I recently made my own tortillas for the first time and was amazed by how easy it was. This time around, I cut about 1/2 cup kale into small bits, steamed them, and added them to the dough. I’ve been thinking about getting a tortilla press because they never turn out as thin and symmetrical as I like, but I guess at least it’s obvious they’re homemade.
Tortillas: I like this recipe, but after making it the first time I doubled the salt. I also used olive oil instead of canola oil, and I thought they tasted even better.
Filling: I do a lot of variations on this easy and delicious taco filling. Dice onions and saute in olive oil until they’re nice and soft. Add finely diced potatoes and cover them with a layer of broth or water, adjusting salt accordingly. Keep doing this (it usually takes a few rounds) until they’re getting soft, then add any other veggies you might want. I like mushrooms, and this time I also added one chipotle pepper from a can, which I break up with my hand over the pan so I don’t lose all the juice. Don’t stir much–if you’re using mushrooms, let them release their juices and brown nicely, and a little color on the potatoes is nice too. Add chili powder, smoked paprika, and a drop of maple syrup or agave. I also like a touch of liquid smoke. Finally, add a quarter pack of soyrizo and two diced green onions.
“Crema”: This time, I drizzled my taco with roasted jalapeno cilantro lime “crema” I’d made recently for a Mexican pizza. For that, I started with Tofutti “Better Than Sour Cream and added a handful of cilantro, a roasted jalapeno, and lime and salt to taste. Then I blended them all together with my immersion blender.
I also added pickled onion, which is just diced onion in three parts vinegar mixed with one part water. Give it a few hours, and it adds a nice tangy bite to tacos.