I’ve been looking everywhere for really good corn tortillas – without all the oil, vegetable gums and funny little numbers – since experiencing the amazing tortillas sold just about everywhere in California.
And now, I’ve found the answer to my prayers, in the form of La Tortilleria, a Melbourne-based business which happily ships their amazing tortillas – made from stone-ground Australian corn, a tiny smidge of sea salt, and absolutely nothing else – all over the country.
My big box of tortilla goodness – 1 bulk pack of each size (yes, we’re fans of Mexican food in my household) – arrived today, and I couldn’t wait to try them out!
The Mushrooms Barbacoa filling was from p. 196 of Del Sroufe’s The China Study Quick & Easy Cookbook, which is one I frequently recommend to clients. The remainder was inspired by the vegies I had in the fridge and some pinto beans left over from another recipe.
There are lots of components to assemble for this recipe, but each one is quick and simple.
Ingredients:
8 x 16 cm corn tortillas (do yourself a favour and buy La Tortilleria’s tortillas, rather than the chemical-laden gunk you find in supermarkets)
Mushrooms Barbacoa
1 medium brown onion, peeled and diced
800 g mushrooms, diced (I used a combination of portobello and Shiitake)
4 cloves garlic, peeled
3 tbsp lime juice
1/2 cup water
2-3 chipotle peppers in adobo sauce (from the Mexican food section in larger supermarkets, or a good fruit and veg shop)
1 tbsp ground cumin
1 tbsp ground oregano
Pinch of ground cloves
Pinch of black pepper
Sautéed Greens
1 clove garlic, peeled and minced
1 head broccoli, cut into florets
3 medium zucchinis, thinly sliced
Refried Beans
2 cloves garlic, peeled and minced
1 1/2 cups cooked pinto beans, or 1 x 400 g can pinto beans, drained
2 tsp ground cumin
1 tsp ground coriander
1/4 tsp cayenne pepper
Guacamole
2 medium avocadoes
1 clove garlic
Juice of 1 lime or lemon
Dash of Tabasco sauce
Method:
Preheat oven to 180°C. Hang each tortilla over 2 rungs of the oven rack, and allow to crisp up for 8-10 minutes, checking regularly. Turn off the heat and keep tacos warm and wedged open while preparing the fillings.
Mushrooms Barbacoa
Heat a large non-stick frying pan (preferably stoneware) over medium-high heat. Add 1/2 the diced onion and all the mushrooms. Cook, stirring frequently, for about 10 minutes or until the mushrooms have released their juices and cooked down.
Meanwhile, combine the other onion half, garlic, lime juice, water, chipotle peppers, cumin, oregano and cloves in a food processor or blender until smooth.
Season the mushroom mixture with pepper, and add the chipotle mixture. Reduce heat to medium and cook for 10 minutes, until sauce has thickened.
Sautéed Greens
Heat a medium non-stick frying pan (preferably stoneware) over medium-high heat. Add garlic and sauté for 2 minutes, or until fragrant. Add broccoli and sauté for 4 minutes. Add zucchini and sauté until greens are tender.
Refried Beans
Heat a medium non-stick frying pan (preferably stoneware) over medium-high heat. Add garlic and sauté for 2 minutes, or until fragrant. Add beans and spices, reduce heat to medium, and cook for 5 minutes or until beans are warmed through. Mash beans lightly with a fork or potato masher.
How excited am I that my new Stone Chef frying pans came in a set of 3 ;-)?
Guacamole
Mash ingredients together with a fork.
To assemble tacos, spoon a layer of Refried Beans into the base of each taco, followed by a layer of Mushrooms Barbacoa, followed by a layer of Sautéed Greens. Top with a dollop of Guacamole.
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