For this recipe we braved making our own tacos… and they worked… AND the kids enjoyed making them too! They are tricky to make so don’t beat yourself up if you can’t get them right the first time, the mixture is pliable enough to roll them out a few times. Make sure you have a palette knife at the ready! Otherwise, buying corn tortillas can be a much quicker and easier option 🙂
Ingredients
Corn Tacos:
- 225g Masa Harina (Golden Corn Flour)
- 1 Tsp of Salt
- 200ml Warm Water
- 1 ½ Tbsp Olive Oil
Spicy Chicken:
- 500g Chicken Breast
- 3 Garlic Cloves, crushed
- 1 Tsp Chilli Powder
- ½ Tsp Cumin
- ½ Tsp Dried Oregano
- 3 Tbsp Vegetable Oil
Vegetables:
- 3 Mixed Peppers
- 2 Large Onions
- Vegetable Oil
Guacamole:
- ½ Red Onion
- 2 Ripe Avocados
- 6 Cherry Tomatoes
- Handful Fresh Coriander
- Juice of 2 Limes
- Olive Oil
- Salt and Pepper
Fresh Salsa:
- Handful Cherry Tomatoes
- ½ Cucumber
- Small Bunch Spring Onions
- Squeeze of Lime Juice
- Small bunch coriander
Directions
- To make the Tortillas/Tacos; Mix the masa harina and salt together in a bowl. Add the water and olive oil and mix until you get a smooth dough – add more water if necessary!
- Divide the dough into 20 balls.
- Roll the dough between two sheets of baking paper. Make sure they are about 3mm thick. Use circular cutters to make perfect circles if you’d prefer. Use a palette knife to wiggle them off the paper.
- To make tortillas; lightly oil a frying pan and place over a high heat. Cook the tortillas for approximately one minute on each side, or until lightly coloured.
- To make tacos; using a tall wire rack, fold the circles over two lines of the rack, giving you an upside down taco shape. Bake in a preheated oven at 200ᵒC for 6-8 minutes until crisp.
- For the chicken: Cut the chicken breasts into small even sized pieces. Add all ingredients to a bowl and mix together well. Season with salt and pepper. Cover and place in the fridge until needed.
- Heat a little oil in a large frying pan over a medium heat and add the chicken. Stir constantly, making sure all sides of the chicken is browning evenly.
- Check that the chicken is cooked through by cutting one piece in half. Keep in mind that the marinade may have coloured the meat so it might not look white all the way through, but it should be in the middle.
- For the vegetables: Finely slice all three peppers and the two onions. Heat a splash of oil in a large frying pan and fry the pepper and onion until slightly soft and charring around the edges.
- For the Guacamole: Finely chop the red onion and coriander. Half, deseed and finely chop the tomatoes. Half the avocados, remove the stone and scoop out the flesh. Add everyone to a bowl, only adding half of the lime juice. Stir all together until smooth. Season with salt, pepper and the remaining lime juice.
- For the fresh Salsa: Half, deseed and finely chop the tomatoes, alongside the cucumber, spring onions and coriander. Season with lime juice, salt and pepper.
*Finish your Tacos with a handful of grated cheese and dollop of soured cream.
