A couple of years ago we went to a local Mexican Restaurant for dinner. On the way to our table, we passed a window where a lady was making homemade tortillas. We stopped for a minute, watching her hands move quickly, patting out the dough and placing them onto a large, hot griddle. No tools were necessary. Instead she used her fingers to flip them and place them into the steamer as they finished cooking. I wondered why I had never attempted to make tortillas from scratch and vowed to teach myself this craft.
I first made a batch of Gluten-Free Flour Tortillas, which turned out really well. Satisfied with my newly honed skill, I made a few more batches here and there and then totally forgot about it until a few weeks ago. While grocery shopping, I came across a bag of masa flour and decided I should try making corn tortillas. I’ve honestly never really liked corn tortillas, but remember that the fresh ones from the restaurant were so much better than the ones from the store, which honestly tastes like cardboard.
My practicality kept me from buying a press, so I would make them the old-fashioned way, with a rolling pin and parchment paper. I snapped the process (👻-Wifemamafoodie) and one of my sweet friend’s took pity on my cumbersome process and bought me a Cast-Iron Tortilla Press for my birthday. It truly does make life a lot easier! (Thanks, Paige!)
I rummaged through the kitchen and began bringing all of the fresh veggies we had on hand and a can of chickpeas out from the pantry. I ended up making roasted sweet potatoes and chickpeas for the filling and we topped them with an assortment of fresh veggies and a deliciously creamy cashew sauce!
This meal was fresh, delicious, and a big hit with the family. I love tacos because they’re easily customizable and can be filled with whatever you want, so everyone’s happy!
If you make these, be sure to tag me and #wifemamafoodie on Instagram so I can see your creations! Enjoy, Friends!
- 2 cups masa mix (I used this one , but plan to buy this gf yellow corn flour next time)
- ½ teaspoon salt
- 1½ cups hot water
- Coconut or Avocado Oil, for pan
- 2-3 tablespoons Coconut or Avocado Oil, divided
- 2 medium sweet potatoes, peeled and cut into ½-inch chunks
- 1 15-ounce can Garbanzo Beans, drained, rinsed, and patted dry.
- 1–2 teaspoons paprika or Smoked Paprika
- ½–1 teaspoons chili powder
- ¼–1/2 teaspoons cumin
- ¼–1/2 teaspoons garlic powder
- sprinkle of cinnamon and/or nutmeg
- salt and pepper
- ¾ cup Raw Cashews (soaked in water for several hours, drained, and rinsed clean)
- ¼ of ripe avocado, about 2-3 tablespoons
- ¼ cup fresh cilantro
- juice of 1 lemon or lime
- 1 garlic clove
- 1-2 tablespoons onion
- pinch of salt and pepper
- ½-2/3 cup unsweetened original almond milk or water
- 1 ear fresh corn, husk and silks removed
- shredded red cabbage
- avocado slices
- sliced radish
- chopped cilantro
- lettuce/spinach leaves (I used sorrel leaves)
- sliced bell pepper
- Combine masa flour and salt together in a large bowl. Stir in water slowly and knead until water and flour are thoroughly mixed together. The mixture should be play-dough like, not too dry and not too wet. If needed, add more water or more flour to get it to the right consistency.
- Measure out heaping tablespoons of dough and roll into a ball. Place in between two pieces of parchment paper or plastic wrap and use a tortilla press to flatten. If you don't have a press you can also place in between plastic wrap and flatten with a rolling pin.
- Heat up a cast iron skillet or griddle over medium-high heat. Brush pan with a little oil and place flattened tortillas onto the pan. Heat for 1-2 minutes, until lightly browned, flip and cook an additional 20-30 seconds.
- Place cooked tortillas into a gallon ziplock baggie or onto a plate covered in plastic wrap. This steams the tortillas and keeps them flexible. Makes about 18-20 tortillas.
- Preheat oven to 425F. Place sweet potatoes onto a baking sheet and drizzle with 1-2 tablespoons of oil. Sprinkle with paprika, chili powder, cinnamon/nutmeg, and a little salt and pepper. Toss well to combine and spread into an even layer across the pan.
- Place dried chickpeas onto a baking sheet and drizzle with 1 tablespoon oil. Sprinkle with smoked paprika/regular paprika, chili powder, cumin, garlic powder, and a pinch of salt and pepper. Toss to combine and spread into an even layer across the pan.
- Place pans into the oven, on the middle racks and roast for 20-35 minutes, stirring each after 15 minutes of baking. Remove chickpeas when golden brown and outer shells are crunchy. Sweet potatoes are done when tender. Cooking times will vary.
- Place cashews, avocado, cilantro, lemon/lime juice, garlic, onion, and milk/water into a high powered blender or food processor and blend until smooth. Add more milk/water, if needed, and season with salt and pepper, to taste.
- Grilled corn: Coat cleaned ear of corn with a little coconut/avocado oil. Place onto a hot grill/grill pan or over a flame on a gas stove and cook on all sides 1-2 minutes or until kernels are slightly charred. Remove from heat and use a sharp knife to cut kernels off the cob.
- Place a spoonful each of crispy chickpeas and roasted sweet potatoes into a tortilla. Top with your favorite toppings and a drizzle of green sauce. Makes 4-6 servings.