Tacos two ways with home made tortillas. Hello beautiful being, Tacos are just so much fun to make and even more fun to eat! They are so versatile and I usually don't feel too heavy after eating. We make tacos with fresh, homemade tortillas constantly.

Once the dough is made (seriously, two minutes tops) you can keep it refrigerated for days. Tacos are usually made with tortillas. The tortilla is a mix of corn, salt and sometimes other components clumped together with water, pressed into a flat layer that gets cooked and creates something similar to a pita bread, but thinner. You can have Tacos two ways with home made tortillas using 29 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Tacos two ways with home made tortillas

It's of Corn tortillas.
Prepare 450 g of masa harina (corn flour).
You need Pinch of salt.
It's 2 tablespoons of olive oil.
You need 600 ml of hand hot water.
It's of Courgette & corn filling.
You need of Olive oil.
It's Half of a finely chopped onion.
Prepare 1 clove of garlic.
It's 1 of green chilli finely chopped.
You need 700 g of courgettes cut into small dice.
Prepare of Corn kernels cut from the cob.
You need of Chopped mint.
You need of Juice of half a lime.
Prepare of Baked feta.
You need 500 g of feta.
It's 2 of garlic cloves.
It's of Fresh tyme.
You need 1/2 teaspoon of dried oregano.
Prepare of Juice of half a lime.
You need 2 teaspoons of chilli flakes.
It's of Olive oil.
It's of Chorizo and squash.
Prepare 1 of garlic clove.
It's of Olive oil.
Prepare 1 kg of butternut cut into 2 cm cubes.
Prepare 1 of chilli chopped.
You need 250 g of chorizo.
It's 1/2 of an onion finely diced.

Now to make the tacos simply put the stuffing and roll the tortilla tightly. 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.

Tacos two ways with home made tortillas step by step

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.

Also, what is the "right" way to eat a double-tortilla taco? I generally split the filling between the two tortillas, but I have no idea whether I'm just making a "Lots of Mexico City street vendors serve their tacos on two tortillas, or they'll ask if clients want one or two, in case they're watching their waistlines. Making homemade tortillas with masa harina (a form of corn flour) makes a huge difference in the quality of your tacos. I didn't decide to abandon civilization, drastically change my career path, or have a kid—I made homemade tortillas. I remember making flour tortillas and how much work they were and I honestly didn't like how they turned out.