I love tortillas, especially when they are wrapped around something tasty. I really like the flavor of corn tortillas but don’t like that they crumble and fall apart because there is no gluten to hold them together. When I want to grab onto something and eat with my hands, I reach for the soft enveloping folds of a flour tortilla.
My solution was to create the best of both worlds, the flavor of corn with the softness of flour. I call it:
“Cornflower Tortilla”
1 cup all purpose flour
1 cup masa flour
1 1/2 tsp Baking Powder
1 tsp Himalayan Pink Salt
2 tsp Coconut oil
3/4 cup Almond Milk
Mix the dry ingredients together good, (I like to sift the flours but it is not necessary) and add in the milk and oil. I like to warm the milk up to about 110 F before adding it to the dry ingredients. I use the dough hook on the Kitchen Aid and work it over pretty well. If the dough is too dry I add water, a tablespoon at a time until I get the consistency I want.
I oil the bowl just a little and put the dough in, cover it with plastic wrap and a towel, then put it in the oven with the light on and leave it for a 1/2 hour. When I take the dough out, I nead it with my hands for a few minutes and then roll it into a log and cut into 8 or 12 similar sized pieces. Vickie likes smaller daintier tortillas, while I prefer big manly ones. I flatten each piece out with my hands and put them back in the bowl and cover again to rest for another 10-15 minutes. The concept is that working and resting the dough gives the gluten a chance to do it’s business and create that nice stretchy dough we are looking for. The truth is you don’t need to go to all that work, its not artisan sourdough, just artisan Cornflower Tortillas.
Roll out the tortillas as thin as the dough will allow and cook them on a cast iron skillet, set to med-low. I like to put a light coating of oil on before I start but it is not necessary. I like to make mine ahead of time so I can concentrate on what I am stuffing them with at dinnertime. This time we are making Cauliflower Tacos.
The Cauliflower is an incredibly versatile and nutritious vegetable and if you grow them in your garden, once the beautiful white heads begin exploding forth, it’s time to find all the myriad ways to enjoy them. In this case, the filling for tacos, everyone loves tacos. The recipe I am using I got from Chuck over at: https://www.brandnewvegan.com/featured/amazing-cauliflower-tacos
Why mess with perfection, he has the ingredients and seasonings spot on. I have made this recipe numerous times and have never once felt like anything needed adjustment. One adjustment was made this time – Macadamia nuts were used, instead of walnuts, only because the store was out of walnuts and we almost always have Macadamias around. Macadamias are a super food, a powerful snack and a nearly perfect source of plant fat.
I do feel that the recipe pairs well with an avocado, jalapeno, lime sauce that I use on fish tacos. As long as it’s in a tortilla, I’m digging it. I prepared the taco stuffing ahead of time and started on the Avocado Sauce.
“Avocado-Lime Sauce with Jalapeno”
One Avacado
One Lime
Two Jalapenos
~3/4 cup Plain Greek Yogurt
Hand full of Cherry Tomatoes, Quartered
Pinch of Salt & Pepper
Mashed avocado loses some of it’s beautiful green color if it sits too long, so I like to wait until the last minute before I cut into the amazing green-gold flesh. They are right there with Macadamia Nuts as a splendid nutrition source, loaded with vitamins, minerals and plant fat.
I do like to marinate the diced Jalapeno in the lime juice. I feel that it helps marry the flavors better, so I put them in the fridge with the cauliflower stuffing. All that was required while roasting the stuffing at dinnertime was adding the mashed avocado, yogurt and cherry tomatoes to the marinade.
I also needed to chop up some lettuce. The Amazing Cauliflower Tacos served on Cornflower Tortillas were excellent. Vickie said I was definitely firing on all cylinders, this time around. If you haven’t stuffed a tortilla with cauliflower yet, you should give it a try, you won’t be sorry.
