the "any­thing goes" tor­tilla bar

Fora fun rif­fon tacos, take a crisped- up­tor­tilla and just pile it high with what­ever in­gre­di­ents you have around. Think be­yond a Mex­i­can theme— add- ons like goat cheese and kim­chi will sur­prise you in the best­way. We’ve got some great in­spi­ra­tion here.

Shape (Malaysia) - - Eat Right At the Market -

1 / Ace thee base

Sprin­kle corn tor­tillas with fine salt and grill, bake, or mi­crowave on­pa­per tow­els in 30- sec­ond­in­cre­ments un­til crunchy.

2 Stack up the / pro­duce

Greens: arugula, baby kale, spinach, chopped wa­ter­cress, mizuna, thinly sliced bok choy, mâche

Crunch: shred­ded red, savoy, or napa cab­bage; sliced radic­chio; torn en­dive; sliced radishes; diced ji­cama; shaved beets; shred­ded car­rots; sliced cel­ery; chopped cu­cum­bers; sliv­ered bell pep­pers

Sweet: sliced mango, diced straw­ber­ries, chopped pineap­ple, sliced ap­ple, stone fruit wedges, pit­ted cher­ries

3 Add some / pro­tein

Eggs: scram­bled, fried, boiled, poached Beans: sea­soned, mashed, or mar­i­nated Tofu: mar­i­nated cubes Seafood: grilled or poached shrimp, pan­fried white fish Meat: sliced grilled steak or pork ten­der­loin, shred­ded rotisserie chicken, pulled brisket or pork

4 / Top it off

Cheese: crum­bled feta, goat cheese, or Cotija; shred­ded Mon­terey Jack, ched­dar, Gruyère, or Gouda; shaved Parme­san or pecorino; cut-up fresh moz­zarella or bur­rata Creami­ness: sour cream, Mex­i­can crema, kefir, plain yogurt, or tahini Crunch: roasted salted sun­flower seeds; chopped pis­ta­chios, peanuts, or al­monds; toasted sesame seeds Spice: salsa verde, tomato-based salsa, pureed chiles, harissa, sriracha, red chile flakes, minced chipo­tles in adobo, kim­chi

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.