Veggie Tacos

IMG_3362I am back! Sorry it took so long but you know…finals and stuff. But now I finally got time for some cooking and we are continuing with the Mexican theme. It´s time for Tacos! I love Tacos and they are even better if you make everything yourself. What I like so much about them is that it´s really fun to prepare them with friends or family. Just get your favourite people together, get everybody busy in the kitchen and in the end everybody is full and happy. And because you can prepare them however you like, there is enough freedom of choice for everyone. It´s a win-win-situation. (Especially when your visitors will help you clean up the mess later).

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Since I am living meatless, I made a vegetarion version. My tacos are filled with guacamole, pico de gallo, corn and mozzarella. But you can add whatever you like, be it meat, fish, tofu or any other ingredient. If you stick with this tortilla recipe and include some traditional Mexican basics, there is really nothing that can go wrong with your tacos. Add the ingredients you like and feel free to experiment and try different things.

Obviously the tortillas are the most important thing. So let´s start with them, shall we?

Makes about 20 tortillas:

450 g flour or cornflour

1 pinch of salt

2 tablespoons of olive oil

600 ml warm water

1) Mix flour, salt and olive oil in a bowl. Add 300 ml of water and let rest for 10 minutes. Then, start mixing everything while adding the rest of the water. The dough should be firm. If it´s to sticky, add more flour.

2) Take off small portions and roll them out, forming little tortillas. They should not be too thick, nor too thin.

3) Cook the tortillas in a pan without oil until they are light brown. Continue the same way with the rest of the dough and keep the finished ones in between a kitchen towel. You can keep them warm in the oven at 80° C.

IMG_3338Guacamole:

2 ripe avocados

1/2 onion

If you like, garlic, tomatoes or cream cheese

Salt and pepper

Cilantro

Lime- or lemonjuice

1) Cut the avocados in half and peel them. Scrunch them until you have a puree. Mix with lemonjuice so it doesn´t turn brown. Add chopped onions, cilantro, salt and pepper. If you like, you can add a little bit of chopped garlic, tomatoes or a spoonful of cream cheese.

IMG_3332Pico de gallo:

5 tomatoes

1 onion

Optional: jalapeño pepper

Cilantro

Limejuice

Salt and pepper

1) Chop tomatoes, onion and jalapeño pepper. Mix with lemon juice and season with salt and pepper.

IMG_3341Prepare the tortillas, fill with guacamole, pico de gallo and other ingredients you like and enjoy. As you might have noticed, there is a lot of cilantro included in these recipes. If you don´t like cilantro, just use parsley instead.

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2 comments

  1. Super lecker, liebe Ineke!
    Du hast unseren Abend dank deines Rezepts mal wieder perfekt gemacht!
    Machst Du das Geschirrhandtuch, das Du mit den Tortillas in den Ofen legst ein bisschen nass, oder wie verhinderst Du, dass die Tortillas nicht zu sehr austrocknen? Schnell essen wäre eine Alternative 😉
    In Mexiko bekommt man die ja immer in so einer Art Plastikschüssel mit Deckel und da drin bleiben sie auch immer schön warm und frisch….
    Satte Grüße für Dich <3 Sabeth

    1. Ach liebe Sabeth, freut mich total, dass es euch geschmeckt hat. 🙂 Bei mir hat das mit dem Handtuch so eigentlich ganz gut geklappt, aber du bist ja was mexikanisches Essen angehst direkt an der Quelle, von daher würde ich wahrscheinlich eher der vertrauen. 😉 Allerliebste Grüße!

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