We’re big into Mexican flavours in this house. Burrito night at our favourite Taqueria is at least once a week, and at home, burrito bowls, mini-burritos and tacos make a regular appearance. There’s something magical about the bringing together of corn, lime, tomatoes, avocado, beans and chilli. It’s fresh and tasty and always satisfying.
Here I’ve included a little recipe for corn-free and gluten-free taco tortillas (adapted from Elenore’s recipe over at Earthsprout). They’re definitely not traditional or authentic in any sense, but I think they’re a nice little change. Also – unlike the gluten-free tortillas you can get from the supermarket, they’re not full of numbers (because numbers are crap). These tortillas are best served straight away, but the next day they also work up nicely into a quesadilla.
The accompaniments are also crucial – lime-y tomato salsa, and a raw garlic sauce that is just so delicious. It uses cashews as the base, so the sauce is creamy and smooth. It’s also great over soups, in sandwiches, on top of salads, or as a dip.
One of my favourite aspects of this sort of meal is that you really can put almost anything in a tortilla – it really depends on what you’ve got on hand – some of my favourites are: fresh (raw) corn, salad mix, avocado, massaged kale, black beans, coriander leaves, sliced spring onions. Basically whatever is good.
Adam and I enjoyed this taco feast last Friday for Valentine’s day, and the next day, the leftovers were just as good. Happy taco-making, friends!
makes about 15 taco-sized tortillas
adapted from Earthsprout
- these are best served straightaway, however the next day they’re excellent warmed and then used to make quesadillas
- 1/2 c buckwheat flour
- 1 c millet flour
- 1 c brown rice flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2.5 c water
- 4 tbsp olive oil + more for frying
In a large bowl, combine flours, salt + baking powder. Create a well in the centre, and pour in the water and oil. Whisk to combine. All to sit for 10 minutes – by this time, the batter should have a thick, but flowing consistency.
Heat a frying pan over high heat. Lightly brush with oil. Using a 1/4 cup measuring cup, pour 1/4 cup of batter into the pan, tilting it to spread the batter around. Cook for 1 minute or so, until bubbles have formed and the surface is no longer shiny. Using a spatula, flip and cook for another minute.
Remove the tortilla from the pan and wrap in a tea towel – this step is crucial as it traps the steam and softens the tortilla, making it possible to use it for tacos.
Repeat with remaining batter, making sure to lightly re-oil the pan for each tortilla. If not eating immediately, wrap in your tea towel and store in an airtight container in the fridge until needed. The tortillas can be reheated by covering in a damp tea towel and gently heating in an oven until hot.
simple tomato salsa
makes ~ 1 cup
- 125 g cherry tomatoes, diced small
- 1/8 large, or 1/4 small red onion, diced small
- pinch of salt
- juice of 1/4 lime
Combine all ingredients in a small bowl and allow the flavours to mingle for 30 minutes before serving. The salsa will keep in the fridge for 2 days or so.
raw garlic sauce
makes ~ 3/4 cup
- 1/2 cup raw cashews, soaked for 4 hours or overnight, then drained
- 1 fat, or 2 small, garlic cloves
- pinch of salt
- 1 tbsp olive oil
- juice of 1/2 lemon
Combine all ingredients in a blender (the higher the speed, the better). Blend on high until the sauce is thick and silky smooth – this make take some time, and will require you to scrape down the sides of the blender every so often. It may be necessary to add 1-2 tbsp water to thin, if desired – but take care to only add 1 tbsp at a time. The sauce should be pourable but not watery. Pour into a glass jar and store in the fridge until required, where it will keep for 3-4 days.
taco fiesta filling ideas
- mixed salad leaves
- fresh, raw corn corns
- fresh coriander leaves
- sliced avocado
- hot sauce (naturally)
- lime wedges
- black beans
- sliced spring onions