I know this is not authentic Mexican, but I have a couple of questions (#1 and #2 are most pressing; if you can answer #3, it's a bonus!):
1. What are the spices/herbs I can use for fajita and taco, burrito seasonings; I am trying to get away from prepackaged seasonings?
2. I want to make a dish I had at work (catered in) one day. It is a sort of Mexican pizza. Bottom layer - tortilla, top with chichen (cooked), peppers and onions, cheese, repeat layer. Top layer with cheese. Bake and serve with salsa and sour cream. Cut into wedges. How can I do it so the tortillas aren't so dry? The one I had seemed to have a slight reddish coour from either juice from chicken that was cooked or something; it was not greasy at all.
3. Mexican casserole - Want to make a big casserole using tortillas, ground chicken with sauce (kind of like a wetter burrito mixture), black olives, green onions, cheese. Ideas?
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