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Freshly Made Corn Tortilla Tacos

>> Wednesday, April 29, 2009


When I found out how easy it was to make corn tortillas, I wanted to make them IMMEDIATELY. I made my honey walk with me to the corner Mexican market and got a blister on the walk back. Totally worth it. I picked up some Maseca corn flour (gluten free natch), an avocado and some soy chorizo.

Shout out to my friend Elizabeth for recommending Reynaldo's Soy Chorizo. SOOO good. WAY less greasy than regular chorizo plus none of the salivary glands (what, you didn't know that's what chorizo is made out of?) I have tried other soyrizo brands and Reynaldo's is hands down the best. This isn't much of a recipe, just the basics to making easy, yummy, warm corn tortillas that you can stuff full of anything you like.

Tortillas
- 1 cup of Masa Harina (corn flour)
- 1 cup water
- 1/4 tsp kosher salt
Filling
- 1/2 tube of Reynaldo's Soy Chorizo
- 1 avocado cut into slices
- Sour cream
- Shredded sharp cheddar or crumbled cotija cheese

In a bowl, slowly add water to the masa and salt while you stir. The texture will be slightly crumbly. When the mixture just starts to form a ball, get your hands in there and smoosh. You should be able to easily form a large ball. If the mix is too dry or crumbly, add a tiny bit of water until it comes together. Split the large ball into four equal sized balls. Place a damp paper towels over the balls while you roll out and cook the tortillas.

Cut two pieces of wax paper. Place a ball on the paper and set the second sheet of wax paper on top. Press down and flatten the ball. Roll the ball out with a rolling pin until it is super thin but not so thin that it rips when you try to peel it off the wax paper. You'll get a feel for it.

Heat a dry, nonstick skillet on medium high heat. Toss a tortilla onto the skillet and heat for about one minute then flip with a spatula. Heat the other side for a minute and if both sides are crisp and slightly brown at the edges, pull it off, stuff it and eat it! Repeat with the rest of your tortilla balls.



Soy chorizo is so easy to make. Squeeze it out of the package into a skillet, heat it up on medium high and cook until it gets a little crispy. Easy peasy lemon squeezy!

I made these tacos with regular chorizo for a group of friends and they seemed tickled. Try these for yourself!

1 comments:

ejj242 April 29, 2009 at 7:01:00 PM PDT  

hoo-RAY! i made these for dinner last night and they were SO delicious. i mixed the chorizo with egg beaters which made the fake eggs WAY delicious. thanks for trying it! i love that you made hand-made tortillas... Jason makes them too but I have little stamina for it!

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