Hola , it’s Taco Time!

Homemade Flour Tortillas

So you probably been doing it in forever … but it’s taking me a bit to prepare this funnest meal ! My kids have progressed leaps and bounds in the last year in their style of eating, primarily as their Chief Chef has too !

As toddlers they eat everything deconstructed and compartmentalized, now the shift has begun . They eat ( mostly) like normal people. Hallelujah!! Don’t get me wrong they sometimes do ask for a side of tomatoe sauce ( ketchup) to get things moving .

Bringing up young vegetarian kids has definitely been my driving force to cook better , eat better and have loads of fun doing it !

Back to the taco’s …. so Nachos are the biggest hit with them so I figured it was time and that they kept asking for them after seeing the kids on Junior Masterchef make them…So , of course I was going to make them…myself! ( well soft taco’s but who’s keeping tabs!)

Flour Tortilla’s are an easy starting block if you want to make your own , I started making Roti so I wanted to try these as the process is similar. Obviously tortilla’s are readily available at stores everywhere so for a quick meal that’s a great option.

To Make Your Own Flour Tortilla’s :

  • 2 cup Flour ( I used half whole wheat and plain cake flour)
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 TBSP oil
  • About 3/4 cups warm water
  • Mix the dry ingredients in a bowl
  • Add the oil to form a shaggy dough
  • Gradually pour your water to form a dough
  • Work the dough until a smooth ball forms
  • Rest your dough for about 30min – covered
  • Break into medium sized balls
  • Ideally a tortilla press would be used to form the flat circles …no such luck – get rolling !
  • Roll into rounds using a rolling pin – be sure to roll evenly all round
  • Heat a skillet or Tawa , once hot , cook on both sides – allowing them to rise.Keep the first side down for around 20 – 40 seconds then flip over allowing the second side to puff up and gain color.
  • Keep tortilla’s warm in a tea towel – they stay soft in this way.
  • They are now ready !
Our Taco Fiesta

THE ACCOMPANIENTS

The Fresh Factor
  • Something Green – A quick slaw or sliced lettuce
    • Finely sliced Cabbage
    • Season with oregano , salt and pepper.
    • Add chopped coriander
    • Dress with mayo
  • Something Pickled – Quick pickled onions
    • Finely slice red onions
    • Splash of vinegar
    • Season with pinch of sugar , salt and chilli (optional)
    • Allow to pickle for a little while
  • Something Creamy – Coriander Crema
    • 250ml Sour cream
    • 2 TBSP yoghurt ( to loosen sour cream)
    • Juice of 1/2 lime and zest
    • Small fist coriander
    • 1 clove garlic
    • Salt
    • Blitz all together and adjust for seasoning. Garnish with more lime zest
  • Something Cheesy – Queso Fresco ( I made this fresh cheese – it’s like ricotta and paneer ) Feta or cheddar also good option
  • Avocado – I did a simple smashed avo with cumin , salt , lime and coriander ( you could also do a guacamole )

The Crema was quite a winner – brought a creamy , fresh and zinginess to the tacco!

FILLINGS

The Heart and Soul

It was a fiesta afterall and I wanted to use up bits and pieces of things, so we ended up with 3 options :

Crispy , Sticky Chipotle Cauliflower Wings :

  • Cut Cauli in florets
  • Season with salt , garlic powder , Paprika or Chili , cumin and a drizzle of oil
  • Make a batter :
    • 1/4 cup each rice flour and cake flour ( flour and corn flour also work)
    • Season with Salt , oregano , paprika or chili powder and garlic powder.
    • Gradually pour in tap water to form a smooth batter . Not too runny or thick – must stick on cauliflower and coat evenly.
    • Grease an oven tray slighly with oil
    • Dip each cauliflower in batter and line them up on oven tray
  • Once all dipped , bake at 160 degrees for 20min ( turn them over midway)
  • They should be crispy on both sides
  • Now for the sticky part
  • Dollop Chipotle sauce or any hot sauce and bake for another 20min
  • Time this accordingly as they are beautifully crispy and sticky – they do soften after a bit so be weary
Sticky and Crispy Cauliflower

Mushrooms

  • Slice mushrooms
  • Heat a pan , add oil , crushed garlic , toss mushroom in
  • Season with salt, oregano and chili . Once ready squeeze a bit of lime to freshen it up

Soya Chunks

  • I used dry soya chunks – you could use any plant based product this is readily available.
  • For dry soya – hydrate in water water , add a few slices of lemon in the hot water ( it’s something I do to remove ‘the smell’ of dry soya) Change water and repeat until water is clear , then rinse under cold water.
  • Heat a pan , add oil . Add soya and spice it up – crushed garlic , chili and cumin powder. Cook until tender , add chopped onions , allow to soften then add 1 tomato (puree/blitzed) . Season with salt , sprinkle a bit of sugar and oregano – adjust seasoning – optional to add fresh chili. Cook down until oil released. You could also use a Mexican type spice mix here.

I am definitely not a purist or specialist in Mexican food , but I hope I have inspired to make some of these delicious options with what you may have readily available at home. The fresh taste of Mexican cuisine is what I wanted to achieve using lime , coriander , cumin , oregano and Chili – simple ingredients that deliver on flavor.

This is only the start of taco night …so many other interesting variations to try out. I’m looking forward to getting my hands on some proper Masa to make authentic corn tortillas.

Time to create your Taco masterpiece! Ole!

Time to Taco !

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