Taco Tuesday
These homemade tortillas are so easy and delicious, you’ll never want store-bought again. With just 2 simple ingredients and a bit of love, you’ll have fresh tortillas in no time. For the filling, I’m using my flavourful Chilli Beans, topped with homemade cheese sauce and pickled red onions. For a milder option, try my Chickpea Salad. Set up a taco station with bowls of ingredients and let everyone create their own. Let’s have fun with food!
- Prep 20 mins
- Cook 25 mins
- Total 45 mins
- Makes 2 people
Ingredients
For the Tortillas:
1 cup of Masa Harina (Maiz Azul)
½ -1 cup of filtered warm water
For the Cheese sauce:
½ cup of cashews soaked overnight
1 Tbsp of Miso paste
2 Tbsp of Nutritional Yeast
1 clove of Garlic
½ Lemon (juice)
3 turns of freshly cracked black pepper
½ cup of filtered water (a bit more if needed)
For the Filling:
Instructions
Step 1 – Add the Masa Harina to a bowl and slowly start to add the warm water, stir the mixture with a wooden spoon or silicone spatula until an evenly-mixed dough begins to form.
Step 2 – Use your hands to knead the dough for 2-3 minutes in the mixing bowl until it is smooth and forms a cohesive ball. The dough’s texture should feel springy and firm.
Step 3 – Cover the bowl with a damp kitchen towel or paper towel and let the dough rest for 15 -30 minutes.
Step 4 – Cut the dough into 8 pieces, like slices of cake.
Step 5 – Use your hands to roll the ball until it is nice and round. It should be about the size of a golf ball.
Step 6 – Place the dough ball between two pieces of plastic in a tortilla press or gently press the dough ball with a heavy pan until it forms a tortilla.
Step 7 – Heat a non stick skillet or fry pan over medium high heat. Once the pan is nice and hot, gently peel the tortilla away from the plastic wrap and lay the tortilla flat in the skillet. Cook the tortilla for about 2 mins flipping it and cook for another min.
Step 8 – I recommend you wrapped the tortilla in a kitchen towel or tortilla warmer. The tortillas will continue to soften a bit more as they sit in a stack wrapped.
Step 9 – Add all the cheese sauce ingredients to a high speed blender until smooth. Add a bit more water if needed and adjust acidity and saltiness according your taste buds.
Cashews: Soak the cashews in cold water for 8 hours or overnight. If you have a high speed blender you can instead soak the cashews in boiling water for at least 20 mins. You will get a smoother mixtures soaking overnight. Before using the cashews rinse them with fresh filtered water.
About the Ingredients
Masa Harina: Masa harina is a staple ingredient in many Mexican dishes. This instantly binding corn flour is used for making the dough for tortillas, tamales and gorditas. It is simple to use and comes in yellow, white, and blue varieties, which can all make the same tasty things. Because it is made of corn, this flour is gluten-free. I’m using blue in this recipe but use the one you have at home.
Nutritional Yeast: Nutritional yeast, also called “nooch,” is a popular food product often used in vegan cooking. This powdered or flaked yeast gets its name from the nutrients it contains, including protein and a wide array of vitamins, minerals, and antioxidants. Studies show that nutritional yeast offers several potential health benefits, ranging from lower cholesterol to protection from cellular damage that leads to disease. As a umami, cheesy flavour great to add to savoury dishes and thickening sauce, soups and stews.
Taco Tuesday
Equipment
- frying pan
- Tortilla presser or a heavy pot
Ingredients
For the Tortillas
- 1 cup Masa Harina (Maiz Azul)
- 1/2-1 cup filtered warm water
For the Cheese sauce
- 1/2 cup cashews soaked overnight
- 1 Tbsp Miso paste
- 2 Tbsp Nutritional Yeast
- 1 Clove Garlic
- 1/2 Lemon (juice)
- 1/2 tsp freshly cracked black pepper
- 1/2 cup filtered water (a bit more if needed)
Instructions
- Add the Masa Harina to a bowl and slowly start to add the warm water, stir the mixture with a wooden spoon or silicone spatula until an evenly-mixed dough begins to form.
- Use your hands to knead the dough for 2-3 minutes in the mixing bowl until it is smooth and forms a cohesive ball. The dough’s texture should feel springy and firm.
- Cover the bowl with a damp kitchen towel or paper towel and let the dough rest for 15 -30 minutes.
- Cut the dough into 8 pieces, like slices of cake.
- Use your hands to roll the ball until it is nice and round. It should be about the size of a golf ball.
- Place the dough ball between two pieces of plastic in a tortilla press or gently press the dough ball with a heavy pan until it forms a tortilla.
- Heat a non stick skillet or fry pan over medium high heat. Once the pan is nice and hot, gently peel the tortilla away from the plastic wrap and lay the tortilla flat in the skillet. Cook the tortilla for about 2 mins flipping it and cook for another min.
- I recommend you wrapped the tortilla in a kitchen towel or tortilla warmer. The tortillas will continue to soften a bit more as they sit in a stack wrapped.
- Add all the cheese sauce ingredients to a high speed blender until smooth. Add a bit more water if needed and adjust acidity and saltiness according your taste buds.
Notes
- gluten free |
- healthy |
- corn |
- vegan |
- tortilla
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