Easiest Way to Make Super Quick Homemade Tacos two ways with home made tortillas

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The ingredients needed to make Tacos two ways with home made tortillas:

1. Get Corn tortillas
2. Make ready 450 g masa harina (corn flour)
3. Prepare Pinch salt
4. Take 2 tablespoons olive oil
5. Make ready 600 ml hand hot water
6. Make ready Courgette & corn filling
7. Get Olive oil
8. Take Half a finely chopped onion
9. Make ready 1 clove garlic
10. Make ready 1 green chilli finely chopped
11. Get 700 g courgettes cut into small dice
12. Take Corn kernels cut from the cob
13. Make ready Chopped mint
14. Get Juice of half a lime
15. Take Baked feta
16. Take 500 g feta
17. Prepare 2 garlic cloves
18. Take Fresh tyme
19. Prepare 1/2 teaspoon dried oregano
20. Get Juice of half a lime
21. Prepare 2 teaspoons chilli flakes
22. Take Olive oil
23. Prepare Chorizo and squash
24. Prepare 1 garlic clove
25. Make ready Olive oil
26. Take 1 kg butternut cut into 2 cm cubes
27. Make ready 1 chilli chopped
28. Make ready 250 g chorizo
29. Make ready 1/2 an onion finely diced

We make tacos with fresh, homemade tortillas constantly. They're a taco night game-changer, and so so so easy. You can make the dough in a heartbeat using masa harina, which is available tons of places. Once the dough is made (seriously, two minutes tops) you can keep it refrigerated for days.

Steps to make Tacos two ways with home made tortillas:

1. Place the butternut, garlic, olive oil, chopped chilli in a preheated oven at 200c to roast for 20-30 minutes until brown and soft. Meanwhile dice the chorizo and onion to be fried later.
2. To prepare the baked feta, place the draped feta blocks in an oven proof dish, cover with the garlic, chilli, herbs, lime juice and oil. Place in the oven to bake for 10-15 minutes until soft.
3. Next prepare the tortillas, in a bowl add the masa harina flour, salt, oil and half of the hot water. Set aside for 10 minutes. Following the 10 minutes slowly add the remaking water while kneading for 5 minutes. Cover with a damp towel and set aside to rest.
4. To prepare the courgette filling, fry the onions, courgette and sweetcorn until soft. Stir in the herbs and season.
5. For the squash filling, removed the squash and begging to fry the chorizo and onions, once the chorizo has released some of the oils add in the butternut.
6. Place a small ball of the tortilla dough in a press and fry slowly until cooked.
7. Enjoy the tortilla with an ice cold beer. We made a simple quick red onion pickle for the chorizo filling

You can make the dough in a heartbeat using masa harina, which is available tons of places. Once the dough is made (seriously, two minutes tops) you can keep it refrigerated for days. When it comes to homemade tacos, Alex Stupak and Jordana Rothman say anything goes. There's just one major way these two think we get it wrong: We're not actually making the tortillas. Most home cooks won't be grinding their own masa (traditional corn flour) from corn.

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