INGREDIENTS  (makes about 15 tortillas, each about 15cm diameter)

- 400g fine maize flour = masa harina* (or wheat flour or a mix)

- 1/2 teaspoon salt

-1 tsp olive oil

- 250-300 ml warm water (amount needed depends on the flour used)

*Sold in Swiss online shop: https://www.elsol.ch/product/maismehl-weiss-maseca-2/

 INSTRUCTIONS

1.Combine flour and salt in the bowl of a stand mixer. Using the dough hook, mix dry ingredients until well combined or mix with a spatula by hand.

2.Add oil and water with mixer running at a medium speed. Continue to mix for 1 minute or until dough is smooth and soft.

3.Transfer dough to a lightly floured work surface. Divide into 15 equal portions. Turn each piece to coat with flour. Form each piece into a ball and flatten with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel and allow to rest for at least 15 minutes (or as much as 2 hours) before proceeding.

4.After the rest period, heat a large non stick pan over medium heat. Roll each dough piece into a rough circle, about 1mm thick (thick tortillas will not be soft); keep work surface and rolling pin lightly floured. You can also roll the dough between two sheets of parchment paper.

5.When the pan is hot, place one dough circle into the pan and allow to cook about 1 minute or until the bottom surface has a few pale brown spots and the uncooked surface is bubbly. If browning too fast, reduce the heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on the underside of tortillas, increase the heat a bit. Flip to other side and cook for 15-20 seconds. The tortillas should be nice and soft but have a few small brown spots on the surface.

6.Remove from pan with tongs and keep warm in the oven (covered so they don't dry out or allow to cool for later use

7.Store in an airtight container in the fridge for up to 1 week. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in the freezer.

TIPS:

1.The recipe calls for using a stand mixer, but you can also make them by hand. Just mix up the dough in a medium size bowl with a wooden spoon or sturdy spatula. Then turn the dough out onto a lightly floured work surface.  Knead the dough until it’s nice and smooth (about 2 to 3 minutes) and then proceed as directed in step 3 below.

2.If you try rolling out these tortillas and the dough keeps shrinking back, let it rest for another 15-30 minutes. The gluten just hasn’t had enough time to relax.

3.If your tortillas feel stiff after cooking, you’ve cooked them too long or the heat was too high. Cook them only long enough to get some nice bubbles on the surface and a few light brown spots on the underside. Then flip them for another 15-20 seconds.

4.To make Tacos: simply drape each corn tortilla over two bars of a horizontal oven shelf, so that the tortilla's two opposing sides hang down evenly facing each other. Bake the tortillas (180°C for about 8-10 mins). Remove from the oven shelf and admire your beautiful taco shells.

FILLING:

Use whatever you feel like. We had a very simple filling this time:

- Bean puree: Drain the liquid of a can of beans (black or white) add the juice of 1/2 -1 lime, 1/4 tsp ground cumin,  salt and pepper and puree with a hand held mixer so that most of the beans are broken up but pieces are still visible.

- Grated hard cheese

- Avocado, tomato, cucumber, lettuce -salsa: all veg cut in 1/2cm cubes, seasoned with some white wine vinegar, drop of olive oil and salt and pepper. Add some fresh red chili in slices for some heat; optional add some finely cut coriander

- Yogurt or sour cream and a dollop of Connie's Kitchen Jalapeño Ketchup

- Optional add On’s: left over fried chicken, fish or tofu

 ENJOY!

P.S. This is a fun and a great recipe to do with your kids. I also recommend to make a big batch of these homemade beauties, so you can freeze them and make the floury mess in the kitchen really worth it :-). And next time when we feel like having a Mexican Fiesta we simply defrost and party!