Finding good quality, organic, non GMO corn tortillas can be a challenge. Once you have organic masa (corn flour) and a tortilla press you will never go back to buying commercially made corn tortillas! I buy my masa from Organic Matters (www.omfoods.com) out of Nelson B.C. Even if you don’t have a tortilla press, you can roll out the dough between two pieces of plastic wrap. To make them even more nutritious I often ferment them for 24 hours with the addition of a little kombucha, kefir or lacto-fermented sauerkraut juice. I have even made them with the addition of a few tbsps. of antioxidant rich Purple Corn Flour extract which gives the tortillas a lovely purple hue! Now you can try either my Taco recipes with Chili Lime Roasted Squash, Guajillo Chili Cashew Cream and Quick Pickled Onions, or Tempeh Tacos with Pineapple Kim chi and Cilantro Lime Cashew Cream!
Ingredients:
makes about 16, 6 in. corn tortillas
- 2 cups of masa
- 1/4 tsp. sea salt
- 2 Tbsp. purple corn flour extract (Optional)
- 11/3 cups of water
- 2 Tbsp. of culture (either kombucha, kefir, sauerkraut juice or even a probiotic capsule)
Mix the masa and sea salt together in a medium sized bowl. Add the water and culture. Mix well with your hands to incorporate all of the liquid into the flour. The consistency should be much like play dough! Cover loosely with a tea towel and and allow to sit at room temperature for 24 hours. As it ferments it will develop a very slight sour odour. Roll the dough with your hands into balls about 11/2 times the size of a golf ball. Lay a piece of parchment paper over the bottom of your tortilla press. Place the ball of masa dough over top. Lay another piece of parchment paper on top and then press firmly. Very carefully peel the tortilla off of the parchment and repeat using the same parchment paper until all of your tortillas are pressed.
Heat a griddle or fry pan over medium heat. No need to oil the surface. Carefully transfer the tortillas to the warmed griddle. Cook for about 1 min. on each side, stacking them on a plate as you go. If you are not using them all right away, store them wrapped in the refrigerator and then warm them on a griddle to soften before using.
Tacos with Chili Lime Roasted Squash, Guajillo Cashew Cream and quick pickled onion
Tacos with Pineapple Kim Chi, Tempeh and Cilantro Lime Cashew Cream