Step-by-Step Guide to Prepare Perfect Tacos two ways with home made tortillas

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The ingredients needed to make Tacos two ways with home made tortillas:

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

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. Home made tortillas, or tortillas you usually get for home are regular sized ones and are a bit thicker so no need to double them.

Steps to make Tacos two ways with home made tortillas:

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

Once the dough is made (seriously, two minutes tops) you can keep it refrigerated for days. Home made tortillas, or tortillas you usually get for home are regular sized ones and are a bit thicker so no need to double them. If the taco has small tortillas, also called tortilla taquera, then it would be common to serve the taco made with two tortillas. Greek Tacos with homemade Tzatziki, slow cooker pulled pork Gyros and Greek salsa. I use a recipe from Epicurious which I adapted to my taste and these tortillas come out great every time we make them.

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