Chips, Dips & Tips

  • Wake up the Tortilla

    There's nothing better than a warm, soft tortilla!
    For the ultimate taste experience: first sprinkle the tortilla with a few drops of water.

  • From cold to cult

    Then place the tortilla in a preheated pan (level 8 of 10) - whether coated or cast iron - and in 20 seconds, with a few quick turns, bring them to life.

  • Tortilla Reloaded

    Once warm and soft, enjoy it immediately or wrap it in a clean tea towel to keep it fresh. Top with your favorite toppings and enjoy the taste sensation!

Upcycling ideas for tortilla leftovers

Do you have a few tortillas left over or have they dried out? Don't worry, we have a few creative solutions ready:

Chilaquiles

Ingredients per serving:
4 plain Tortillas o. 80g Tortilla Chips
100ml salsa of your choice
5cm leek sliced 1cm and sautéed
4 leaves lettuce coarsely chopped
1/4 onion finely chopped
1 tomato chopped

Options for toppings:
1/2 avocado
1 tbsp sour cream
1 fried egg
2 tbsp feta
1 chili of your choice
1 tbsp fresh coriander

Preparation:
1. Prepare a few toppings. Here we have sautéed leeks, chopped herbs, lettuce, tomatoes and onions.

2. Toast the old tortillas either dry in a pan or in the oven until they are crispy, then break them into pieces. Tortilla chips also work. A little olive oil and salt never hurts.

3. Heat the salsa of your choice. Mix chips and toppings in a bowl and add 100ml of your favorite salsa.

4. Place your chilaquiles on a plate and garnish with a fried egg, sour cream, pieces of avocado, etc. as desired...

Old coffee
parsnip

Ingredients for 9 tacos:

Coffee roasted parsnip
3 nice parsnip
3 tbsp old coffee grounds
1 t oliveoil
1/2 t salt

Beetroot hummus
250g cooked chickpeas
1 medium cooked beetroot
1/2 lemon juiced
1/2 clove garlic
2 tbsp olive oil
1t salt
1 chipotle pod e.g. from a can

Pomegranate pico de gallo
1/2 Pomegranate
1/2 bunch coriander
1 shallot
1/2 lime juiced
1 jalapeño
1/4 t salt

Preparation:
1. Peel and cut the parsnips into wedges. Season them with coffee, salt and olive oil. Then roast them in a 200° oven for about 25 minutes or until your nose can smell the aroma.

2. For the hummus, throw all the ingredients into the blender and add some of the chickpea water as required to make it creamy. Season to taste.

3. For the gallo topping, chop all the ingredients, if you don't like it too spicy, leave out the inside of the jalapeño. Season to taste and you're done.

4. Now just heat up the tortillas and fill them.