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.
Step by Step Instructions
Combine corn flour & water. Knead until dough becomes smooth.
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.
Pinch into 2cm balls.
Use a plate or press to press each ball into a tortilla shape – or roll using a rolling pin or wine bottle.
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.
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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