The Freedom and Joy of Taco Night
Growing up, Taco Night was one of the best dinner nights in the world. It was better than any restaurant, better than any of the fast food that I craved and better than any of the other amazing things my mom cooked. I was the creator! I got to stuff that crispy hard taco shell with whatever ratio of delicious ingredients I wanted. I often packed mine with black olives because I was seriously addicted to them. Just a straight up black olive taco with loads of cheese and hot sauce. Yum, right?! It was my own special creation and it didn’t matter if no one else liked it because it was just for me.
After living in Southern California for 12 years my concept of “taco” has changed a lot. I no longer crave those crispy fried shells. Instead I crave the soft, chewy, hand made tortillas that some of the best taco stands in the city offer. Instead of piles of black olives and cheddar cheese, I crave savory pastor or veggies topped with piles of cilantro, onions, salsa, raddish and cotija cheese. The combination of heavy, hearty savory meat or veggies with fresh, light and spicy toppings is what my mouth waters for when I think of a taco. Fortunately for me and you, I have a recipe that makes it super easy to create this experience at home in a jiff!
The Mother of Invention
The first time I made these veggie tacos it was out of necessity. I had a desperate hankering for a taco but I had so much produce at home that I couldn’t justify going out and buying tacos. So I rooted through my fridge and pantry and figured I had what it would take to make them myself.
Just Do It (Yourself)
Homemade tortillas are the best! And they are super easy to make. There are only 3 to 4 ingredients and it takes very little time or skill to make the dough. There is a bit of skill when it comes to rolling out the tortillas and if you’ve never rolled dough there might be a learning curve but it’s nothing a little practice won’t fix.
Much like the taco experience of my youth, there are no hard and fast rules with filling and toppings. Because I always have an abundance of produce in my house I use whatever veggies I happen to have on hand to make the taco filling. Roasting them with cumin and paprika gives them a nice earthy, smokey flavor that is oh so satisfying. Depending on what season we are in I will roast zucchini, peppers, winter squash, beets, potatoes, eggplant, mushrooms, sweet potatoes, or whatever else I can think of.
While the veggies are roasting, it’s time to make the masa for tortillas. Sometimes I like to add extra spices to the masa like paprika or turmeric or extra garlic powder but they are just as amazing with just a pinch of salt added to the mix.
Some recipes say to let the dough rest for 20 minutes to several hours. I find that 20 minutes usually does the trick. So while the dough is resting you can chop up your toppings and put them in the bowls or dishes you want to serve them in. Then, when the dough has rested, you can start rolling and pressing your homemade tortillas.
Who needs a tortillas press?! I found that using a plate to smash my balls of dough makes the rolling process much easier. They are more likely to come out round rather than some unweildy amoebzoidal shape. Although, they taste amazing no matter the shape. If you’re wondering why I don’t use a tortilla press it’s because I have a moratorium on any new kitchen gadgets and this little trick makes use of things I already have lying around so it saves me money and space. Win-win!
Now we are ready to cook our tortillas! You can us any flat bottomed pan but I am partial to using my cast iron skillet. It’s big and wide so I can fit two tortillas at a time if I want to. The trick here is to let the tortillas cook long enough on each side so that they get little brown spots on them. That’s how you know they are ready. As you cook them the pan will heat up and they will cook quicker so keep and eye on them!
Check the veggies because they should be close to done by now. You want them to have a little bit of that golden Malliard effect on them. If you want more tips and tricks about roasting veggies and how to achieve roasted veggie perfection, check out this guide.
Let’s Talk Toppings
Toppings are at least half the fun of tacos so get creative with it! The options are damn near limitless but here is a quick list of just a few ideas:
- Avocado cut up in slices
- Turn that avocado into guacamole – add salt, lime juice, clilantro and a small pressed garlic clove and mash it up
- Cheese – Cotija, Cheddar, Jack all work
- Lime wedges
- Red Onion
- Combine the four above with salt to make Pico de Gallo
- Roasted pepita seeds
- Hot sauce
And then once you have your toppings all sorted it’s time to dig in! Make all your tacos the same or make each one a unique expression of who you are in that moment. It’s your world.
- 1 cup of masa harina (I use Maseca brand)
- 1 scant cup of hot water
- 1 teaspoon of garlic powder (optional)
- 4 lbs of seasonal vegetables (raw weight)
- 1 teaspoon of ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon of paprika
- 1 small bunch of cilantro
- 2 avocados
- 1 small garlic clove, pressed
- 2 tomatoes
- 1/2 one small red onion
- 1 small japapeno pepper
- Grapeseed or other neutral flavored oil
- Preheat oven to 400 degrees F.
- In a medium sized mixing bowl combine the masa harina, 1 teaspoon of garlic powder, and a pinch of salt. Mix well and then add the hot water. Mix until the masa harina has absorbed the water. Form the mixture into a ball. It should resemble the texture of Play-doh. If it is dry and crumbly, add water by the Tablespoon. If it is wet and sticky, add masa harina by the pinch until it reaches the desired consistency.
- Set dough aside to rest, covered with a towel to keep it from drying out.
- Trim and chop all of your veggies to desired size. Toss in a bowl with enough oil to coat the veggies. Sprinkle the cumin, paprika, garlic powder and salt over the oiled veggies and toss. Make sure the spices are evenly distributed on the veggies. Spread the veggies out in an even layer on a baking sheet and roast in preheated oven for about 20 minutes or until they are cooked through and golden brown along the edges.
- While the veggies roast, prepare your toppings. Mash avocados in a bowl with a pinch of salt, the juice from half a lime, the pressed garlic and chopped cilantro if you want. Chop tomatoes, red onion and cilantro and toss with a pinch of salt and the juice from the other half of the lime. Set toppings aside.
- Divide rested dough into 8 equal balls. Take a piece of parchment paper, fold it in half and then place a dough ball the center of one half of the parchment paper. Cover the dough with the other half of the parchment paper (see photos above). Take a small salad plate and press the ball down as flat as you can with the plate. Then take a rolling pin and roll out the dough until it is very thin.
- Heat up a large skillet over medium high heat. Place the tortillas into the skillet and cook on each side until each side has a few dark toasty spots. Place the cooked tortillas on a plate and cover with a towel until they are ready to eat.
- Place roasted veggie and toppings on each tortilla and then fold them up and enjoy. Repeat until they are gone.