homemade tacos
Tacos from scratch tonight. Very tasty.
Homemade tortilla recipe:
3 cups all-purpose organic whole wheat flour
1 teaspoon all natural baking soda (or 2 tsp baking powder)
2 teaspoons salt
3/4 cup coconut oil
3/4 cup hot water
- Combine flour, baking soda, and salt in large bowl. Mix in solid coconut oil until it becomes crumbly. *Best way to measure coconut oil is to put (in this case) 1/3 cup of water in a measuring cup then add coconut oil till it reaches 1 cup, then pour out water* If it is more floury than crumbly, add a bit more coconut oil. Then add 3/4 cup hot water to mixture and stir until it forms a ball of dough.
- Knead the mixture with a fork or by hand. If it is sticking to the sides of the bowl then add a bit more flour. Form it into a round shape. Then put a towel over the bowl and let it sit for an hour or so.
- Pull the dough into 10 to 15 pieces and form balls. (My batch made 15). Lightly flour your rolling area and roll each ball into about 1/8 inch thickness - pretty thin.
- Place each tortilla on a medium heat cast iron skillet. Cook for about 1 to 2 minutes on each side or until tortilla doesn't look doughy anymore.
The biggest cast iron skillet I had was medium sized so my tortillas were relatively small (about 10 inches in diameter). You can obviously make bigger ones in a larger skillet. They turned out awesome though. I got the recipe from allrecipes.com and converted it to be organic.
For the tacos:
I ground some venison burger (1 pack). Cooked some black beans and rice. Then chopped up some yellow onion, orange pepper, and green onion. Shredded some cheese. Popped the top on two Killians, and we were ready to go. It would have been good with some salsa too.
Sorry the pictures are a little on the orange side! If I had Lightroom I'd fix it :)
Homemade tortilla recipe:
3 cups all-purpose organic whole wheat flour
1 teaspoon all natural baking soda (or 2 tsp baking powder)
2 teaspoons salt
3/4 cup coconut oil
3/4 cup hot water
- Combine flour, baking soda, and salt in large bowl. Mix in solid coconut oil until it becomes crumbly. *Best way to measure coconut oil is to put (in this case) 1/3 cup of water in a measuring cup then add coconut oil till it reaches 1 cup, then pour out water* If it is more floury than crumbly, add a bit more coconut oil. Then add 3/4 cup hot water to mixture and stir until it forms a ball of dough.
- Knead the mixture with a fork or by hand. If it is sticking to the sides of the bowl then add a bit more flour. Form it into a round shape. Then put a towel over the bowl and let it sit for an hour or so.
- Pull the dough into 10 to 15 pieces and form balls. (My batch made 15). Lightly flour your rolling area and roll each ball into about 1/8 inch thickness - pretty thin.
- Place each tortilla on a medium heat cast iron skillet. Cook for about 1 to 2 minutes on each side or until tortilla doesn't look doughy anymore.
The biggest cast iron skillet I had was medium sized so my tortillas were relatively small (about 10 inches in diameter). You can obviously make bigger ones in a larger skillet. They turned out awesome though. I got the recipe from allrecipes.com and converted it to be organic.
For the tacos:
I ground some venison burger (1 pack). Cooked some black beans and rice. Then chopped up some yellow onion, orange pepper, and green onion. Shredded some cheese. Popped the top on two Killians, and we were ready to go. It would have been good with some salsa too.
Sorry the pictures are a little on the orange side! If I had Lightroom I'd fix it :)
I never tried to make tortillas, but maybe I will. Melanie used to make them.
ReplyDeleteThank you! so much for commenting on my blog! Nice to meet you, sweet lady. xo
ReplyDeletetotally doing this tonight! for sure. my stomach is already rumbling! xoxo
ReplyDelete