Taco Tuesday with homemade tortillas

Yep, we sure did. Oh, Taco Tuesday. When did you even become a thing? Not that I’m arguing, because let’s be honest- what’s better than finishing work on a mundane Tuesday knowing that you get to come home to TACOS.

Needless to say, there doesn’t need to be a designated day for me to eat tacos. They’ve always been a favorite food even from my early childhood. My mom would buy the Old El Paso taco kit, brown the meat with the included seasoning packet, bake off the hard taco shells and microwave the soft tortillas in a damp paper towel. After the table was set with various bowls of chopped fixings, it was a free for all. I think the assembling part was why I loved it so much. I remember making my own double-decker taco and thinking what a genius thing that was to do. I mean- It was genius.

Those tacos are absolutely perfect in their own right- but if you want to skip the kit and pump up the “mmm” factor, I suggest following the two recipes below:


HOMEMADE TACO SEASONING:

  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 2 tsp salt
    1 tsp pepper
  • 2 tbsp adobo (optional)

Once you brown and drain your meat (or any “meat” choice of your choosing- minced cauliflower, ground turkey or chicken, soy curls, etc) simply add the dry seasoning until evenly distributed and then the adobo.

Many pre-made seasonings are packed with salt and some type of thickener, like corn starch, yada yada, we know this. This version eliminates the additives and gives the cook more control of the flavor. Which we love, right?


HOMEMADE CORN TORTILLAS:

  • 2 cups masa/corn flour
  • 1 cup water, room temp
  • Pinch of salt

In a large bowl, work the water into the corn flour until a substation dough forms. Roll out small balls and flatten with a tortilla press if you’re fancy, or between plates coated in plastic wrap if you’re me.

On a hot, well-oiled (preferably vegetable) cast iron pan, cook the tortillas until they puff ever so slightly, flipping once. They’re done once they turn slightly golden with charred edges.

These two recipes couldn’t be easier if you tried and will really bring your taco game from standard yum to omg-how-have-I-lived-without-you-until-now?

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