2. Pry apart the frozen corn tortillas that you *thought* would surely be thawed by then. It's actually easier when they are completely frozen than when they are partially frozen... ask me how I know! A knife inserted between frozen tortillas will pop them apart with a little twist. I use Bread for Life sprouted corn tortillas.
3. Generously spread the bean mixture, avoiding the very edges so it doesn't goo out when cooking (again... ask me how I know what it's like to have it goo out in the pan and get sticky).
4. Sprinkle some freshly grated cheese. I like sharp cheddar for grated cheese. Be sure to get a block if you can that does NOT have the mold inhibitor. The Kroger and Wal-Mart *block* cheeses do not yet have the inhibitor and use annato for coloring instead of unnatural coloring. Raw cheddar would, of course, be better - but not possible for me.
5. Cover with another tortilla. If you think you see ice crystals it's because you do :). Don't worry about the tortillas still being frozen - they do fine.
6. Repeat step #2 of prying apart frozen tortillas from another pack when you realize that you need 2 more because you made an extra so you could have one too. Be thankful that you got 2 packs when you went shopping instead of just one.
7. Heat butter in skillet. I used a combo of coconut oil and butter. The butter for flavor and the CO to get some in the dc. I used refined CO
because I didn't think the coconut flavor of virgin CO
would go well. Grill the stacked tortillas in the oil, flipping frequently with a spatula until done to your desired crispness. I like to flip the first side over quickly so both sides get a generous soaking of the fats/oils.
This is part of Kelly's Real Food Wednesday posted here:
http://kellythekitchenkop.com/2010/10/real-food-wednesday-102710.html
Those sound tasty. Thanks for sharing. Have a good week,
ReplyDeleteColleen
Hi Colleen!
ReplyDeleteThanks for your comment. The dc gobbled them up as fast as I could make them.