10 INCH TORTILLA PRESS RECIPES
CHICKEN TORTILLA SOUP – INSTANT POT RECIPES
Provided by Publications International
Prep Time 10 minutes
Cook Time 9 minutes
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- Combine tomatoes, chicken, chiles, broth, onion, garlic, cumin, salt and pepper in the Instant Pot; mix well.
- Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 9 minutes. When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
- Remove chicken to plate; shred into bite-size pieces when cool enough to handle. Stir into soup.
- Press Sauté; add tortillas and cilantro to soup. Cook and stir 2 minutes or until heated through. Top with cheese, avocado and squeeze of lime juice.
- Serve immediately.
HOW TO MAKE TORTILLA TACO SHELL BOWLS STEP BY STEP ...
Crunchy edible tortilla bowls are a perfect way to serve taco salad! You can make these taco shell bowls yourself in just 15 minutes - amazing!
Provided by MelanieCooks.com
Categories Tacos
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 2
Steps:
- Preheat the oven to 375F.
- Take 4 very large sheets of tin foil and crumble them into 4 balls (approximately 4 inch ball diameter). Press the foil balls into the table on both sides to make a flatter base (for stability) and a flatter top.
- Put the foil balls on a baking sheet.
- Heat the tortillas in the microwave for 30 seconds.
- Lightly brush the tortillas with olive oil on both sides.
- Pick the tortillas with the fork in several places.
- Put the tortillas on top of the foil balls and press down the sides of the tortillas to drape them over the foil.
- Put the tortilla shells in the oven and bake for 10 minutes (or until crispy and lightly browned).
- Remove the tortilla shells from the oven and let cool for 5 minutes.
- Carefully flip the tortilla bowls over and remove the foil balls.
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The presentation of this soup is so pretty...its zippy taste is even better!
--Julie Ferron
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Calories 317 calories per serving
- In a small bowl, combine the ancho pepper and water; let stand for 20 minutes or until pepper is softened. Drain and discard water; set pepper aside., In a large saucepan, heat 1 in. of oil to 350°. Add half of the tortilla strips; cook and stir until golden brown. Remove with a slotted spoon to paper towels to drain. Repeat with remaining tortilla strips; set aside., Drain saucepan, reserving 2 teaspoons of oil. In reserved oil, cook the onion, garlic and ancho pepper over low heat until onion is golden brown, about 7 minutes. Remove from the heat; cool slightly. Transfer to a food processor; add tomatoes. Cover and process until smooth., Return mixture to the pan. Cook, uncovered, over medium heat until mixture has thickened to the consistency of tomato paste, 10 minutes. Add broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the cilantro, salt and, if desired, cayenne. Divide cheese and avocado among six bowls; top with the soup, tortilla strips and quartered lime slices.
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Apr 27, 2020 · Press the dough balls. Place the dough ball between two pieces of plastic in the center of a tortilla press. (I use a ziplock bag; see notes below.) Then gently press the dough ball until it forms a 4- to 5-inch flat tortilla. At this point, I recommend doing a quick texture-check of the tortilla.
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Jun 13, 2012 · As for the tortilla press, those are typically used for corn tortillas and not flour. I have 3 “special” towels that are only used to hold/store my tortillas in. And yes you can use lard, although by this recipe I would definitely add more to it. I typically make about 10 …
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See details
ALMOND FLOUR TORTILLAS (LOW-CARB, KETO, VEGAN, PALEO ...
Turn the dough 180 degrees and repeat. If this is your first time making low-carb tortillas, I recommend that you roll out the dough a bit thicker and smaller, no larger than 8 inch/20 cm in diameter. The thicker and smaller the tortilla, the easier it is to handle. However, a great texture tortilla …
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