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This is a great breakfast dish and I personally prefer it crunchy without sauce but it would be great served smothered with tomatillo salsa verde or enchilada sauce and cooked until the tortillas are tender. Served with fried eggs and beans it makes a great meal.
1 bag okra, chopped and stems removed
½ green chile, diced
½ green bell pepper, chopped
½ yellow onion, chopped
6 corn tortillas, sliced into inch long pieces
2 tablespoon oil
Salt and pepper to taste
Unless you have a very large skillet, you may want to do this recipe in two batches to make sure that all the tortillas get crisp. Heat a generous tablespoon of oil over medium high heat in a cast iron skillet. Add onions and saute for a few minutes until beginning to brown, add tortillas and stir to coat with oil. Cook for about 6 minutes to allow tortillas to get a bit brown and crispy in parts. Set tortillas aside and stir the remaining vegetables in the skillet with another small drizzle of oil. Stir occasionally until vegetables begin to brown. Add tortillas back to pan and toss together to combine. Add salt and pepper to taste. If preferred, stir together with one cup of salsa verde or enchilada sauce and cook until tortillas are mostly tender.
Submitted by Sara Jones, Tucson CSA