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The Best Reason to Bake, Not Fry: Flavor12 Oct 10:09am

The Best Reason to Bake, Not Fry: Flavor

The Wall Street Journal
For chef Fermín Nuñez, the taste of the corn tortilla is the foundation of this dish, and baking brings it out. Piled with white beans, chorizo, melted cheese and a heap of greens, it’s a tostada with crunch and character.
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