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Composition for Tacos two ways with home made tortillas:

1. Prepare - Corn tortillas
2. You need 450 g masa harina (corn flour)
3. Give Pinch of salt
4. Provide 2 tablespoons - olive oil
5. Need 600 ml of hand hot water
6. Prepare - Courgette & corn filling
7. Take Olive oil
8. Give Half a finely chopped onion
9. You need 1 clove garlic
10. Require 1 of green chilli finely chopped
11. Need 700 g - courgettes cut into small dice
12. You need of Corn kernels cut from the cob
13. Take Chopped mint
14. Get - Juice of half a lime
15. Need for Baked feta
16. Prepare 500 g - feta
17. Require 2 garlic cloves
18. Take Fresh tyme
19. You need 1/2 teaspoon for dried oregano
20. Need Juice of half a lime
21. Require 2 teaspoons of chilli flakes
22. Need Olive oil
23. Give of Chorizo and squash
24. Provide 1 - garlic clove
25. Prepare - Olive oil
26. Require 1 kg - butternut cut into 2 cm cubes
27. Prepare 1 of chilli chopped
28. Require 250 g of chorizo
29. Provide 1/2 an onion finely diced

We make tacos with fresh, homemade tortillas constantly. They're a taco night game-changer, and so so so easy. You can make the dough in a heartbeat using masa harina, which is available tons of places. Once the dough is made (seriously, two minutes tops) you can keep it refrigerated for days.

Tacos two ways with home made tortillas making:

1. Place the butternut, garlic, olive oil, chopped chilli in a preheated oven at 200c to roast for 20-30 minutes until brown and soft. Meanwhile dice the chorizo and onion to be fried later.
2. To prepare the baked feta, place the draped feta blocks in an oven proof dish, cover with the garlic, chilli, herbs, lime juice and oil. Place in the oven to bake for 10-15 minutes until soft.
3. Next prepare the tortillas, in a bowl add the masa harina flour, salt, oil and half of the hot water. Set aside for 10 minutes. Following the 10 minutes slowly add the remaking water while kneading for 5 minutes. Cover with a damp towel and set aside to rest.
4. To prepare the courgette filling, fry the onions, courgette and sweetcorn until soft. Stir in the herbs and season.
5. For the squash filling, removed the squash and begging to fry the chorizo and onions, once the chorizo has released some of the oils add in the butternut.
6. Place a small ball of the tortilla dough in a press and fry slowly until cooked.
7. Enjoy the tortilla with an ice cold beer. We made a simple quick red onion pickle for the chorizo filling

I remember making flour tortillas and how much work they were and I honestly didn't like how they turned out. Making foods at home that would normally be processed just takes time and patience. Once you accept that fact, you can really make anything you need and the flavor is always worth it. You, the home cook, have two options. Both of these are easier with tongs, which allow you to turn and flip your If the tortillas smell toasty, with a few browned or darkened spots, you're doing it right.

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