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Before you jump to Tacos two ways with home made tortillas recipe, you may want to read this short interesting healthy tips about Goodies that provide You Power.
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We hope you got insight from reading it, now let’s go back to tacos two ways with home made tortillas recipe. You can cook tacos two ways with home made tortillas using 29 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Tacos two ways with home made tortillas:
- Use Corn tortillas
- Prepare 450 g masa harina (corn flour)
- Provide Pinch salt
- Use 2 tablespoons olive oil
- Use 600 ml hand hot water
- Prepare Courgette & corn filling
- Prepare Olive oil
- Prepare Half a finely chopped onion
- Get 1 clove garlic
- Get 1 green chilli finely chopped
- You need 700 g courgettes cut into small dice
- Provide Corn kernels cut from the cob
- Use Chopped mint
- Provide Juice of half a lime
- Prepare Baked feta
- Take 500 g feta
- You need 2 garlic cloves
- Take Fresh tyme
- Provide 1/2 teaspoon dried oregano
- You need Juice of half a lime
- Take 2 teaspoons chilli flakes
- Take Olive oil
- Use Chorizo and squash
- Take 1 garlic clove
- Prepare Olive oil
- Provide 1 kg butternut cut into 2 cm cubes
- You need 1 chilli chopped
- Take 250 g chorizo
- Use 1/2 an onion finely diced
Instructions to make Tacos two ways with home made tortillas:
- 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.
- 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.
- 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.
- To prepare the courgette filling, fry the onions, courgette and sweetcorn until soft. Stir in the herbs and season.
- 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.
- Place a small ball of the tortilla dough in a press and fry slowly until cooked.
- Enjoy the tortilla with an ice cold beer. We made a simple quick red onion pickle for the chorizo filling
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