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Composition of Tacos two ways with home made tortillas:
- Prepare - Corn tortillas
- Prepare 450 g masa harina (corn flour)
- Provide Pinch of salt
- Require 2 tablespoons for olive oil
- Give 600 ml hand hot water
- Give of Courgette & corn filling
- Provide - Olive oil
- Give Half - a finely chopped onion
- Take 1 clove of garlic
- Provide 1 for green chilli finely chopped
- You need 700 g for courgettes cut into small dice
- Give of Corn kernels cut from the cob
- Take Chopped mint
- Prepare for Juice of half a lime
- Provide - Baked feta
- Take 500 g feta
- Take 2 of garlic cloves
- Get Fresh tyme
- Get 1/2 teaspoon dried oregano
- Need - Juice of half a lime
- Provide 2 teaspoons of chilli flakes
- Require of Olive oil
- Make ready Chorizo and squash
- Get 1 for garlic clove
- You need - Olive oil
- Get 1 kg butternut cut into 2 cm cubes
- Take 1 chilli chopped
- Prepare 250 g of chorizo
- You need 1/2 for an onion finely diced
I've made plantain tortillas numerous times over the past few years, and I finally took the time to write down my favorite ways to make them. Both of these methods do take a little prep time, but tacos with these tortillas are so freaking good…you won't regret it! The first method (below, left) uses just. Making your own corn tortillas from scratch is easy.
Tacos two ways with home made tortillas steps:
- Place the butternut, garlic, olive oil, chopped chilli in a preheated oven at 200c to roast for 20-30 minutes until brown and soft. Meanwhile dice the chorizo and onion to be fried later.
- To prepare the baked feta, place the draped feta blocks in an oven proof dish, cover with the garlic, chilli, herbs, lime juice and oil. Place in the oven to bake for 10-15 minutes until soft.
- Next prepare the tortillas, in a bowl add the masa harina flour, salt, oil and half of the hot water. Set aside for 10 minutes. Following the 10 minutes slowly add the remaking water while kneading for 5 minutes. Cover with a damp towel and set aside to rest.
- To prepare the courgette filling, fry the onions, courgette and sweetcorn until soft. Stir in the herbs and season.
- For the squash filling, removed the squash and begging to fry the chorizo and onions, once the chorizo has released some of the oils add in the butternut.
- Place a small ball of the tortilla dough in a press and fry slowly until cooked.
- Enjoy the tortilla with an ice cold beer. We made a simple quick red onion pickle for the chorizo filling
You only need a tortilla press. I simply followed the recipe on the bag of masa, and it worked the first time around. These look great and I know they taste better than any that can be bought. I remember making flour tortillas and how much work they were and I honestly didn't like how they turned out. Making foods at home that would normally be processed just takes time and patience.
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