TRIANGLE BRAIDS RECIPES

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TACO TRIANGLES RECIPE BY TASTY



Taco Triangles Recipe by Tasty image

Here's what you need: olive oil, yellow onion, red bell pepper, green bell pepper, salt, pepper, paprika, chili powder, cumin, garlic powder, dried oregano, lime, shredded chicken, black beans, ground beef, flour tortillas, cheese blend, large egg, oil, fresh cilantro, sour cream, guacamole, salsa

Provided by Alix Traeger

Yield 15 servings

Number Of Ingredients 23

1 tablespoon olive oil
1 yellow onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon salt
½ teaspoon pepper
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
1 lime, juiced
1 cup shredded chicken
1 can black beans, drained and rinsed
1 cup ground beef, cooked
10 flour tortillas
2 cups cheese blend
1 large egg, beaten
oil, for frying
fresh cilantro, for serving
sour cream, for serving
guacamole, for serving
salsa, for serving

Steps:

  • In a large pan over medium heat, add the olive oil, onion, red and green bell pepper, salt, pepper, paprika, chili powder, cumin, garlic powder, and dried oregano. Mix to combine.
  • Add the lime juice and cook the vegetables until soft, about 5 minutes.
  • Seperate the vegetables in three medium bowls.
  • To one bowl, add the shredded chicken. To another bowl, add the black beans. To the last bowl, add the ground beef.
  • Stir each bowl until everything is incorporated.
  • Cut a tortilla in half with a pizza cutter or knife.
  • Put a spoonful of one of the fillings in the center of the tortilla half and sprinkle with cheese.
  • Fold each corner over the middle, forming a triangle.
  • Flip the tortilla triangle over so the seam is down.
  • Brush the edge of the tortilla with egg wash and press with a fork to seal.
  • Repeat with the remaining tortillas and fillings.
  • In a deep pan, heat two inches of oil to 350°F (180°C).
  • Once the oil is hot, place 2-3 tortilla triangles in the pan and cook on each side for 3 minutes, or until golden brown.
  • Drain the triangles on a rack
  • Serve with cilantro, sour cream, guacamole, and salsa.
  • Enjoy!

Nutrition Facts : Calories 271 calories, CarbohydrateContent 24 grams, FatContent 12 grams, FiberContent 3 grams, ProteinContent 14 grams, SugarContent 2 grams

SAGE BRAID RECIPE | MARTHA STEWART



Sage Braid Recipe | Martha Stewart image

Tucking in whole fresh sage leaves as you braid the dough (which is flecked with chopped sage and thyme) makes for pretty and fragrant loaves.

Provided by Martha Stewart

Categories     Bread Recipes

Total Time 1 hours 35 minutes

Prep Time 15 minutes

Yield Makes two 12-inch loaves

Number Of Ingredients 4

Buttery Yeast Dough, herb variation
16 fresh sage leaves
1 large egg, well beaten
Unsalted butter, room temperature, for plastic wrap and brushing

Steps:

  • Preheat oven to 350 degrees. Line 2 large baking sheets with parchment. Divide dough into 6 equal pieces. Roll each piece into a 16-inch-long, 3/4-inch-wide rope.
  • Braid 3 ropes together on a prepared sheet, tucking in sage leaves as you work. Pinch ends to seal; tuck under loaf. Brush with beaten egg. Drape loosely with buttered plastic wrap. Repeat with remaining dough, sage leaves, and egg wash. Let rise in a warm spot until doubled in bulk, about 55 minutes.
  • Bake loaves until golden brown, about 20 minutes. Brush center with butter and continue baking until outer crust sounds hollow when bottom is tapped, about 8 minutes more. Brush all over with butter. Let cool completely on a wire rack before serving.

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