I have the great opportunity to work with Mi Rancho and was happy to say I’ve been very satisfied with their products. One of them are featured in this recipe below. Mi Rancho’s Mama’s Simply Authentic Fajita tortilla is made the old-fashion way just like Mama used to make. They are thick and soft with an authentic look and flavor. This tortilla is our most traditional tortilla. They are versatile and can be used in a variety of innovative ways. They are a part of our Mama’s Simply Authentic Flour tortilla line consisting on 3 items. Overall, these flour tortillas have an authentic hand-crafted look and taste, they are the closest to a home-made tortilla. My mother absolutely fell in love with their texture/flavor that we have these in the house at all times.
I've been meaning to try different breakfast ideas to share them with you and this is one of them. A breakfast taco that is delicious, fresh, and fulfilling. I absolutely loved this creation and using Mama’s Simply Authentic Flour Tortillas was a perfect idea as they were so fluffy. Let me know if you guys end up making these because I'm sure your family will love them.
Serves 3-4 servings
6-8 Mama’s Simply Authentic Flour Tortillas Mi Rancho
1/4 cup of vegan butter
2 tbsp cinnamon powder
3 ripe plantains
1/3 cup vegan mango yogurt or alternative
2 sprigs of mint leaves
pinch of salt
2 ripe mangoes
1/4 cup of pomegranates
1/4 cup of nut, seed, dried fruit mix
1/3 cup of vegan mango yogurt or alternative
Rinse, peel, chop fruits into desirable bite-size pieces. As for the plantains take the peel off and cut into quarter pieces.
Either lay plantains on a baking sheet with parchment paper bake at 350 F. for 15-20 minutes or fry using 1-2 tbsp avocado oil on a skillet cooking 4 minutes on each side. Set aside.
Cook @tastemirancho flour tortillas with the vegan butter (about 3 minutes on each side or desired) when they are cooked dust them with cinnamon powder and set aside.
For each breakfast taco spread some vegan yogurt, add the cooked plantains, fruits, nuts/seeds, a couple of mint leaves, pinch of salt and maybe a dash of maple syrup.