Focus on food: February 08, 2007
This is a "permanent" page holding a single entry for "Westport Cooks"
Greg's Tortilla Pizzas
The following recipe is from our Westport Cooks Archives and the previous class Mexican III - Cinco de Mayo with Greg Morton. You can use this recipe and add your own style as you make your own fresh Tortilla Pizzas.
Ingredients:
6, 8, or 10" flour tortillas of your choice
Red Chile sauce
10 dried Anaheim California red chiles, de stemmed, de seeded
4 cups water
6 cloves garlic
1T oregano
2T salt
1t sugar
corn flour to consistency
Directions:
In a heavy saucepan, steam the peppers for 15 minutes with 1 c of the water. Add the rest of the ingredients and simmer for an additional 20 minutes. Puree in the saucepan. Add corn flour 1T at a time while pureeing until thickened to be able to coat the spoon. Do not over thicken.
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