I love Mexico and when I feel like travelling back there with my mind, I get myself into making a Mexican dinner.
I always tend to make everything from scratch and I rarely buy ready-made tortillas. The recipe I am sharing below it's extremely easy and you can cook the tortillas in batch and freeze them.
INGREDIENTS for 32 small tortillas:
420 g all purpose flour
1 tsp of salt
1 tsp of baking powder
75 ml of vegetable oil
210 ml of warm water
A pinch of spirulina or turmeric (for color, optional)
For the smoked tofu:
200gr of tofu
2 tbsp of vegetable oil
2 tbsp of soy sauce
1 tsp of maple syrup
A pinch of black pepper
1 full tsp of hot or sweet paprika
1 full tsp of smoked paprika
INSTRUCTIONS for the tortillas:
Mix the dry ingredients first. Then add little by little the lukewarm water, the oil and mix until you get a smooth and soft dough.
Transfer the dough onto a floured surface and split it into 32 balls and flatten slightly. Cover with a damp tea towel and let them rest 30 at least minutes.
Once ready, heat a large pan over a medium heat. Roll each tortilla on a floured surface with a rolling pin and make sure your dough is thin rather than thick.
Cook for 30 seconds on each side, making sure not to over cook otherwise they will lose softness.
Stack the tortillas in a dish one on top of the other and cover with a tea towel to keep them soft.
INSTRUCTIONS for smoked tofu:
Mix together the oil, soy sauce and maple syrup and spices. Drain the tofu, press it a bit then crumble it into the sauce and mix well.
Leave it to marinate at least 30 minutes, but the longer the better.
Heat a pan with a splash of oil and stir-fry the tofu until crispy.
Enjoy the tortillas with your favourite toppings. I suggest: black beans, avocado, a splash of lime,
habanero sauce and pico de gallo.