Ingredients
2 lb hamburger
25 large tortillas
1 can or two large potatoes
1 can sweet peas
dash onion powder
1 dash garlic powder
2 cup oil
bunch of toothpicks
Method
Sources
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RecipeNLG
dataset
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Recipes1M
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RecipeNLG
Recipes1M
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Cultural history of Mexican food in America — food writing at its best
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Modern Mexico City cooking from the chef of Contramar
Record your recipes and experiments — organized cooking journal
Thin lentil wafers — fry, roast, or microwave for crispy accompaniment
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cultural history of Mexican food in America — food writing at its best
Adjustable stand — hold cookbook or tablet at eye level while cooking
Modern Mexico City cooking from the chef of Contramar
Record your recipes and experiments — organized cooking journal
Thin lentil wafers — fry, roast, or microwave for crispy accompaniment
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Brown hamburger, add onion and garlic powder. Drain set to the side with diced canned potatoes heat with butter, salt and pepper to taste. With two large potatoes dice into cubes, cook until tender. set aside. heat up tortillas for 15-20 seconds. heat peas on low heat combine meat, potatoes and peas in large bowl. spoon filling into the tortillas, fold then close ends with toothpicks. heat oil and cook each side until golden brown. Can add shredded cheese