Forgive me. I was swayed by a YouTube video clip while researching another issue:
I happened to have all the components:
Re the video: I'm not sure what size tortilla she is using (4" versus 6") but I used 4" and 2 TBL of the porchetta mix. This was enough to spread thin and out to the edges. She seemed to use a lot more meat.
It only took about 2-3 minutes for the meat to get crispy, flip, turn off heat (I have electric stove so heat is residual), add thin slices of pepper- Jack cheese, top with scrambled eggs, a smidgen of salsa, a dollop of guacamole and a few San Marzano tomatoes.
The bottom heats up sufficiently to warm through. The longer you leave it, the crispier the tortilla gets. To that end, there is a tipping point regarding how much stuff you can pile on top. So if the bottom is crispy and you have a LOT of stuff, eat it as a flat tostado rather than folding it as a taco.
I could fold mine, but couldn't grab an image at the same time. It was very tasty, albeit a bit messy to eat.
Porchetta recipe: Joanne Weir
I happened to have all the components:
- 4" flour tortillas
- porchetta blend (like beef meatball mixture)
- eggs
- cheese
- salsa
- guacamole
Re the video: I'm not sure what size tortilla she is using (4" versus 6") but I used 4" and 2 TBL of the porchetta mix. This was enough to spread thin and out to the edges. She seemed to use a lot more meat.
It only took about 2-3 minutes for the meat to get crispy, flip, turn off heat (I have electric stove so heat is residual), add thin slices of pepper- Jack cheese, top with scrambled eggs, a smidgen of salsa, a dollop of guacamole and a few San Marzano tomatoes.
The bottom heats up sufficiently to warm through. The longer you leave it, the crispier the tortilla gets. To that end, there is a tipping point regarding how much stuff you can pile on top. So if the bottom is crispy and you have a LOT of stuff, eat it as a flat tostado rather than folding it as a taco.
I could fold mine, but couldn't grab an image at the same time. It was very tasty, albeit a bit messy to eat.
Porchetta recipe: Joanne Weir
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