Fresh Tortillas (or Taco Shells)

Cutting down on packaging and dodging palm oil mean making these babies at home is a no-brainer. And once you taste the fresh ones – you’ll never buy pre-made again.

Servings

5+

 

Ready In:

1hr

 

Freezable:

Yes!

 

Good For:

Kitchen Staple

 

By: Nelle

So easy – and the pay off is huge. Better flavours, no packaging, no palm oil, no preservatives.  AND it’s a quick and easy one you can prep on the weekend and use throughout the week.

 

 

Ingredients

Step by Step Instructions

Step 1

Combine corn flour & water. Knead until dough becomes smooth. 

Step 2

Rest – you can wrap in a teatowel and rest the dough for at least 1hour. Or if you’re prepping your dough days ahead pop it in the fridge to rest until yoiu need it.

Step 3

Pinch into 2cm balls. 

Step 4

Use a plate or press to press each ball into a tortilla shape – or roll using a rolling pin or wine bottle.

Step 5

Fry tortillas one at at time in a hot fry pan without oil or fat. Turn the tortillas as they “puff” and form some toasty brown spots on each side.

Note

To make these tortillas into tacos – simply hang them over an oven rack and bake at 180 until golden. OR you culd cut the tortillas into wedges and bake on a tray to make tortilla chips.

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