz. can Stewed Tomatoes
16 oz. can Tomato Sauce
dash Hot Sauce
Cheddar Cheese (optional)
Directions
1 Preheat deep fat fryer or pan with vegetable oil to 375 degrees F. Place tortilla strips in fryer and fry until golden, about 2-3 minutes. Drain on a paper towel lined surface. Season with salt. Set aside until ready to use.
2 Heat a large pot over medium-high heat. Heat oil in pot and sauté onions and celery for 1 minute.
3 Add meat to the pot and crumble. When meat is halfway cooked, add seasoning and continue crumbling until the seasonings are incorporated. Season to taste with salt and pepper.
4 Add beans, tomatoes and tomato sauce. Heat until mixture bubbles. Reduce to a simmer. Simmer for 20 minutes. Season with hot sauce and stir.
5 Top with tortilla strips and cheddar cheese. Serve.
4 Pre-cut Unfried Tri-Color Tortilla Strips
2 tsp. Vegetable Oil
1 medium Onion , chopped
1 stalk Celery , chopped
2 lbs. Ground Chicken , Turkey or Sirloin
3 Tbsp. All-Purpose Flour
2 Tbsp. Chile Powder
1 tsp. ground Cumin
1/2 tsp. ground Coriander
1/8 tsp. Cayenne Pepper
Salt and Pepper to taste
15 oz. can Kidney Beans , drained
15 oz. can Pink or Pinto Beans , drained
28 oz. can Stewed Tomatoes
16 oz. can Tomato Sauce
dash Hot Sauce
Cheddar Cheese (optional)
Directions
1 Preheat deep fat fryer or pan with vegetable oil to 375 degrees F. Place tortilla strips in fryer and fry until golden, about 2-3 minutes. Drain on a paper towel lined surface. Season with salt. Set aside until ready to use.
2 Heat a large pot over medium-high heat. Heat oil in pot and sauté onions and celery for 1 minute.
3 Add meat to the pot and crumble. When meat is halfway cooked, add seasoning and continue crumbling until the seasonings are incorporated. Season to taste with salt and pepper.
4 Add beans, tomatoes and tomato sauce. Heat until mixture bubbles. Reduce to a simmer. Simmer for 20 minutes. Season with hot sauce and stir.
5 Top with tortilla strips and cheddar cheese. Serve.
Mama Mangia
Super Moderator
5-Spice Pork Crispwich
1 6" Mazina™ Tortilla
1/2 cup Broccoli Slaw, prepared
2 tsp. Sweet-N-Sour Sauce , prepared
3 oz. Pork Loin, fully cooked, sliced into thin medallions
1/8 tsp. Chinese 5-Spice Powder
1 tsp. Sesame Seeds , toasted
1 Tbsp. Monterey Jack Cheese , grated
Directions
1 Warm the tortilla.
2 Evenly combine the broccoli slaw and sweet-n-sour sauce.
3 Place sauced broccoli slaw over half of the tortilla.
4 Top with pork slices.
5 Sprinkle pork slices with 5-Spice Powder.
6 Top with even sprinkling of cheese.
7 Fold other half of the tortilla over ingredients.
8 Cook in Panini press for 2½ - 3 minutes until crispy golden brown in color.
9 Slice in half to serve
1 6" Mazina™ Tortilla
1/2 cup Broccoli Slaw, prepared
2 tsp. Sweet-N-Sour Sauce , prepared
3 oz. Pork Loin, fully cooked, sliced into thin medallions
1/8 tsp. Chinese 5-Spice Powder
1 tsp. Sesame Seeds , toasted
1 Tbsp. Monterey Jack Cheese , grated
Directions
1 Warm the tortilla.
2 Evenly combine the broccoli slaw and sweet-n-sour sauce.
3 Place sauced broccoli slaw over half of the tortilla.
4 Top with pork slices.
5 Sprinkle pork slices with 5-Spice Powder.
6 Top with even sprinkling of cheese.
7 Fold other half of the tortilla over ingredients.
8 Cook in Panini press for 2½ - 3 minutes until crispy golden brown in color.
9 Slice in half to serve
Mama Mangia
Super Moderator
5-Spice Pork Crispwich
1 6" Mazina™ Tortilla
1/2 cup Broccoli Slaw, prepared
2 tsp. Sweet-N-Sour Sauce , prepared
3 oz. Pork Loin, fully cooked, sliced into thin medallions
1/8 tsp. Chinese 5-Spice Powder
1 tsp. Sesame Seeds , toasted
1 Tbsp. Monterey Jack Cheese , grated
Directions
1 Warm the tortilla.
2 Evenly combine the broccoli slaw and sweet-n-sour sauce.
3 Place sauced broccoli slaw over half of the tortilla.
4 Top with pork slices.
5 Sprinkle pork slices with 5-Spice Powder.
6 Top with even sprinkling of cheese.
7 Fold other half of the tortilla over ingredients.
8 Cook in Panini press for 2½ - 3 minutes until crispy golden brown in color.
9 Slice in half to serve
1 6" Mazina™ Tortilla
1/2 cup Broccoli Slaw, prepared
2 tsp. Sweet-N-Sour Sauce , prepared
3 oz. Pork Loin, fully cooked, sliced into thin medallions
1/8 tsp. Chinese 5-Spice Powder
1 tsp. Sesame Seeds , toasted
1 Tbsp. Monterey Jack Cheese , grated
Directions
1 Warm the tortilla.
2 Evenly combine the broccoli slaw and sweet-n-sour sauce.
3 Place sauced broccoli slaw over half of the tortilla.
4 Top with pork slices.
5 Sprinkle pork slices with 5-Spice Powder.
6 Top with even sprinkling of cheese.
7 Fold other half of the tortilla over ingredients.
8 Cook in Panini press for 2½ - 3 minutes until crispy golden brown in color.
9 Slice in half to serve
Mama Mangia
Super Moderator
Andouille Spoonbread
6 6" White Corn Tortillas
3 cups Andouille Sausages , finely chopped
1/3 cup Shallot , diced
4 tsp. Garlic , minced
1/3 cup Roasted Red Bell Pepper , diced
2 cups Heavy Cream
1/2 cup Half & Half
5 Eggs
2 tsp. Cayenne Pepper Sauce
1 1/4 tsp.
1/2 tsp. Salt
1 tsp. Black Pepper
1/2 cup Shredded Cheddar Cheese
Directions
1 In a food processor, grind the corn tortillas into a fine crumb. Set aside.
2 In a sauté pan, over medium-high heat, render the Andouille sausage for 3 minutes. Add the shallots and garlic and sauté until the shallots soften, about 3 minutes. Add the red bell peppers and remove from heat.
3 In a mixing bowl, whisk together the cream, half and half and the eggs. Stir in the pepper sauce, baking powder, salt and pepper. Set aside 1/3 cup of the ground tortillas for topping. Add the remaining tortillas, along with the sausage mixture, to the eggs and stir well.
4 Pour the mixture into a greased 9"x9" baking dish. Sprinkle the reserved tortilla crumbs and the cheddar cheese on top just before placing in the oven. Bake at 350 degrees for about 30 minutes or until the spoonbread is set.
6 6" White Corn Tortillas
3 cups Andouille Sausages , finely chopped
1/3 cup Shallot , diced
4 tsp. Garlic , minced
1/3 cup Roasted Red Bell Pepper , diced
2 cups Heavy Cream
1/2 cup Half & Half
5 Eggs
2 tsp. Cayenne Pepper Sauce
1 1/4 tsp.
1/2 tsp. Salt
1 tsp. Black Pepper
1/2 cup Shredded Cheddar Cheese
Directions
1 In a food processor, grind the corn tortillas into a fine crumb. Set aside.
2 In a sauté pan, over medium-high heat, render the Andouille sausage for 3 minutes. Add the shallots and garlic and sauté until the shallots soften, about 3 minutes. Add the red bell peppers and remove from heat.
3 In a mixing bowl, whisk together the cream, half and half and the eggs. Stir in the pepper sauce, baking powder, salt and pepper. Set aside 1/3 cup of the ground tortillas for topping. Add the remaining tortillas, along with the sausage mixture, to the eggs and stir well.
4 Pour the mixture into a greased 9"x9" baking dish. Sprinkle the reserved tortilla crumbs and the cheddar cheese on top just before placing in the oven. Bake at 350 degrees for about 30 minutes or until the spoonbread is set.
Mama Mangia
Super Moderator
Apple & Mascarpone Dessert Enchiladas with Cranberry Port Sauce
10 Flour Tortillas
1 2/3 cups Ruby Port
1/3 cup Light Brown Sugar
8 Dried Black Figs , chopped
1/4 tsp. Ground Black Pepper
1 bag (12 oz.) Whole Cranberries (fresh or frozen)
2 cups Prepared Roasted Fuji Apples
Butter , for frying
Directions
1 FOR THE SAUCE: In a saucepan, combine the port, brown sugar, figs, pepper and cranberries. Bring to a boil then reduce heat a simmer until the liquid reduces and sauce thickens, about 15 minutes.
2 In a skillet, melt 1 tablespoon of butter. As the butter starts to brown, very quickly fry the tortillas on each side. Do not fry tortillas until crisp. The intention is to soften them and give them some color.
3 Spread each tortilla with 1 oz of mascarpone. Fill with 1.5 oz roasted apple, roll up the tortilla and place in a baking pan.
4 Cover the enchiladas with the cranberry sauce and bake at 350 degrees for about 15 minutes. Note: Filled enchiladas may be held and refrigerated and baked off with the sauce to order
10 Flour Tortillas
1 2/3 cups Ruby Port
1/3 cup Light Brown Sugar
8 Dried Black Figs , chopped
1/4 tsp. Ground Black Pepper
1 bag (12 oz.) Whole Cranberries (fresh or frozen)
2 cups Prepared Roasted Fuji Apples
Butter , for frying
Directions
1 FOR THE SAUCE: In a saucepan, combine the port, brown sugar, figs, pepper and cranberries. Bring to a boil then reduce heat a simmer until the liquid reduces and sauce thickens, about 15 minutes.
2 In a skillet, melt 1 tablespoon of butter. As the butter starts to brown, very quickly fry the tortillas on each side. Do not fry tortillas until crisp. The intention is to soften them and give them some color.
3 Spread each tortilla with 1 oz of mascarpone. Fill with 1.5 oz roasted apple, roll up the tortilla and place in a baking pan.
4 Cover the enchiladas with the cranberry sauce and bake at 350 degrees for about 15 minutes. Note: Filled enchiladas may be held and refrigerated and baked off with the sauce to order
Mama Mangia
Super Moderator
AMUSE BOUCHE STYLE BAKED ALASKAS
1 each 12" Flour Tortilla
1/2 cup Heavy Cream
1 each Whole Egg
1 1/2 Tbsp. Confectioners Sugar
1/8 tsp.
1 pinch Cinnamon , ground
3 each Whole Eggs
3/4 cup Granulated Sugar
1/4 cup Raspberry or Strawberry Ice Cream
Chocolate Ganache for garnish
Directions
1 Place tortilla on cutting board. Cut tortilla into 2.5” rounds.
2 Whisk together heavy cream, eggs, confectioners’ sugar, vanilla and cinnamon in medium size mixing bowl.
3 Soak tortillas in egg batter up to 1 hour under refrigeration.
4 Scoop raspberry ice cream into 6 each 2 tsp. size scoops and place on parchment lined sheet pan. Place in freezer during prep to hold shape without melting.
5 While tortillas are soaking prepare meringue.
6 Crack eggs and separate whites. Hold egg yolks for another use.
7 Whisk egg whites and granulated sugar together in mixing bowl.
8 Place mixing bowl over medium size stockpot of barely simmering water to create a double boiler.
9 Whisk egg whites and sugar about 2 minutes or until warm. (Make sure hot water is not boiling underneath)
10 Remove sugared egg whites from heat and pour into mixing bowl with whisk attachment.
11 Beat on medium-medium high speed 2-4 minutes or until whites are opaque and shiny and meringue is at medium peaks and begins to hold a shape. Set aside
12 Remove tortillas from batter and place on preheated flattop or griddle pan until golden brown on both sides turning once. (Approx. 5-10 seconds on each side.)
13 Remove from heat and cool.
14 Press tortillas in mini muffin pans with 2” diameter, pressing sides down to adhere to cup shape.
15 Place frozen raspberry ice-cream scoops in the center of crepe cups.
16 Dollop 1-2 tsp. of meringue over each scoop of raspberry ice-cream and spread over ice-cream to cover.
17 Freeze at least 4 hours before serving.
18 When ready to serve place under salamander quickly to toast meringue or heat with a blow torch.
19 Brush plate with chocolate ganache and top with baked Alaska.
20 Serve immediately.
1 each 12" Flour Tortilla
1/2 cup Heavy Cream
1 each Whole Egg
1 1/2 Tbsp. Confectioners Sugar
1/8 tsp.
1 pinch Cinnamon , ground
3 each Whole Eggs
3/4 cup Granulated Sugar
1/4 cup Raspberry or Strawberry Ice Cream
Chocolate Ganache for garnish
Directions
1 Place tortilla on cutting board. Cut tortilla into 2.5” rounds.
2 Whisk together heavy cream, eggs, confectioners’ sugar, vanilla and cinnamon in medium size mixing bowl.
3 Soak tortillas in egg batter up to 1 hour under refrigeration.
4 Scoop raspberry ice cream into 6 each 2 tsp. size scoops and place on parchment lined sheet pan. Place in freezer during prep to hold shape without melting.
5 While tortillas are soaking prepare meringue.
6 Crack eggs and separate whites. Hold egg yolks for another use.
7 Whisk egg whites and granulated sugar together in mixing bowl.
8 Place mixing bowl over medium size stockpot of barely simmering water to create a double boiler.
9 Whisk egg whites and sugar about 2 minutes or until warm. (Make sure hot water is not boiling underneath)
10 Remove sugared egg whites from heat and pour into mixing bowl with whisk attachment.
11 Beat on medium-medium high speed 2-4 minutes or until whites are opaque and shiny and meringue is at medium peaks and begins to hold a shape. Set aside
12 Remove tortillas from batter and place on preheated flattop or griddle pan until golden brown on both sides turning once. (Approx. 5-10 seconds on each side.)
13 Remove from heat and cool.
14 Press tortillas in mini muffin pans with 2” diameter, pressing sides down to adhere to cup shape.
15 Place frozen raspberry ice-cream scoops in the center of crepe cups.
16 Dollop 1-2 tsp. of meringue over each scoop of raspberry ice-cream and spread over ice-cream to cover.
17 Freeze at least 4 hours before serving.
18 When ready to serve place under salamander quickly to toast meringue or heat with a blow torch.
19 Brush plate with chocolate ganache and top with baked Alaska.
20 Serve immediately.