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  • Paul McCartney Recipe

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    Cyn Zdg
    16 views3 pages
    This recipe provides instructions for making refried bean tacos with Mexican corn bread. The ingredients include refried beans, tomatoes, olive oil, onion, chili sauce, taco shells, cheese, avocado, sour cream, and lime juice. For the corn bread, ingredients are egg, olive oil, chili pepper, sweetcorn, cream fraiche, cornmeal, salt, baking powder and cheese. The beans and vegetables are sautéed together and served in warm taco shells. The corn bread is baked for 30 minutes then served warm.

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    This recipe provides instructions for making refried bean tacos with Mexican corn bread. The ingredients include refried beans, tomatoes, olive oil, onion, chili sauce, taco shells, cheese, avocado, sour cream, and lime juice. For the corn bread, ingredients are egg, olive oil, chili pepper, sweetcorn, cream fraiche, cornmeal, salt, baking powder and cheese. The beans and vegetables are sautéed together and served in warm taco shells. The corn bread is baked for 30 minutes then served warm.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    16 views3 pages

    Paul McCartney Recipe

    Uploaded by

    Cyn Zdg
    This recipe provides instructions for making refried bean tacos with Mexican corn bread. The ingredients include refried beans, tomatoes, olive oil, onion, chili sauce, taco shells, cheese, avocado, sour cream, and lime juice. For the corn bread, ingredients are egg, olive oil, chili pepper, sweetcorn, cream fraiche, cornmeal, salt, baking powder and cheese. The beans and vegetables are sautéed together and served in warm taco shells. The corn bread is baked for 30 minutes then served warm.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 3

    http://www.supportmfm.org/generated/0414/041498/v001/transform10/cache16949/intro %5Frecipes%5F%282%29.

    png Desde el 26 de mayo tena este thread guardado en Word (como muchos otros ), y ahora que ando limpiando la carpeta Mis Documentos, me lo encuentro

    Les presento la receta tal y como aparece en el site de Macca, ingls y ms a a!o, la receta en espa"ol# http$%%&&&#supportm'm#org%recipes% (l lin) a recetas *egetarianas de Linda$ http$%%&&&#lindamccartney'oods#co#u)%m'mrec2+#php

    au!"#c$artne%:"spic%"refried"&ean"tacos"with"#e'ican" corn"&read
    au!"#c$artne% ,eeds -.6

    (ngredients
    2+/g can re'ried eans 2 medium tomatoes, chopped 0 t s oli*e oil 0 medium onion, chopped 0.2 tsp hot chilli sauce - taco shells 1heddar cheese, grated For garnish 2*ocado, sliced 3our cream Lettuce, shredded 2 squee4e o' lime or lemon !uice For corn bread 0 'ree.range egg 2 t sp oli*e oil 0.2 t sp 'resh hot chilli pepper, chopped 2+/g can s&eetcorn, drained, or 2.+ 'resh ears o' corn, )ernels cut o'' 00/g cr5me 'raiche or sour cream 2+/g yello& cornmeal 0 tsp sea salt

    0 tsp a)ing po&der -6/g grated cheese

    #ethod
    6ently 'ry the onions in 2 t sp oli*e oil in a large 'rying pan 'or -.7 minutes, stirring 'requently# 3tir in the re'ried eans# 2dd the chopped tomato and 'ry till heated through# 3eason to taste &ith chilli sauce and salt i' desired# Warm the taco shells as per the instructions on the pac)et and hal'.'ill &ith the re'ried ean mi8ture# 9op &ith grated cheese and shredded lettuce, garrnish &ith sliced a*ocado and sour cream# 9o ma)e the Me8ican corn read, eat the egg &ith the oil until lended# 2dd the chilli pepper# 3tir in the corn, cr5me 'raiche, cornmeal, salt, a)ing po&der, and all ut 00/g o' the cheese# :our into a 2/cm square pan# 3prin)le the remaining cheese o*er the top# ;a)e in a preheated 0</1 o*en 'or -/ minutes# Let cool slightly in the pan, than un.mould and ser*e &arm#

    )acos"de"Fri*o!es"+efritos" icantes"con" an"de"#a,-" #e'icano


    +aciones"4.6" =ngredientes 2+/ g de 'ri!oles re'ritos 2 tomates medianos picados 0 cucharada de aceite de oli*a 0 ce olla mediana, picada 0.2 cucharaditas de salsa de chile caliente - conchas de tacos >ueso 1heddar, rallado 2dere4o$ 2guacate en roda!as 1rema cida Lechuga, troceada (l !ugo de una lima o de un lim?n ara"e!"pan"de"ma,-": 0 hue*o de gran!a 2 cucharadas de aceite de oli*a 0.2 cucharadas de chile picante, picado 0 lata de 2+/ g de elote, o 2 o + ma4orcas desgranadas 00/g crema 'resca o crema agria 2+/g de harina de ma4 amarillo 0 cucharadita de sal marina 0 cucharadita de le*adura en pol*o -6/g de queso rallado

    #/todo: 3o'rer la ce olla en 2 cucharadas de aceite de oli*a en una sartn grande durante -.7 minutos, re*ol*iendo con 'recuencia# 2gregue los 'ri!oles re'ritos# 2"adir el tomate picado y 'rer hasta que est ien caliente# 3a4one al gusto con salsa de chile y la sal si lo desea# 1aliente las conchas de tacos seg@n las instrucciones en el paquete y medio rellene con la me4cla de 'ri!oles re'ritos# 1u ra con el queso rallado y lechuga picada, el adere4o con roda!as de aguacate y crema agria# :ara hacer el pan de ma4 me8icano, ate el hue*o con el aceite hasta que se me4clen# 2"adir los chiles picados# 2"ada el elote, crema 'resca, harina de ma4, sal, pol*o de hornear, y todo, menos 00/g de queso# Aierta en un molde cuadrado de 2/ cm# (spol*oree el queso restante so re la parte superior# Bornear en un horno precalentado a 0</ C 1 durante -/ minutos# De!e en'riar ligeramente en la sartn, desmolde y sir*a caliente#

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