Vegetable Tacos with Homemade Tortillas

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Team: Rebellen Freunde

Host School: Leland and Gray UMHS

Age Group: High School

Ingredients

Homemade Flour Tortillas

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
⅓ cup vegetable oil
1 cup warm water

 

Chipotle Sauce

12 tablespoons butter, melted

1 1/3 cup sour cream

2 teaspoon ground chipotle peppers

4 tablespoons cilantro, chopped

4 tablespoons fresh lime juice

 

Taco Filling

1 red pepper, chopped

1 yellow pepper, chopped

2 medium zucchini, chopped

1 ½ cups corn

4 scallions, chopped

2 tablespoons olive oil

Salt and pepper to taste

2 cups black beans

1 lime, juiced

2 large tomatoes, diced

2 cups purple cabbage, finely sliced

2 avocadoes

Juice of half a lime

4 oz. each sharp cheddar cheese and Pepper Jack Cheese, grated

Fresh cilantro, chopped

 

 

Preparation Instructions

Tortillas

  • Combine flour, salt and baking powder in the bowl. Mix dry ingredients until well combined. Add oil and water  and Mix, stopping several times to scrape the sides of the bowl. When the mixture comes together and begins to form a ball, Knead until dough is smooth.
  • Transfer from mixing bowl to a well-floured work surface. Divide dough in 20  fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.
  • Place each dough piece in the tortilla press and flatten. Don’t stack uncooked tortillas on top of each other or they will get soggy. Place between pieces of parchment squares.
  • Heat a large pan over medium-high heat. When pan is very hot, place one dough circle into pan and allow to cook about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. If tortilla is browning too fast, reduced heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface.
  • Remove from pan with tongs and lay tortillas over aluminum-foil covered tube to cool and shape.
  • Wipe out the pan in between tortillas if flour is started to accumulate.

 

 

Chipotle Sauce

 

  • Whisk together the butter, sour cream, ground chipotle pepper, cilantro, and lime juice.

 

Guacamole

  • Mash two avocados and mix with the juice of half a lemon.

 

Taco Filling

  • Heat oil in pan. When hot, sauté peppers and zucchini until tender crisp.
  • Add corn, scallions, and black beans and heat through.
  • Assemble tacos by placing a spoonful of filling in each tortilla. Top with cabbage, tomatoes, and cheeses.
  • Top with a dollop of chipotle sauce, a dollop of guacamole, and sprinkle chopped cilanto over all.