Soft Tacos and Tortilla Chips!

For some time, I have been craving corn tortillas. The only problem? They don’t sell them here in SA! So, again, I went hunting for a recipe! They don’t sell masa harina flour here so I had to find a “mock” corn tortilla recipe. Along the way, I also found a recipe for tortilla chips (another thing that is very hard to find here!) We made some fresh guacamole from the avos in my backyard and some fresh salsa (from the tomatoes at the store!) A totally homemade meal! It was delicious!

“Corn” Tortillas

1 1/4 cups flour
3/4 cup cornmeal (or polenta as it’s called here)
1 tsp. salt
2 Tablespoons butter
1 cup boiling water

Combine flour, cornmeal, and salt. Cut in butter. Add water and mix well. Shape into 12 equal balls. On lightly floured surface, roll to 6 in. circles. (If you are making enchiladas, roll to 8 or 10 in. circles.) Fry on hot, lightly greased skillet for 20 seconds on each side.

Tortilla Chips
10-12 flour or corn tortillas
1/3 cup oil
3/4 tsp. chili powder
1/4 tsp. seasoned salt

Cut tortillas in small, triangle wedges. Place on ungreased baking sheet. Combine oil, chili powder, and salt. Brush top sides of wedges with oil mixture. Bake at 400F for 7-8 min. or till crisp.

We just mix avos, salt, and lemon juice to taste.

4 tomatoes, diced
1 can chopped tomatoes
6-8 chili peppers (or more if you like it hotter)
2 cups red onion
1 green pepper
3-4 garlic cloves, minced
2 Tablespoons vinegar
1/2 tsp. cumin
1/2 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped

Chop tomatoes, chili peppers, onion, and bell pepper into small pieces (or use electric chopper). Mix with remaining ingredients. Chill in fridge for at least 24 hours to absorb flavor. Serve with tortilla chips.

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