One thing I miss now that I am gluten-free is having a good tortilla with my tacos. Flour tortillas just seemed superior to me in texture and flavor to the store bought corn tortillas. I did find one brand of corn tortillas that were ok but I still wasn’t loving them.
I was telling a few friends about this and one couple, who are great cooks, told me that they LOVE corn tortillas! Really? I didn’t believe it… But, their qualification was that the tortillas had to be homemade. That seemed like a daunting task to make my own tortillas. They insisted that they were simple to make so I finally deicded it was time to give it a shot and see if they really were better.
Were they better??? YOU BET!!! They were so easy to make, taking very little time at all! And, they tasted far better than any corn tortillas I have ever gotten in a store. I am sold! I will be making my own corn tortillas from now on.
Now, the trick will be to make a bigger batch and try freezing them… hmmm…. another addition to this recipe for another time! 🙂
By the way, we decided to a vegetarian filling for the tacos inspired by a recipe I saw on Cookie + Kate (a vegan blog that has wonderful recipes). Definitely check it out!
Black Bean Tacos with Homemade Corn Tortillas
1 can black beans, drained and rinsed
1 can diced tomatoes with green chilies
1 cup corn
1 tsp. cumin
roasted red pepper sauce (see recipe below)
shredded pepper jack cheese
2 c. masa harina
1/2 tsp. sea salt
To make tortillas, combine 1/2 tsp. sea salt with 2 c. masa harina (corn flour). Add 1 1/2-2 c. hot water slowly until dough is firm and springs back to the touch; not dry or sticky.
Allow dough to sit for 1 hour covered. Divide dough into 12 balls. Put one ball between two layers of wax paper and roll out to approximately a 6″ circle. Continue to do so for all dough.
Heat a skillet to medium heat. Place one tortilla on and cook for about 1 minute or until just appearing to be cooked on edges. Flip and cook another 30 seconds. Remove to a plate with a paper towl on it to absorb moisture. Repeat with remaining 11 tortillas. Set aside.
In a medium skillet, combine beans, tomatoes, corn, cumin, and salt/pepper to taste. Heat over medium high heat until simmering. Continue simmering for 10-15 minutes or until hot through and mixture thickens slightly.
Serve scoop of bean mixture with some cheese and red pepper sauce in a tortilla. Optional – top with guacamole.
Roasted Red Pepper Sauce
12 oz. jar roasted red peppers, drained
1/4 c. water
1 small yellow onion, chopped
2 cloves garlic, minced
1 Tbsp. olive oil
1 tsp. sugar
Combine all ingredients in a food processor. (I used our magic bullet.) Blend until a smooth texture. Pour ingredients into a small sauce pan. Cooking at medium heat, bring to a simmer. Reduce heat and continue simmering 15 minutes or until slightly thickened and the flavor of the onion mellows a bit. Serve warm over taco ingredients.
*This recipe was originally for enchiladas so this would make a great alternative to store-bought enchilada sauce.
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