I love to bake, but I don’t do it on a daily basis. In fact, I typically only bake one or two times a week, and sometimes a whole week goes by without any baking. However, I make dinner pretty much every night with lots of help from Mom. Gotta give Mom some credit! Okay, a lot of credit.
Dinner sometimes gets a bit monotonous. Okay, if you twist my arm, I’ll eat Alaskan salmon everyday, but a girl needs a little variety in her life! I do try to eat a different meal each night of the week but those meals tend to be in a pretty frequent rotation.
The same was true when I was a kid. We ate a lot of the same meals, but, funny enough, the meals that were in heavy rotation then are almost never a part of the meal plan now.
Tacos were one of my favorite childhood dinners. Tacos for Christmas, tacos for birthdays, tacos for weekends, tacos for leftovers. It was all about the tacos. I’ll be the first to say I loved those tacos, but they were seasoned with pre-packaged mix, placed on top of store bought shells, and heaped with cheese and sour cream.
It was time for an upgrade! I’ve had trouble getting tacos off my mind lately, but I wanted to take them to a whole new level. It all started with some Kobe ground beef with hand blended spices. The homemade corn tortillas are the real star here. I was afraid they wouldn’t turn out and put off making them for awhile, but they were shockingly easy to make and crazy good. They are soft and pliable, yet sturdy, and full of flavor.
A little onion, avocado, cilantro, and parsley topped the tacos and made for one of the most amazing dinners ever. My taste buds were dancing with joy! I’ve been craving these tacos ever since. They were reminiscent of those childhood tacos, but even better – just what food should be.
2 cups masa harina (I used Bob’s Red Mill)
1 ¼ cups hot water, more if necessary
½ teaspoon kosher salt
In a large bowl, place the masa and salt. Stir together and then slowly stir in the water until a dough is formed. The dough should come together and feel like Play-Doh, not dry and crumbly or sticky. If it is too dry, slowly add more water. If it is too wet, slowly add more masa.
Once the dough is the right consistency, form it into a ball and cover the bowl with a towel or parchment paper. Allow to rest for 30 minutes – 2 hours at room temperature.
Once the dough had rested, cut it into 16 roughly equal pieces. Roll each piece into a ball and press it between two pieces of parchment paper with your hands. Try to press it into an evenly thin, round shell, about 1/8 inch thick. Stack pressed tortillas on a plate with parchment between them.
Preheat a cast-iron or non-stick skillet over medium-high heat. Depending on the size of the skillet, place 1 or 2 tortillas in the skillet and cook about 1 minute. Flip the tortillas and cook about 1 minute more until both sides are lightly charred.
Wrap the cooked tortillas in a towel or parchment paper and continue cooking until all are finished. Tortillas may be stored in an airtight container in the refrigerator for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw wrapped in the refrigerator.
Recipe adapted from Edible Perspective
Additional time is required for the dough to rest
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon ground coriander
¼ teaspoon red pepper flakes
½ teaspoon freshly ground black pepper
In a small bowl stir together spices. Use immediately to season ground beef, fish, steak, or chicken to make tacos.