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Tacos mit Steak und Käse

 

https://www.youtube.com/watch?v=6hR7GmtVR6Y

Enjoy delicious carne asada tacos with cheese, a true Mexican street food experience.

Benefits of Corn Tortillas

✅ Gluten-free
✅ Non-GMO
✅ Suitable for vegans and coeliacs

Ingredients:

– 2 corn Moctezuma® tortillas
– 100g of flank steak
– 2 tbl spoon of cooking oil
– 1/2 chopped onion
– Salt to taste
– Grated mozzarella cheese
– Salsa of your choice to top up

Verarbeitung: 15 Minuten 1. Speiseöl in eine vorgewärmte Pfanne geben. 2. Das Rindfleisch grillen, bis es durchgebraten und zart ist. 3. Käse hinzufügen und schmelzen lassen. 4. Die Tortillas in derselben Pfanne aufwärmen. 5. Auf einem Teller servieren und mit Salsa übergießen.

¡Buen provecho, amigos!

Corn Tortillas – http://www.moctezumafoods.eu/
Chef Emmanuel Rivero – Cocina Rivero http://www.cocinarivero.cz/

Veröffentlicht am

Hähnchen und Kartoffelfladen flautas

https://www.youtube.com/watch?v=pIrUT1fjiS4

Benefits of Corn Tortillas

✅ Gluten-free
✅ Non-GMO
✅ Suitable for vegans and coeliacs

Ingredients:

– 4 tortillas Flauta Moctezuma®
– 100g of chicken breast (boiled and pulled)
– 100g of mashed potatoes
– 1 tbl spoon of sour cream
– 40g of grated balkan cheese
– Salsa of your choice to top
– Grated iceberg lettuce

Process: 20-25 mins

1. Have previously prepared boiled pulled chicken & mashed potato.
2. On a pan heat up the tortillas approximately 15 seconds each side until soften.
3. Fill the tortillas randomly with either potato or chicken.
4. Roll them tight and hold them with toothpicks.
5. Fry on a pan until crunchy.
6. Place the flautas on a plate with paper towels and stack them there to dry.
7. Serve on a plate and top them with sour cream, cheese, lettuce and salsa.

¡Buen provecho, amigos!

Corn Tortillas – http://www.moctezumafoods.eu/
Chef Emmanuel Rivero – Cocina Rivero http://www.cocinarivero.cz/

Veröffentlicht am

Aztekensuppe / Tortillasuppe

Benefits of Corn Tortillas

✅ Gluten-free
✅ Non-GMO
✅ Suitable for vegans and coeliacs

Ingredients:

– 2 Maistortillas Moctezuma® – 2 gekochte und gehäutete Tomaten – 1 Knoblauchzehe – 1/4 Zwiebel – 1 gebratene Chilischote Ancho – 2 Scheiben frische Avocado – 1/2 Liter Hühnerbrühe – Saure Sahne – Balkankäse gewürfelt

Process: 25-30 mins

1. On a preheated pan add oil and fry corn tortillas sliced in juliennes until golden crunchy. (Keep aside)
2. Fry 1 chilli ancho until dark & crunchy  

Separately:
1. Have ready 1/2 liter of chicken broth and two blanched peeled tomatoes.
2. Blend the tomatoes with a clove of garlic one quarter of a small onion, salt and 100ml of the chicken broth, and half of the chile ancho.
3. On a sauce pan bring to boil the blended tomato sauce with the rest of the chicken broth and let it thicken. 

To serve:
1. In a soup bowl serve a portion of the tomato/chicken broth.
2. Add the corn juliennes.
3. Top up with balkan cheese cubes, sour cream, avocado slices and ancho chilli crumbs. 

¡Buen provecho, amigos!

Corn Tortillas and chillies – http://www.moctezumafoods.eu/
Chef Emmanuel Rivero – Cocina Rivero http://www.cocinarivero.cz/