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| Fish Tacos with home-made tortilla |
It's now autumn here in Perth Australia. We've been having some pretty average weather that's restricting outdoor activities and keeping us inside. What's better to do indoor apart from sitting down watching Masterchef or waiting for the latest Game of Thrones episode . After all, '
winter is coming!'
Weather may be a huge influence in what you feel like eating, it can also take you to where you would rather be. In this instance we wanted a summery and light Mexican classic - fish tacos.
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| Tortilla dough |
To make our life a bit more challenging, we wanted to try making our own tortillas instead of opting for the store bought knock-offs.
After a little research online, I found a recipe from
Cynthia all the way from America. I chose to follow her recipe just because she uses lard and I like the sound of it.
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| Tortilla dough portion |
The process for making tortilla was easy. I followed the recipe to the tooth but ended up adding more flour as my dough was initially a little wet.
Makes about 16 6"inches tortilla (my adjusted version)
4 cups of plain flour
2 teaspoon of baking powder
1 teaspoon of salt
5 tablespoon of lard
1 1/4 cup warm water
Mix dry ingredients together and rub in soften lard until it resembles crumble mixture. Then add in warm water and mix it until dough come together and not sticky.
Let dough rest for 10mins, covered with a tea towel.
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| Add caption |
Then portion them into small balls and let it rest for another 10 mins. Once dough relaxes, roll it with a rolling-pin on a well floured bench. At the same time, heat up a heavy base pan, drizzle with olive oil/vegetable oil. Once rolled, gently put it on the hot pan for about 50 seconds, then flip with a pair of tongs.
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| Slight bubble |
Once flip, check for the golden crust colour and cook for another 30 seconds on the other side. Done!
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| Golden perfection |
Making tortilla was an easy process and I am convinced the store bought rubbish is now a thing of the past!
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| Assembling fish tacos |
For dinner that night, we cooked some grilled barramundi, ice-berg lettuce, tomato salsa and guacamole to make the fish tacos. It maybe a delicious mess, but it was well worth it!
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| Breakfast burrito |
I cooked half of the portioned dough that night and left the other half for breakfast and dinner next day. I kept the dough in fridge covered in cling film. The dough worked even better the next day as the dough was more relax.
I am sure we'll be making more home-made tortillas or flat bread in our households from now on. Give it a go you will be sold on the first bite!
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