I used up the rest of the ingredients from my chimichanga, so these are made with honey chipotle chicken thighs, avocado lime crema, and quick-pickled onions and serranos (made with apple cider vinegar)
I used up the rest of the ingredients from my chimichanga, so these are made with honey chipotle chicken thighs, avocado lime crema, and quick-pickled onions and serranos (made with apple cider vinegar)
Doubling tortillas is an old school trick for mass quantities. It adds structural stability and minimizes food loss from breaking. We also give em a light grilling or frying before using them too.
It’s also a very common practice in food trucks and street stalls in Southern California. That’s where most of my Mexican food influence comes from.