Sunday, October 13, 2013
Homemade Tortillas for Spicy Black Bean Tacos
For taco night, I usually put together store-bought tacos shells and add an instant rice/bean mixture. Well, tonight I made the real deal.
The spicy black bean salsa marinated for one hour while I made the flour tortillas.
I will show you how to make these delicious homemade tacos.
2 cups flour
1 teaspoon baking soda
1 teaspoon sea salt
2 tablespoons vegetable oil
1 cup or less of warm water
Spicy black bean salsa:
1/2 onion, chopped
1 tomatillo, chopped
1 tablespoon red pepper infused olive oil (you can use non-flavored olive oil)
1 can black beans (rinsed thoroughly)
1 can corn (drained and rinsed thoroughly)
1/4 cup cilantro
salt and pepper to taste
1/4 tsp. cumin
Chop the onion and tomatillo. Caramelize in a hot cast iron pan with olive oil.
Let the onions cool off in a large bowl.
Drain and rinse the black beans and corn.
Add to the cooled off onions.
Add the cilantro, salt, pepper, cumin, and juice of half a lime.
Mix, cover and place in the fridge for later.
Get out the ingredients for tortillas.
Sift in the flour, baking powder, and salt.
Stir in the vegetable oil, then with your hands, slowly kneed in the water until it forms a ball and sweeps up the flour from the sided of the bowl. I only used about 3/4 cup of warm water.
Form smaller balls about the size of an egg. You will get 8-10 smaller balls.
Place one ball of dough on a floured hard surface.
Roll out the dough. I use an old wine bottle since I don't have a rolling pin. It works great.
Put the flat piece of dough in a hot non-greased cast iron pan. Cook on each side for about 15-20 seconds.
Now you have delicious, homemade tortillas!
Get the spicy black bean salsa out of the fridge and make your tacos.
I sliced small sweet red, yellow, and orange peppers for garnish.