It's the combination that makes it so satisfying
My husband and I have a saying when it comes to food. "Let's not settle for the same burrito." In other words, ingredient variety is good...it's very good to mix things up, and so we do!
I used my Organic Corn Tortilla recipe to make these flavor-loaded tostadas.
A quick + beautiful lunch idea! See the details below.
A simple and delightful breakfast! All the details are below.
Hummus Tostadas (first photo)
Top: Traditional hummus, guacamole, and pickled red onion
Middle: Beet root hummus, pickled cucumber slices, and egg salad
Bottom: Avocado hummus, sautéed garlic shrimp, scallion, and cilantro
Flatbreads like tortillas, naan, chapati, pita, even crepes, serve as a blank canvas for you to be able to create a beautiful masterpiece with all the special toppings you choose.
I’l pretty much top a flatbread off with pretty much anything. There are no rules. No boundaries. Just make it as delicious as you possible can. What are some things you like to smear on, or load up your tortillas with?
Egg Tacos (second photo)
My corn tortillas are something we like to eat for any meal of the day, ESPECIALLY, for breakfast. Often, I’ll make fried eggs with chorizo (or steak), to create a protein-loaded meal that will sustain us for hours. Here I simply fried organic, pastured-eggs in beef tallow, and while the eggs were cooking, I lightly sprinkled the following spices and herbs on top: cumin, coriander, paprika, garlic, and oregano. I didn’t have the ingredients for pico de gallo or salsa, so I garnished the egg tacos with fresh chopped cilantro and scallion (green onion). They tasted really good and fresh. I also made warm Mexican Atole for us to drink.