Make the day before store wrapped tightly on counter top for tomorrow’s dinner. Or buy 1 package of corn tortillas from the grocery store.
1 1/4 cups Masa flour plus 3 T. Beetroot powder
1 tsp. Himalayan pink salt
In large bowl mix all dry ingredients.
Add 1 cup hot filtered water to the mixture and combine until dough like consistency forms.
Roll into 16 small balls keeping them covered with damp paper towel so they don’t dry out.
Set up your tortilla press (cut a ziplock bag down the sides the use in the press for easy peel off and clean up.)
On stove preheat your iron skillet. Add just a little high heat oil to coat the bottom of skillet.
Depending on the size of your skillet you may be able to fit more than one tortilla. Using your tortilla maker press one at a time individual balls flat peel them from the plastic bag place them in your iron skillet- you’ll hear a sizzling sound, flip with a spatula after about one minute each side.
Lay tortillas flat on a rack for cooling. Once cooled you may package them with parchment paper in between each tortilla and wrapped tightly with reusable plastic wrap or regular plastic wrap. Use them the next day for fast dinner or that same night no need to package them.
Easy weeknight tacos (filling)
Cube butternut squash
Toss with cinnamon, *California granulated garlic, salt and pepper bake on lined sheet tray with parchment paper at 425° for 15 to 20 minutes.
Black bean Pico De Gallo
Organic Black beans 1 can rinsed and strained
Green onions 3 chopped using the greens too
Tomato 1/2 beef steak remove all seeds and guts chop just the flesh
Cilantro 1/4 bunch chopped
1 whole fresh lime juiced and salt tt.
Mix everything in medium bowl and your done!
Feta and your favorite hot sauce to garnish.
Mexican Food is why I Liv to Eat~