Ingredients
- 4 (10-inch) flour tortillas
- 2 cups crumbled queso fresco cheese
- 2 Roma tomatoes, thinly sliced
- 6 scallions, julienned
- 1/2 bunch cilantro leaves, chopped
- Clarified butter
- Tomatillo salsa, recipe follows
- 10 tomatillos, husked
- 1 jalapeno, seeded and chopped
- 1 ounce lime juice
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 bunch cilantro leaves, finely chopped
- 8 scallions, minced
- 1 1/2 tablespoons roasted garlic cloves, finely chopped
- 1 1/2 tablespoons of roasted red peppers, finely chopped
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