Recipe: Perfect Tacos two ways with home made tortillas

Tacos two ways with home made tortillas. These classic street tacos are the best way to get your taco fix for Taco Tuesday. How To Make Soft Corn Tortillas These recipe ideas for tortillas include brunch recipes, chilaquiles, and tacos.

We make tacos with fresh, homemade tortillas constantly. They're a taco night game-changer, and so so so easy. You can make the dough in a heartbeat using masa harina, which is available tons of places. You can have Tacos two ways with home made tortillas using 29 ingredients and 7 steps. Here is how you cook it.

Ingredients of Tacos two ways with home made tortillas

1. Prepare of Corn tortillas.
2. Prepare 450 g of masa harina (corn flour).
3. Prepare Pinch of salt.
4. You need 2 tablespoons of olive oil.
5. It's 600 ml of hand hot water.
6. It's of Courgette & corn filling.
7. You need of Olive oil.
8. Prepare Half of a finely chopped onion.
9. Prepare 1 clove of garlic.
10. You need 1 of green chilli finely chopped.
11. You need 700 g of courgettes cut into small dice.
12. You need of Corn kernels cut from the cob.
13. You need of Chopped mint.
14. It's of Juice of half a lime.
15. Prepare of Baked feta.
16. You need 500 g of feta.
17. It's 2 of garlic cloves.
18. You need of Fresh tyme.
19. Prepare 1/2 teaspoon of dried oregano.
20. You need of Juice of half a lime.
21. Prepare 2 teaspoons of chilli flakes.
22. You need of Olive oil.
23. You need of Chorizo and squash.
24. Prepare 1 of garlic clove.
25. Prepare of Olive oil.
26. You need 1 kg of butternut cut into 2 cm cubes.
27. Prepare 1 of chilli chopped.
28. It's 250 g of chorizo.
29. It's 1/2 of an onion finely diced.

Once the dough is made (seriously, two minutes tops) you can keep it refrigerated for days. Once you taste the homemade tortillas you'll never want to buy them again. And did you know most Mexican food is gluten free? Now to make the tacos simply put the stuffing and roll the tortilla tightly.

Tacos two ways with home made tortillas instructions

1. Place the butternut, garlic, olive oil, chopped chilli in a preheated oven at 200c to roast for 20-30 minutes until brown and soft. Meanwhile dice the chorizo and onion to be fried later..
2. To prepare the baked feta, place the draped feta blocks in an oven proof dish, cover with the garlic, chilli, herbs, lime juice and oil. Place in the oven to bake for 10-15 minutes until soft..
3. Next prepare the tortillas, in a bowl add the masa harina flour, salt, oil and half of the hot water. Set aside for 10 minutes. Following the 10 minutes slowly add the remaking water while kneading for 5 minutes. Cover with a damp towel and set aside to rest..
4. To prepare the courgette filling, fry the onions, courgette and sweetcorn until soft. Stir in the herbs and season..
5. For the squash filling, removed the squash and begging to fry the chorizo and onions, once the chorizo has released some of the oils add in the butternut..
6. Place a small ball of the tortilla dough in a press and fry slowly until cooked..
7. Enjoy the tortilla with an ice cold beer. We made a simple quick red onion pickle for the chorizo filling.

Put them side by side to keep them rolled or you can use a tooth pick to keep the tacos closed. I'm curious, though, as to why tacos come with two tortillas. Is the idea you're actually getting two tacos? These tortillas are pretty high on my "foods I like to eat" list. They're also the first thing I make when I don't know what Unlike more traditional corn tortillas, which start with a dough, the recipe I use is more of a batter than a dough, made with I've also been known to eat one or two right off the skillet!