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Composition of Tacos two ways with home made tortillas:
- Make ready Corn tortillas
- You need 450 g of masa harina (corn flour)
- Take Pinch salt
- You need 2 tablespoons olive oil
- Prepare 600 ml of hand hot water
- Make ready Courgette & corn filling
- Give of Olive oil
- Get Half a finely chopped onion
- You need 1 clove garlic
- Need 1 of green chilli finely chopped
- Need 700 g of courgettes cut into small dice
- You need of Corn kernels cut from the cob
- Prepare - Chopped mint
- Give Juice of half a lime
- Take for Baked feta
- Require 500 g for feta
- Give 2 garlic cloves
- Provide - Fresh tyme
- Require 1/2 teaspoon of dried oregano
- Make ready - Juice of half a lime
- Give 2 teaspoons - chilli flakes
- You need - Olive oil
- Require Chorizo and squash
- You need 1 - garlic clove
- Make ready - Olive oil
- Give 1 kg for butternut cut into 2 cm cubes
- Give 1 of chilli chopped
- Make ready 250 g chorizo
- Get 1/2 of 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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