Like every California, I could subsist on tacos. Especially if there is avocado involved.
Now, I have had really good tacos… taco trucks, mom & pop shops, a few homemade. And I make good tacos. However, I had not made my own tortillas. Until now. I made my own tortillas because you should cook everything once, right? Well, now I pretty much have to make tortillas because they are so superior to anything store bought I just can’t eat the sad imitations.
3 c white flour
1 c water
1/3 c vegetable oil
1 t baking powder
1 t salt
Place all the dry ingredients in a bowl of a stand mixer. Turn on the dough hook and run for about a minute to mix everything. Slowly add in the water and oil until a ball forms.
Let the dough rest for 15 minutes.
Pull off golf ball size pieces and either use a tortilla press or roll out the dough.
Place in a hot pan (no oil or butter) and wait until bubbles form. Flip the dough and finish cooking on the other side. About 1 minute per side is needed to cook.
I am a simple girl when it comes to my tacos. You can put about any meat you want in them. I grew up on the ground beef classic. Here is my take.
1 lb lean (15% or less fat) ground beef
1/2 red onion, diced
1 chipolte in adobo, diced
2 tsp salt
1 T oregano, dried
2 t ground cumin
Add about 1 T oil to a skillet and heat. Place beef in the skillet and break apart as you saute it. After about 7 minutes, add the chipolte, oregano, cumin and salt. When the meat is cooked through, taste and adjust salt.
2 ripe tomatoes, seeded and chopped
1 avocado, peeled and slice
1 red or orange bell pepper, cored, seeded and sliced thinly
1/2 red onion, sliced thinly
2 jalapenos, seeded and sliced into rings