Homemade Taco Bread with Green Tomato Verde
I am certainly no Mexican expert. In fact, the complete opposite. This was my first time testing out the waters of Mexican cuisine and I was ready for any ups or downs, spills or slips and dose and don’ts that may come forth. Let me tell you, there was one saviour that made life that much bit easier and allowed these fusion taco breads to be moulded into perfect gems.
Before we get into the tips and tricks that makes or breaks this recipe, let’s touch on the reason as to why these are not traditional Mexican tacos, rather fluffy naan like bread. There is a few key points in creating Mexican tacos to achieve their specific and unique form - extremely thin, malleable and is always made up of one singular layer - compared to bread, which is thicker, often when cooked they from into two layers and slightly heavier in weight and texture. Simply it’s because of the type of flour - Tacos are traditionally made from cassava flour or Masa Harina (corn flour) vs. bread which uses all purpose flour with added baking powder. It is really surprising how much of an impression flour has on the final product based on colour, texture, taste, weight and smell. These are most certainly not trying to be Mexican tacos but they have been influenced by the medium tacos use in terms of their circular shape and serving properties.
The next part… the delicious and fragrant green tomato verde. Now this is a staple in the Mexican cuisine and is often served over and alongside their main dishes to add an extra kick, flavour component and dipping counterpart. You may also know the bestie of verde which is mole. Mole is made from chilies and tomatoes as well as dried fruit to add sweetness, spices for flavour and a thickening agent to create a paste rather than runny liquid. Mole comes in green or red which is simply based on the two main chilli types. Verde is similar but the ingredients are not roasted and then blended, rather cooked on the stove and reduced down. I think verde is slightly milder due to its lighter texture and the amount of chillies used chillies.
Last and certainly not least my number one top tip for this recipe (and for any recipe that requires dough squishing or shaping) is the master of all cookware - Victoria Cookware. Durable, quality built, cast iron certified and above all beautifully designed. This cookware company offers more than just mediums that make cooking much easier and enjoyable for you. They are the finest pieces of cooking equipment that will make your cooking experience stylish and practical.
This this recipe I used their 8” cast iron tortilla press - available here. It’s easy to put together and thus, easy to take apart and store. I do keep my assembled with the press arm attached to the cast iron pressing plates as this is my preference but adaptable to each and everyone of you. Take a look at their range of products and read more about their concept and philosophy. I assure you, there is a surprise for everyone. At the end of the day, it is these sorts of products that stand the test of time, lasting decades when kept well - Victoria Cookware.
Now, treat yourself with something a little out of the ordinary whilst keeping to those healthy vibes for summer. Taste this fusion of cultures and flavours and share with your loved ones.
Home-made Tacos with Green Tomato Verde
Ingredients
For the Tacos
1 3/4 cups of all purpose flour
1 tsp salt
1/2 tsp baking powder
1 tbsp cold butter
1/2 cup hot water
Extra flour for dusting
For the Verde
12 green tomatoes, peeled, cored and chopped
6 jalapeños, seed and chopped
4 small red onions, diced
2 garlic cloves, finely chopped
2 limes, juiced
10 coriander (cilantro) stalks, chopped with stems
1 tsp dried oregano
1 tsp salt
1 tsp freshly ground pepper
2 tsp ground cumin
1 1/2 cups sugar
Method
For the tacos; In a large bowl, combine the flour, salt and baking powder together. Add the cold butter and either using clean hands or the back of a spoon, cut the butter into the flour until course bread crumbs forms.
Form a well in the centre and pour in the hot water. Gently mix the water into the flour until the ingredients come together to form a dough. Transfer to a floured surface and knead the dough until smooth and solid. Cover and rest for at least 15 minutes.
Cut the balls into 8 equal size pieces. Roll out balls with Victoria Cookware Tortilla press until thin but not transparent.
Heat a none stick pan (NO OIL) and cook until golden (2-3 minutes). Flip and cook for a further 1-2 minutes on the other side. Repeat with remaining dough.
For the Verde; In a large pot on high heat, combine the tomatoes, peppers, onions, garlic and lime juice. Bring to a boil and add the remaining ingredients. Reduce the heat to low and simmer for 5-10 minutes.
Ladle into sterilised jars, but also ladling some into a bowl to serve alongside the tacos.
To serve and eat; Place hot tacos on a plate. Spoon the sauce onto the taco (down the centre or onto of grilled veggies/pulled pork) for the perfect spring dish.
