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Cultural history of Mexican food in America — food writing at its best
Adjustable stand — hold cookbook or tablet at eye level while cooking
Modern Mexico City cooking from the chef of Contramar
Durable stainless measuring cups — warp-free, dishwasher safe
Record your recipes and experiments — organized cooking journal
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Cultural history of Mexican food in America — food writing at its best
Adjustable stand — hold cookbook or tablet at eye level while cooking
Modern Mexico City cooking from the chef of Contramar
Durable stainless measuring cups — warp-free, dishwasher safe
Record your recipes and experiments — organized cooking journal
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Spray a muffin tin with nonstick cooking spray. Lay 1 wonton wrapper flat. (It will have 4 edges or "points." Lay another wrapper on top, turning it so the 8 "points" all stick out (like a sunburst pattern). Press into a muffin cup. Repeat until all wrappers are used. In a skillet, brown meat. Drain. Stir in taco seasoning and salsa. Spoon meat mixture into wonton cups. Top with cheese and additional salsa. Bake at 425 degrees for 8 minutes or until wontons are golden brown. Top each cup with a dollop of sour cream and a black olive slice.