Today’s recipe comes from a new DIY Food Contributor, Ann Whittaker.
My husband and I do tacos about every other night. They’re so easy, fast, cheap, and delicious. We once calculated that this meal cost us $4.00 total, and tasted better than going out to eat. It amazes me that these tacos are simultaneously comfort food AND fresh and healthy. You really can’t lose with these. They’re quick too: it takes me 20-30 minutes to prepare. Truly, a life-saver meal for this busy couple.
VEGETABLES & BEANS
Use all or any combination of the following:
1 1/2 cups black beans, cooked
Fresh salsa, homemade or from your favorite grocer
2 red bell peppers, sliced
2 yellow bell peppers, sliced
1 lb baby Portabella mushrooms, sliced
2 avocados, sliced
1 cup fresh cilantro, chopped
chipotle hot sauce (just a few little drops)
3-4 limes, squeeze a few drops of lime on each taco
shredded sharp cheddar cheese
crumbled goat cheese
* Tip: Have the veggies prepared and the beans cooked before you begin making the tortillas so that the tortillas will be nice and hot when you serve them. I like to keep them in a large dish towel while when each one is finished while I’m cooking the entire batch.
Ingredients (makes about 9 tortillas):
2 cups corn flour (make sure it’s Mexican corn flour, not from the U.S.; otherwise your tortillas will crumble)
1 1/3 cup water
1. Heat griddle to 400 degrees (if you don’t have a griddle you can heat up a large frying pan on the stove on the highest heat possible).
2. Mix the corn flour and water by hand. The dough should be the consistency of moist play-dough.
3. Roll the dough into 2-inch round balls.
4. Flatten the balls using a tortilla press.
5. Place on the griddle cooking one side until a few golden brown spots begin to show, then flip the tortilla–the goal is to get the tortillas to puff up. (If this doesn’t happen, don’t worry. They’ll still be good.)
Try making these with friends! It’s a great activity, and everyone loves learning how to make their own tortillas.
Ann (DIY Food Contributor)
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