One of the tastiest things to make and perfectly gluten-free and suitable for vegans.
Traditional Mexican tortillas are made from Masa Harina which is finely ground corn flour with a distinctive taste. This flour is naturally gluten free. You can buy this from some supermarkets, health food shops or online but my favourite place is Otomi in Clifton Village where I usually also buy dried chillies, chipotle sauce, dark chocolate and sometimes even some terracotta tiles!
Stuff You’ll Need…To Make the Tortillas
250g Masa Harina
Good pinch of salt
330ml warm water
What to Do
Put the masa harina and salt in a large mixing bowl and add the warm water.
Mix together with your hands, shape into a ball and let stand for a few minutes.
Knead the dough for a minute and then and make into 12 small balls.
Traditionally tortillas are flattened in a tortilla press but you can improvise by placing one ball of dough at a time into a large sandwich bag and placing this under a heavy chopping board and pushing down really hard. I put the bag between a couple of heavy cookbooks and get the kids to stamp on them until the tortilla is flat!
Heat a dry frying pan.
Place a tortilla into the hot frying pan. When the edges begin to dry out, turn over and cook for 20 seconds and turn again. After 15 seconds remove tortilla and keep warm in a cloth.
Stuff You’ll Need… For the Guacamole
2 ripe avocados
1 clove of garlic, finely chopped
Juice of half a lime
Salt, pepper and chilli to taste
What to Do
Halve the avocados and remove the stones. Scoop out the flesh and place in a bowl. Mash the avocado with the garlic and lime using a potato masher or fork-kids love doing this. Taste and add salt, pepper and extra chilli to you taste.
The Filling: Taco Beans and Mushrooms
Stuff You’ll Need
1 teaspoon coriander seeds
1 teaspoon cumin seeds
12 small corn tortillas (3 each)
2 peppers, sliced, two different colours if possible
1 clove garlic
1 red chilli, chopped
100g oyster or button mushrooms
1 tin of black beans, kidney beans or borlotti beans, rinsed
1 tin of chopped tomatoes
A pinch of smoked paprika
Lime juice, salt, pepper and brown sugar to taste
Oil for frying-rapeseeds, sunflower or vegetable
What To Do:
Dry fry the coriander and cumin in a frying pan (with no oil) and then grind in a pestle and mortar.
Heat the frying pan and add a little oil.
Fry the red onion for 5 minutes until soft. Add the garlic, spices, chilli and peppers and carry on frying for 3 minutes-until the peppers are a little soft. Add the mushrooms and a pinch of salt and fry for another 5 minutes-keep on stirring often.
Add the tinned beans and tomatoes and cook for about 5 minutes.
Squeeze on a little lime juice, add salt and pepper and sugar to taste and stir in the chopped coriander.
When you are ready to serve place a little of the filling on each tortilla and fold the tortilla over to eat. If you aren’t vegan you can add sour cream or grated cheese.
You can serve these as separate filling, toppings and tortillas so that each person can make their own tacos-this is great if you are cooking for kids so you can have optional extra chilli. Place the heated tacos on the table with bowls of the taco filling, grated cheese, coriander, jalapeños and lettuce and everyone can make their own.
Award-winning Bristol Chef on a mission to get kids cooking
Jo Ingleby, a chef from Bristol who trained at Demuths in Bath, is helping a new generation learn to cook and supporting other schools to do the same. She works at Redcliffe Nursery and Children’s Centre and was recently named ‘Cook of the Year’ in the prestigious BBC Good Food and Farming Awards thanks to her work on the Food Project at the nursery with children aged two to four.
The project is designed around children’s strengths and capabilities in the kitchen, which go far beyond simply stirring a cake mixture, and aims to empower children to experiment with cooking new ingredients which they’ve often grown at nearby Windmill Hill City Farm.