Tag Archives: Corn tortillas

Smoked Paprika And Cayenne Tortillas

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Shop bought corn tortillas here is Oz have a nasty habit of splitting and being rather similar to cardboard in texture so I now make my own.

I invested in a tortilla press a while ago and the boys happily work in the production line to make bigger batches of these. If you don’t have a press, don’t panic, a couple of heavy books will work a treat too!

This recipe makes 12 tortillas but I usually triple the recipe as the tortillas will last for a week in a sealed bag or a few months wrapped well in the freezer.

Ingredients

220g masa lista, Mexican corn flour

325mls warm water

1 teaspoon smoked paprika

a pinch of cayenne powder

a pinch of salt

Method

Weigh the flour, smoked paprika and cayenne into a large bowl.

Pour the water in and using your hands, mix to form a dough.

Knead gently and then divide into twelve portions and roll into balls.

Heat a frying pan over a high heat. Do not add oil.

Take a piece of baking parchment that will fit over the press, top with one of the dough balls and then top with another piece of parchment.

Pull down on the press to flatten the dough.

Once the pan is very hot, peel the parchment from the dough and place it in the pan.

Cook for 30 seconds and then flip, cook again for 60 seconds and then flip one last time and cook for 30 seconds.

Set aside, covered in a clean tea towel and continue cooking the remaining tortillas.

Serve warm.

Chipotle Chilli Mushroom Tostadas

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There’s no missing the meat with these tostadas!

Mushrooms are such great carriers of flavour and these aren’t too spicy, I’ve been known to eat any leftovers for breakfast.

If you are not avoiding dairy, a little sour cream over the top when they are hot is a lovely addition, otherwise I like a squeeze of lime and some fresh coriander.

I like to just crisp my corn tortillas up in a hot oven or on a hot pan, you can fry them in oil the traditional way but we are trying to cut down a bit so baking it is!

Serves 2 as a starter.

Ingredients

30mls olive oil

1 small red onion, diced

1 small red chilli, finely diced

2 teaspoons smoked paprika

pinch chipotle chilli

250g mushrooms, I quarter mine

salt and pepper

a little fresh coriander and lime juice to finish

4 small corn tortillas

Method

In a frying pan, heat the oil and add the fresh chilli and onion, cook until soft.

Add the chipotle chilli and smoked paprika followed by the mushrooms, cook quickly over a high heat.

Once cooked, spoon onto your tortillas and sprinkle with coriander and a little squeeze of lime juice, serve immediately.

Quesadillas

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I often make these at the weekend instead of a toasted cheese sandwich.

Using corn tortillas makes these gluten free and the fillings vary depending on what’s in the fridge.

I use a sandwich press or a large non stick frying pan to cook the quesadillas, a sandwich press is easier but the frying pan works well too, just flip the quesadilla when the bottom tortilla has crisped up.

This recipe is is for the quesadilla in the picture. Other filling ideas are, drained black beans, chopped avocado, spinach, jalapeño, leftover fajita chicken or beef. As a family we all have favourite fillings and the boys  make their own!

Ingredients

2 corn tortillas

2 Roma tomatoes,  deseeded and diced

handful of cooked chicken, diced

small bunch of coriander, leaves and stalks roughly chopped

40g Cheddar, finely grated

1/4 red onion, peeled and finely sliced

1/4 teaspoon Cajun spice rub, recipe in the blog

 Method

With one tortilla as a base top with your ingredients.

Top with the second tortilla and place on the sandwich press.

Bring the lid down to sit just above the top tortilla and toast until golden brown and the cheese has melted.

Breakfast Tacos

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I love these!

Often, at the weekend, we have a cooked breakfast and they make a lovely change from bacon and eggs!

I use corn tortillas so these are gluten free and although they aren’t the healthiest breakfast they are a yummy treat.

Ingredients

10 corn tortillas, warmed in the microwave to soften them

400g Texan sausage, use the Texan Sausage Hamburger recipe from the blog

200mls sour cream

100g Cheddar cheese, grated

2 avocados, mashed

Jalapeños to taste

Method

Take small amounts of the sausage meat and roll into walnut sized balls.

Heat a large frying pan over a medium flame.

Add the meatballs and brown, turning regularly. This can take 10mins plus, the meat must be cooked completely through.

Once the meatballs are cooked add the sour cream and stir until all of the meatballs are covered.

Sprinkle the cheese over.

Once the cheese is melting fill the tortillas and add pickled jalapeños and mashed avocado to taste.