knoxcop 1 month, 3 weeks ago said: Flatbread Tacos with Ranch Sour Cream Sauce Back in to report on this one. It was the bread that caught my eye here--something "different" to do with tacos!
I made some alterations here. First, I mashed the beans, to make it more like "refried" and I added a layer of guacamole. So didn't really change it, per se', just upped it a bit.
We absolutely loved this recipe! I used jumbo flaky-layered biscuits--and they rolled out just fine with some flour on the board. It does only take a couple of minutes total to fry the biscuits--they do develop signature black/brown spots when cooking, just like a tortilla! They will be almost paper-thin when rolled out to a 6-7 inch circle--so watch the fry-time carefully! No need to grease the non-stick--it does the job well by just heating and flipping the dough.
This recipe is perfect for about 4 jumbo biscuit breads (small can). If you use the larger, 8 size--you will need to double on the recipe.
This one earns a solid 5 for flavor and texture. IT DOES TAKE TIME TO PREPARE---so prepping some of the ingredients/fillings/toppings early in the day will be necessary for those who are looking for a 30 minute meal. You might manage it if you're super efficient in the kitchen--but 45 minutes to an hour is more realistic for prep time.
HIGH FIVE, LeCLARE--! Thanks for posting a keeper.
--Kn0x--
pleclare 1 month, 3 weeks ago said: RE: Flatbread Tacos with Ranch Sour Cream Sauce Thanks so much Judy. Glad you enjoyed them!
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knoxcop 1 month, 3 weeks ago said:
Flatbread Tacos with Ranch Sour Cream Sauce
Back in to report on this one. It was the bread that caught my eye here--something "different" to do with tacos!
I made some alterations here. First, I mashed the beans, to make it more like "refried" and I added a layer of guacamole. So didn't really change it, per se', just upped it a bit.
We absolutely loved this recipe! I used jumbo flaky-layered biscuits--and they rolled out just fine with some flour on the board. It does only take a couple of minutes total to fry the biscuits--they do develop signature black/brown spots when cooking, just like a tortilla! They will be almost paper-thin when rolled out to a 6-7 inch circle--so watch the fry-time carefully! No need to grease the non-stick--it does the job well by just heating and flipping the dough.
This recipe is perfect for about 4 jumbo biscuit breads (small can). If you use the larger, 8 size--you will need to double on the recipe.
This one earns a solid 5 for flavor and texture. IT DOES TAKE TIME TO PREPARE---so prepping some of the ingredients/fillings/toppings early in the day will be necessary for those who are looking for a 30 minute meal. You might manage it if you're super efficient in the kitchen--but 45 minutes to an hour is more realistic for prep time.
HIGH FIVE, LeCLARE--! Thanks for posting a keeper.
--Kn0x--
pleclare 1 month, 3 weeks ago said:
RE: Flatbread Tacos with Ranch Sour Cream Sauce
Thanks so much Judy. Glad you enjoyed them!