Missing Taco Tuesdays with someone?
A lot of us may be striving with the self-quarantine in our home these days. Furthermore, due to the coronavirus outbreak, you already exhausted and cooked all the possible recipes in the cookbook. Since establishments and restaurants are closed, it seems that Taco Tuesdays are long gone.
If you want to revive this tradition, we don’t have any choice to use your materials at home. Don’t worry though, we will make your Taco Tuesday alive again with this recipe.
Make the tortilla bread.
For soft-shell taco lovers out there, this one is for you. All you need to do to make a soft-shell taco or tortillas are all-purpose flour (3 cups), hot water (1 cup), salt (2 teaspoons), and vegetable oil (1-2 teaspoons).
Get your mixing bowl and rolling pin for this procedure as well. If you don’t have any rolling pin, glass bottles will do. From the basics of baking, we must follow the right measurements of the ingredients to make this right.
Mix first the dry ingredients and wet ingredients separately to achieve consistency. In the bowl, mix the flour and salt. Then, pour slowly the hot water while mixing with your hand. Remember that the hot water should not too hot but not too warm, just enough for you to mix the dough with your hands. Repeat this until you reach the consistency or properly mixed the ingredients.
After that, make 12 equally-sized small balls out of the dough. Sprinkle some flour onto the mixture so that they will keep from sticking to each other and your workplace.
This time, the rolling pin (or the glass) bottle will do the job. You may also want to cover the rolling pin with some flour. Flatten the small balls to achieve the desired size of the tortilla.
Note: do you want a better method aside from the rolling pin? Use a pan or a skillet as an alternative tortilla press. This will save you some time to flatten the dough.
The next step is to heat the pan, but no oil this time. Heat the tortilla bread for about 2 to 3 minutes each side.
If you think of it, the homemade tortilla bread might be better than the store-bought tortilla. The store-bought tortilla bread is often dry and might be old. As to compare with the homemade, you can enjoy the freshness of the tortilla since you made it yourself.
Time to made those tacos!
This time, your imagination is your limit on how you will design your tacos according to your tastebuds!
If you are into classic Mexican tacos, prepare the following ingredients:
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 2 pounds ground beef
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper
For the meat, you need to prepare a skillet over medium-high heat add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it’s browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper, and crushed red pepper and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes.
For vegetarians who like to try this, we got you!
Vegetarians often prefer mushrooms and eggplants as substitutes to meat. But this time, it is different. For your vegetarian tacos, you will need roasted cauliflowers for this one.
Prepare the following ingredients:
- 1 medium cauliflower (about 2 pounds), cored and cut into medium to large florets
- 3 tablespoons extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 1 small yellow onion, roughly chopped
- 4 garlic cloves, roughly chopped
- 1 teaspoon ancho chile powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano, preferably Mexican
- 1/4 teaspoon allspice
- One 28-ounce can whole peeled tomatoes
Preheat the oven to 425° and place a rack in the lower position. Line a baking sheet with parchment paper.
In a large bowl, toss the cauliflower with 2 tablespoons of oil and season with salt and pepper. Spread the cauliflower out on the baking sheet and roast for about 20 minutes, until well-browned on the bottom. Stir and roast until tender, about 10 minutes longer.
Meanwhile, in a medium pot, heat the remaining 1 tablespoon of oil over medium heat. Add the yellow onion and garlic and cook, stirring occasionally, until the vegetables have softened, about 10 minutes. Add the chile powder, cumin, coriander, oregano, and allspice and cook, stirring, until fragrant, about 30 seconds. Scrape the onion and garlic into a food processor or blender. Add the tomatoes; puree then transfers the puree to the pot. Simmer until the sauce is slightly thickened and the flavors have melded about 20 minutes. When the sauce is ready, add the roasted cauliflower and stir to combine.
Make the tacos In a dry skillet, heat the tortillas one at a time, turning once, until fragrant and pliable, 30 seconds to 1 minute. Wrap the tortillas in a clean towel to keep warm. When all the tortillas are warm, spoon the filling into the tortillas and serve, passing white onion, cilantro leaves and cotija cheese (if using) at the table.
Amidst the self-quarantine that the government advised, we must follow them to maintain order and flatten the curve. We may have missed a lot of times that we might be doing today. We have no choice but to stay at home.
This might be hard for others to stay at home and deal with the available stocks at home. Always use your mind and power creativity. This is the only way to survive our modern cave amidst of crisis. Stay safe and enjoy your tacos!