Another masaca (corn flour) recipe and this one is oh, so delicious. It looks like a lot of ingredients, but mainly requires heating things up and throwing it together. Makes about 20.
Taco shells
2 cups masaca flour – I used the organic, gluten-free variety
1 tsp. salt
several shakes of garlic powder
1 1/2 cups water
Filling
1 can refried pinto beans
1 can refried black beans
1 green pepper, chopped
1 red pepper, chopped
1 small onion, chopped
3 cloves garlic, minced
1/2 cabbage head, sliced
lime juice
cilantro
salt
taco seasoning (I randomly mix together chili powder, cumin, coriander, thyme, marjoram and cloves until it tastes like magic.)
Queso fresco or monterey jack cheese, shredded
Salsa
1 ripe avocado, sliced
Make the tortillas: Preheat oven to 375 and preheat a skillet. Mix together ingredients. Roll out about 2 T. dough into 6″ circles. I find this works best sandwiched between two silicone baking/chopping mats or two pieces of cling wrap. Fry on medium high in a lightly greased pan for a few minutes per side.
Invert a muffin tin. While tortillas are still warm, press them into the space between the muffin cups (see picture from LifeHacker). You can fit 6 to a muffin tin. Bake at 375 for 10 minutes.
The filling:
Combine beans with 1 clove minced garlic and taco seasoning. Heat on the stove or in the microwave.
Stir fry peppers, onion and remaining garlic.
Toss cabbage with lime juice and chopped cilantro.
Have everything else on the ready.
Bring it all together: Fill taco shells with beans, vegetables, cheese, salsa, cabbage and avocado. Enjoy!
