Homemade Corn Tortillas with Masa and Coconut Oil (Yield: 4 Tortillas)
1/2 cup masa harina (Masienda brand, preferred)
1/2 cup “00” flour
1/2 teaspoon salt
2 tablespoons melted coconut oil
¼ C + 2 tablespoons hot water
Mix the flour and salt in a medium-sized bowl. Using a fork, mix coconut oil into the flour until the mixture is crumbly and hydrated with coconut oil.
Add the warm water and mix until the dough comes together. Knead the dough with your hands on a cutting board for 2 minutes, then cover the dough and rest for 10 minutes.
Divide dough into 4 even balls. Press each ball into a flatter “disk”.
Cut a zip-top disposable plastic bag (quart size) along the corners to make two plastic sheets. Place one sheet on the bottom of the tortilla press and place the ball of dough slightly off-center towards the closing hinge. Place the second plastic sheet on top of the dough.
Close the top plate slowly- the weight of the plate will help you press down. Use the lever to press the dough firmly. Open the press and peel the plastic off both sides to reveal your homemade tortilla.
Heat a cast iron skillet or non-stick skillet and cook the tortillas for about 30 seconds on each side until it lightly browned. Place cooked tortillas in the tortilla warmer until ready to eat!
Tequila-Marinated Shrimp Tacos*
1 pound large shrimp (31/35 count), peeled and deveined, tails removed
1 oz Don Julio tequila
1 teaspoon brown sugar
2 cloves garlic, peeled and smashed
1 teaspoon dried oregano
½ teaspoon cumin
½ teaspoon salt
½ teaspoon paprika
½ tsp chile powder
2 tablespoons lime juice (juice from one lime)
2 tablespoons fresh cilantro, chopped
2 tablespoons canola oil
*Substitute Chicken instead of Shrimp or Sweet Potato and Zucchini for Vegetarian Option
1 pound chicken tenders
1 pound sweet potato and zucchini peeled and cut into ¼ inch half moons
To make the marinade, combine all the ingredients in a medium-sized bowl and stir to combine. Add protein (or veggies) and stir to combine, coating it well. Cover and let marinate.
Once marinated, drain off excess marinade using a strainer and pat dry with paper towels. This is important because excess marinade will cause splatter and steam the shrimp instead of sautee them!
Pre-heat a medium to large saute pan, cast iron skillet or grill pan on medium high heat until hot. Coat with 1 tablespoon of coconut oil and evenly place the shrimp in the pan to cook. Season with salt. Let cook for 2 minutes per side for shrimp and vegetables, 4-5 minutes per side for chicken. (Cook time will vary depending on the thickness of the meat). Do not flip until the meat no longer sticks to the pan.
Once cooked, remove from the pan and let rest on a plate covered with tin foil. Slice chicken into ¼ inch strips.
Quick Pickled Red Onion
1 small red onion, sliced very thin
3/4 cup apple cider vinegar
1/4 cup water
1 teaspoon fine sea salt
1 tablespoons sugar
Using a sharp knife, slice the red onions into paper thin strips. In a small saucepan, heat the vinegar, water, salt and sugar and cook until dissolved. Once dissolved, add the vinegar mixture and onions to a heatproof glass mason jar or bowl. Stir thoroughly and set in the refrigerator to cool.
Garnishes:
Cotija Cheese
Avocado
Jalapeno
Cilantro
Lime Wedges
Pineapple
To Assemble Tacos:
Remove two tortillas from the warmer and place on a plate. Line the bottom of the tortillas with smashed avocado, then fill with grilled protein of choice. Squeeze fresh lime juice on top of the shrimp, chicken or veggies. Top with pickled red onion, then garnish with sliced jalapeno, chopped cilantro and cotija cheese. Enjoy!