"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
12 – 6” corn tortillas ½ c. pine nuts ¼ c. Dijon mustard ½ c. peanut oil 1/8 c. honey 1/8 c. pure red chili powder 1 T chopped fresh rosemary leaves ¾ tsp. salt
Fish: 20 minutes at 375 degrees. Broil at end.
Heat oil until lightly smoking, and fry tortillas until crisp ~30 seconds.Drain and cool. Break tortillas into pieces. Add pine nuts, pulse in blender until coarse. Mix with mustard, peanut oil, honey, chili powder, rosemary, and salt.
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