Taco Tuesday

My husband loves tacos, I could make them everyday and he would be happy. These tortillas are super easy and so tasty that you will never buy pre-made tortillas again. Just 2 ingredients and some love. For the filling I’m using my chilli beans, topped with home made cheese sauce and pickled red onions. You can also use my Chickpea Salad for a non spicy version. You can set up a table with bowls of ingredients and let everyone do their own taco. Let’s play with food.


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:


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.

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.

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.

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.

How to serve: This earthy salad is delicious and a complete meal on its own. You can also have it as side dish or as a starter. I like it with a slice of Buckwheat Bread.