HOCKEY IS BACK!!! I am so excited and you may be asking yourself: “What in the world does hockey have to do with a food blog or tacos?” Well chef made tacos or some sort of burrito bowl every Tuesday and when there was a home game he would make a taco bar for us that had to work ticketing game events. Me being the superstitious person I am then had to have some sort of taco or rice or something even if it was just eating broccoli and carrots while watching the game or on game days. The thing I love about American tacos is it’s perfect for vegans and vegetarians because it is simply lettuce and tomatoes and onions in a tortilla shell. For the purpose of a food blog I wanted to share a corn and flour tortilla recipe to take your american taco to the next level. As always let’s stop talking about it and get cooking!!
Ingredients:
- 2 cups Corn Mesa Flour
- 2 cups All Purpose flour
- Salt
- 3 table spoons Olive Oil
- Water
- Avocado
- Lettuce
- Tomato
- Onion
- Salsa Verde
Let’s Get Cookin’:
- Make the tortillas:
- For the corn tortilla whisk corn mesa flour and salt together then gradually add in 2 cups of hot water till dough forms. Once you have a good dough put in bowl and cover with dish towel to rest for at least 10 mins.
- You are going to do the same thing with your flour tortilla except adding in the olive oil in with the water and let rest.
- Once rest potion out the dough and press.
- You can use either a tortilla press or two heavy cutting boards to press out your tortillas into a circle.
- Cook in pan for 40 seconds per side
- Top your tortillas with your lettuce, onion, tomato and salsa. Serve. and Enjoy!
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Made From Avocados 