Recipe: Perfect Tacos two ways with home made tortillas

Tacos two ways with home made tortillas. It is so easy to make hard taco salad bowls at home using utensils you have. Today, I made these taco bowls and they turned out so perfectly! They were sturdy and stood up You make have to keep it longer in the oven.

Put them side by side to keep them rolled or you can use a tooth pick to keep the tacos closed. These Rotimatic made roti are the perfect addition to a taco bar! No kneading, rolling, or baking required. You can cook Tacos two ways with home made tortillas using 29 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Tacos two ways with home made tortillas

1. Prepare of Corn tortillas.
2. It's 450 g of masa harina (corn flour).
3. Prepare Pinch of salt.
4. Prepare 2 tablespoons of olive oil.
5. You need 600 ml of hand hot water.
6. Prepare of Courgette & corn filling.
7. Prepare of Olive oil.
8. Prepare Half of a finely chopped onion.
9. You need 1 clove of garlic.
10. Prepare 1 of green chilli finely chopped.
11. Prepare 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. You need of Juice of half a lime.
15. It's of Baked feta.
16. Prepare 500 g of feta.
17. You need 2 of garlic cloves.
18. You need of Fresh tyme.
19. It's 1/2 teaspoon of dried oregano.
20. You need of Juice of half a lime.
21. Prepare 2 teaspoons of chilli flakes.
22. It's of Olive oil.
23. It's of Chorizo and squash.
24. You need 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. Prepare 250 g of chorizo.
29. You need 1/2 of an onion finely diced.

You, the home cook, have two options. Both of these are easier with tongs, which allow you to turn and flip your tortillas quickly and easily without scorching your fingers. We make tacos with fresh, homemade tortillas constantly. They're a taco night game-changer, and so so so easy.

Tacos two ways with home made tortillas step by step

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.

You can make the dough in a heartbeat using masa harina, which is available tons of places. Once the dough is made (seriously, two minutes tops) you can keep it refrigerated for days. 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! Also, what is the "right" way to eat a double-tortilla taco?