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It’s Taco Tuesday, a day just about everyone loves. We know that a lot of you are also sticking to stricter diets, which may complicate enjoying a taco. Thankfully, this mushroom and garlic taco recipe is vegan-friendly, dairy free, and it won’t add on too many carbs and calories.

• Four and half cups of sliced mushrooms
• Half a cup of fresh, chopped cilantro
• Pair of tablespoons of olive oil
• A tablespoon of lemon juice
• Four minced garlic cloves
• Black pepper (freshly ground)
• A minced jalapeño
• Half a teaspoon of sea salt

Scoop out the mushroom insides after washing and drying them and then slice them evenly.

Use a large pan over medium heat, add the pair of tablespoons of olive oil, add the mushrooms, and then mix it all together.

Add the pepper, salt, and garlic. You’ll notice that the mushrooms will begin to release juice. Stir every so often so that no sticking occurs. Cook the mushrooms for about six minutes prior to adding the jalapeño.

Allow everything to cook until the juice has begun to evaporate from the pan, then take it out of the heat. Add the lemon juice, mix everything, use the chopped cilantro for garnish, and you’re ready to serve.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

Mexican pizzas are a much-beloved meal. You can go to a restaurant to have one or better yet, you can make your own pizza at home and add a new dish to your ever-increasing repertoire. Here is a recipe we found that will only take you a total of 35 minutes to make.

• Half a pound of ground beef
• Hot sauce
• Pair of tablespoons of taco seasoning
• Sour cream
• Freshly ground black pepper
• A ¼ cup of sliced black olives
• Six flour tortillas (medium size)
• Pair of thinly sliced green onions
• One and a half cups of refried beans
• Half a cup of grape tomatoes (quartered)
• One and a half cups of shredded cheese (Mexican blend)
• Kosher salt

Begin by preheating your oven to 375 degrees and then use parchment paper to line a medium baking sheet. Use medium heat to warm up a large skillet. Add the ground beef, making sure to break it up using a wooden spoon. Cook the beef until all of the pink is gone, which should take about six minutes. Drain the fat and then return the meat to the heat and add the taco seasoning followed by the pepper and salt. Cook for another minute and then remove from the heat.

To assemble the pizzas, place a trio of tortillas on the baking sheet and spread a ¼ cup of the refried beans on each one. Evenly divide the beef among the three and then top each one with a ¼ cup of cheese. Spread another ¼ cup of the beans on the remaining tortillas and then place one on top of each tortilla on the baking sheet, making sure the bean side is facing up. Top these tortillas with a ¼ cup of cheese.

Bake until the cheese has begun to melt and the beans have warmed, it should take about ten minutes or so. Use the olives, sour cream, green onions, and tomatoes for garnish.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as tortilla customized branding, brands like Tacomex and Vedgee, or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

The Super Bowl is on Sunday, February 3 and the excitement is high. As one of those events where friends and family come together to cheer on their favorite team or participate in a friendly rivalry, it also means preparing food for everyone invited. This recipe can serve as a small appetizer that’s easy to prepare so you can spend more time focusing on getting ready for the game and enjoying the time with your invitees.

• Four flour tortillas of eight inches cut into strips of two inches
• Paprika and hummus
• Pair of tablespoons of olive oil
• Black pepper and kosher salt
• A teaspoon of sesame seeds
• A teaspoon of dried oregano
• A teaspoon of dried thyme

Heat your oven to 425 degrees. Using a pair of rimmed baking sheets, toss the strips of tortilla along with the oregano, oil thyme, sesame seeds, and half a teaspoon each of the pepper and salt. Bake the strips, making sure to switch the sheets midway until they’re crisp which should take about six minutes or so. Once they’re done, serve the crisps with the hummus drizzled with the oil and sprinkle them with the paprika.

This update or recipe is provided by tortilla manufacturer Easy Foods Incorporated. Our wholesale tortillasproducts include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services such as co-packing tortillas or brands like Tacomex and Vedgee or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

What makes a great tortilla? One may argue that it’s all about the masa. So what makes the best masa? That’s where the process known as nixtamalization comes into play. This technique dates back to ancient times yet it remains a prime factor in turning a corn tortilla into something delectable.

For starters, the source of the corn is highly important. This corn could be yellow corn, white corn, or blue corn, known for being rich in antioxidants. The kernels of corn are then placed into vats which are capable of accommodating as much as 10,000 pounds of corn along with calcium hydroxide and water. Eventually, the corn is brought close to a boil, the cal being responsible for turning the water into a color resembling yellowish brown. Once the vats have cooled, the corn soaks overnight.

After the corn has steeped for 24 hours, it is known by its familiar name of nixtamal. The kernels—which are now soft—are then rinsed to get rid of the outer skins, a process colloquially known as “de-shelling”. The nixtamal is loaded into a grinder where it is turned into the familiar masa.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

Have you ever heard of a tortilla basket? It’s a distinct spin on the classic tortilla, one that you can fill with whatever you like as you would a regular tortilla albeit with a different presentation. Here’s one we found you might want to try.

• Six tortillas
• One and a half cups of grated, low moisture mozzarella
• Ten ounces of shredded, cooked chicken
• A pair of sliced, green chilis
• Three chopped spring onions
• Four ounces of halved and quartered cherry tomatoes
• 1 ¼ cup of sweet corn
• Pepper and salt
• A cup of salsa sauce

Grab a cooking pot and fill it halfway with vegetable oil over medium heat. Follow by submerging a tortilla in the heated oil, making sure it remains submerged by using a ladle. Fry the tortilla until it turns golden brown. Once it’s removed from the pot, you’ll notice it’s become a fried tortilla basket. Repeat the process for the remaining tortillas and then place them aside.

Use a bowl to add the chicken meat, salsa sauce, spring onion, and sweet corn. Mix all of the ingredients until they’re even and then season with salt and pepper prior to stirring them in. Evenly distribute the mixture you just made among the tortilla baskets. Top them off with the mozzarella, cherry tomatoes, and chili before baking for ten minutes at 350 degrees Fahrenheit.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.

Happy 2019 everyone! You have more than 300 days to get creative with your tortillas and start adding some new variations to your repertoire. The first for this year we’re going to highlight is a longtime favorite: enchiladas. Here’s how you can prepare them with a cheesy chicken twist!

• Three cups of enchilada sauce
• Twelve corn tortillas (six inches)
• Hot sauce
• Half a cup of finely chopped cilantro
• Fresh lime juice
• A cup of grated, sharp cheddar cheese
• A pound of fat-trimmed skinless and boneless chicken thighs
• Two cups of grated Monterey Jack cheese

Begin by preheating your oven to 350 degrees. Spray down a 9×13 inch baking dish with cooking spray.

Use a medium saucepan to pour the enchilada sauce. Stir in some lime juice and a bit of hot sauce after tasting and determining whether it is needed. Use medium-high heat to boil the sauce then place the chicken thighs inside the pot so that they are largely submerged. Turn down the heat to medium, partially cover and cook the chicken for about fifteen minutes or so while making sure to turn the thighs so that they’re evenly cooked. Remove from the heat.

Move the chicken over to a cutting board with tongs. Once it has sufficiently cooled down, use forks or your fingers to shred the chicken, placing it into a mixing bowl as you shred. Use half of the Monterey Jack cheese plus all of the cilantro and cheddar, making sure to incorporate all of the ingredients as this will serve as the filling.

Use a nonstick skillet of twelve inches over medium heat. Grease both side of the tortillas lightly with cooking oil spray. Heat about three of the tortillas at a time in the skillet until they become pliable, it should take about fifteen seconds on each side. Once that’s done, move them over to a cutting board.

Place a 1/3 cup of the mixture in the middle of each tortilla and then tightly roll it up into a cylinder shape with the seam side facing down. Repeat the process for the rest of the tortillas. Pour the sauce over the rolled up enchiladas and scatter whatever Monterey Jack cheese you have left.

Bake the enchiladas for fifteen minutes or until the cheese is melted and you notice brown spots. Sprinkle some cilantro on top and you’re ready to serve.

This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillasproducts include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-599-0357. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.