When all else fails, nothing cheers up a Tuesday like tacos. Tonight I taught Steve how to make the taco meat and rice, while I worked on my tortilla making skills! Steve is a super quick learner and is always willing to help, which is much appreciated especially after long days of teaching.
I started by making the tortillas. I decided today that I am never buying flour tortillas again. They have about 20 ingredients, these have five. Store-bought ones are chewy and gluey, these ones melt in your mouth. They are super simple and if you have an extra 20 minutes to make dinner, they are totally worth it. Plus, this batch makes a crazy amount of them! So you can always toss them in the fridge or freezer for meals later. They’re the bomb, you should try them.
Oh yeah baby, soft and chewy. Light and fluffy. They are good.
It all starts with five simple ingredients…flour, baking soda, salt, vegetable oil, and warm water. It’s that simple, I bet you have all of these things in your house right now. They probably cost less than a dollar to make. MMMMM…here we go.
Start by measuring out the flour into a nice sized bowl.
About 3-4 cups will do it. Then add the baking soda and salt and combine them all together.
Then add the oil and stir it up until it forms some soft crumb looking things.
Add the warm water, knead it and stir it around until it looks somewhat like this…
You can let the dough rest now, but I didn’t have time tonight, we were hungry! It didn’t seem to matter much because they still turned out pretty darn good. Start pinching off some golf ball sized chunks and roll them around till they are nice and smooth.
Place them on a sheet pan. I love these nice big aluminum ones. I use them for everything and they were super cheap at Target!
You can let them rest again now, covered with a towel, or you can start rolling them!
After you smoosh them out with your hands a bit, start using the rolling pin.
You want them nice and thin, too thin doesn’t really apply here. They are going to puff up when you cook them, so the thinner the better. Make them somewhat of a round shape, but it doesn’t really matter. Tortillas weren’t meant for beauty pageants, they just need to be the delicious vessels that take us to taco heaven.
Heat up a pan on the stove to about medium heat, too high and they will burn before they are cooked on the inside.
Slap that tilla down and watch it start to bubble.
and bubble, ok it’s time to flip.
Mm this one’s a little on the toasty side. My momma would love it. She would probably prefer it even more burnt. After years of her momma burning batches of toast every morning, she just kinda got used to it and now she loves it. And I love her and her toast burning momma.
Ok, now start stacking them up on a plate. You can keep them from getting dried out by covering them with a cloth.
Now it’s time for the taco fillings and sides. I had the rice cooking the whole time. I use my Zojirushi. It is the bomb dot com. I never thought I would use a rice cooker, but this makes the most amazing rice, cooked perfectly every time. You can add in all of your seasonings before you turn it on to have beautiful tasty rice dishes. I just threw in all the spices, some oil and a little chicken base and pressed “Cooking” Zojirushi started singing to let me know it’s glorious process had begun.
Before and Afterrrrrr
Perfectly fluffy grains of rice!
Now it came for Steve’s job! He started chopping onions, although I probably should have done this for him…he was tearing up pretty bad 🙁
When he was done chopping he threw them in the dutch oven with some grapeseed oil and let them get nice and soft.
Then he added the ground beef. I was making a double batch tonight (but the recipe below is for a single)
This man knows how to cook meat!
I started assembling the spices…
You need a lot of chili powder, it’s good.
Then he tossed that in with the beef and a little tomato puree!
This is my favorite puree, I love that it comes in a carton instead of a can!
MMMM…starting to come together!
I set up a little buffet with some lettuce and of course, sour cream and bada bing, taco tuesday in full swing.
Here they are!
They didn’t last long!
Here’s the printout of the recipe!! Enjoy making one or all of the parts!
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup vegetable oil
- 1 cup warm water
- Measure the flour, baking powder, and salt into a large bowl or in a KitchenAid stand mixer. Combine thoroughly.
- Add the oil and whisk together until large soft crumbs form.
- Whisk in the warm water, then get your hands in there to knead and combine all of the ingredients.
- Let rest if you like or just begin pinching off golf-ball sized chunks.
- Roll the chunks into soft balls and place on a baking sheet.
- After making all of the balls, take one at a time and press it out on the sheet with your hands. Roll out the ball with the rolling pin into somewhat of a round shape. Make sure it is very thin!
- Place tortilla in a pan heated to medium. Cook about 30 seconds per side. Remove and cover with a towel. Keep stacking them as you go! Store them in a plastic baggie in the fridge or freezer!
- 1 small onion
- 1 Tablespoon oil
- 1 lb. ground beef
- 1 package Sazon seasoning
- 1 scant Tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/8 teaspoon cayenne powder
- 1 teaspoon paprika
- 1 teaspoon agave syrup
- 1 teaspoon Worcestershire Sauce
- 1/4 cup tomato puree
- Chop the onions into a small dice.
- Heat oil in a large heavy bottomed pan.
- Add the onions and saute until soft.
- Add the ground beef and cook thoroughly.
- Add all of the remaining ingredients. Cook on low for another 10 minutes to let the flavors combine.
- Enjoy on your favorite tortillas or on chips or on pretty much anything.
- 2 cups medium grain white rice
- 4 cups water
- 1 package Sazon seasoning
- 1 teaspoon chicken bouillon
- 1 teaspoon salt
- Combine all ingredients in a sauce pan.
- Cook to a boil. Then cover and reduce to a simmer. Cook for 20 minutes until the grains are fluffy.