Bocaditos De Tortilla Recipes

BOCADITOS DE TORTILLA

Bocaditos de tortilla image

Provided by My Food and Family

Time 25m

Yield 24 porciones

Number Of Ingredients 7

Ingredients

1/2 libra de carne extramagra molida de res
1/4 taza de salsa roja mexicana
1/2 cucharadita de chile en polvo
48 totopos (tortilla chips) en forma de cuchara
1 taza de queso estilo mexicano desmenuzado de cuatro variedades y con un toque de queso crema KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/4 taza de crema agria BREAKSTONE'S Sour Cream o la de KNUDSEN
1 cebollita verde, en rebanadas finas

Steps:

Calienta el horno a 350°F.
Dora la carne en una sartén; escúrrela.
Incorpora la salsa y el chile en polvo; mantén un hervor suave durante 3 min. mientras revuelves de vez en cuando.
Coloca los totopos, sin amontonarlos, en una charola (bandeja) para hornear con borde; rellénalos con la mezcla de carne, agregando aprox. 1 cdta. en cada uno. Espolvoréalos con el queso.
Hornea los bocaditos de 3 a 5 min. o hasta que se derrita el queso. Ponles encima la crema agria y la cebollita.

Nutrition Facts : Calories 60, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PORK BOCADITOS

Pork Bocaditos image

This recipe comes from the National Pork Producers Council. Cooking time includes marinating overnight.

Provided by Mercy

Categories Lunch/Snacks

Time 12h50m

Yield 16 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs boneless pork loin, cut into 3/4 inch cubes
3/4 cup apple juice
3/4 cup cider vinegar
1 tablespoon hot pepper sauce
2 tablespoons chili powder
2 teaspoons oregano
1 teaspoon cumin
2 cloves garlic, crushed

Steps:

In a 1-gallon self-sealing plastic bag, combine all ingredients and mix well.
Seal bag and marinate in the refrigerator 8-12 hours or overnight.
Heat oven to 350ºF.
Remove pork cubes from marinade, discarding marinade.
Pat pork dry with paper toweling; place cubes in a single layer, not touching, in a shallow baking pan and bake at 350ºF for 25-30 minutes, until pork is just tender and lightly browned.
Remove to serving platter or chafing dish and serve hot as an appetizer.

Nutrition Facts : Calories 124.3, Fat 7.3, SaturatedFat 2.5, Cholesterol 35.7, Sodium 62.3, Carbohydrate 2.2, Fiber 0.4, Sugar 1.4, Protein 11.4

TORTILLA DE PATATAS

Tortilla de Patatas image

A Spanish omelet made from thinly sliced potatoes and onions, cooked in olive oil, and bound with a simple egg mixture. Good hot or cold as a side dish.

Provided by Heidi Jeseritz

Categories Omelets

Time 45m

Yield 12

Number Of Ingredients 6

Ingredients

2 cups extra-virgin olive oil
2 pounds Yukon Gold potatoes, peeled and thinly sliced
1 medium onion, thinly sliced
2 teaspoons pink Himalayan salt, divided
6 large eggs
1 teaspoon olive oil, or more to taste

Steps:

Heat oil in a deep stockpot over medium-high heat until almost smoking, 2 to 4 minutes. Add potatoes and onion; they should be mostly covered with oil. Season with 1 1/2 teaspoons salt. Cook, stirring occasionally and maintaining a gentle simmer, until potatoes are just fork-tender, 8 to 12 minutes; do not overcook.
Drain potato-onion mixture in a colander; reserve oil for another use or discard. Allow to cool for a few minutes, then taste and season with more salt, if needed.
Meanwhile, crack eggs into a large bowl and season with remaining 1/2 teaspoon salt; whisk until well beaten. Add potato-onion mixture and toss to coat.
Heat a 10-inch nonstick skillet over high heat. Add 1 teaspoon olive oil, then pour in egg-potato mixture. Level it with a spatula and cook for 1 minute. Reduce heat to medium-low and cook for about 5 minutes. Run a rubber spatula around the outer edges to make sure it's not sticking and to help it form its shape.
Once it starts to firm up around the edges and in the center (although it will still be a little runny), place a large plate over the skillet. Flip the omelet onto the plate, then slide it back into the skillet. Use the spatula to help press the edges in and under, to maintain a rounded edge. Cook over high heat for 1 minute, then reduce to low and cook until it feels set in the center and a knife inserted in the center comes out clean, 2 to 3 more minutes.

Nutrition Facts : Calories 438.7 calories, Carbohydrate 14.7 g, Cholesterol 93 mg, Fat 40.3 g, Fiber 1.4 g, Protein 4.8 g, SaturatedFat 6.1 g, Sodium 427.5 mg, Sugar 0.6 g

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