- Romaine Lettuce chopped
- Easiest Corn Salsa you will ever make(click for recipe)
- 6 Flour Tortillas
- Sour Cream
- A little over a Cup of grated Queso Blanco
- Cilantro Rice ( I actually used a boil-in-bag of Basmati)
- Chipotle Barbacoa (from an earlier recipe)
Since I made the Barbacoa a few weeks ago and froze some of it, the most time consuming thing about this recipe was boiling the water to cook the corn for the salsa. I simply heated the leftover Barbacoa in a skillet and served in tortillas with our favorite toppings.
**I took the Barbacoa out of the freezer in the morning and placed it in the fridge to thaw. It was ready to go at dinner time.