(Sourdough) taco party


I’ve always loved the idea of having a taco party. A spread of fillings and dips and a stack of tortillas that one can combine and fill to their heart’s desire. Convivial milling about the buffet and chatting over some sangria and beers. With Covid-19, the likelihood of doing this in the near future is now minimal, but if you’re quarantined with family or roommates, it’s never been a better time to spice up the groundhog days with a little fiesta. I equally am in favor of a solo party, because if Covid-19 has taught us anything, it’s that we need to seize the day.

My taco party this weekend starred my sourdough discards (of course) transformed into tortillas, as well as a variety of vegetarian fillings. I (and my family) was pleased, and dare I say impressed, with how the everything-from-scratch meal turned out, making my battles with the tortilla-rolling worth it. The tangy, hearty tortillas went well with the spicy, smoky fillings – make a bigger batch and use for your future wrap sandwiches. The improvised fillings also suited the lazy cook that hates washing up – besides the guac, all were done in one pan. Of course, all the fillings can be mixed and matched and added – grilled chicken or steak, refried beans or battered fish… the world is your taco-shell.

Spot that bottle of Blue Moon (optional)

Sourdough Tortillas

Ingredients (yield 12-16 tortillas)

  • 1 cup sourdough starter
  • 3/4 cup water
  • 3 cups flour
  • 1/4 cup olive oil
  • 1.5 teaspoons salt

Method

  1. Mix the sourdough starter, water, olive oil, salt, and flour in a bowl.
  2. Once the ingredients start to come together, pour them on a floured surface and continue kneading for about 5 minutes by hand (or 2-3 minutes in a stand mixer). The ingredients should be fully incorporated, and the dough slightly elastic.
  3. Place the dough in a greased bowl, cover with a tea towel and allow to sit at room temperature for 12-24 hours.
  4. The next day, divide the dough into 12-16 equal parts and form them into balls.
  5. On a well floured work surface, roll out each ball of dough using a rolling pin. Get them as thin as you can, without them falling apart.
  6. Preheat a cast iron skillet in a little oil. Gently transfer the flattened dough to the skillet and cook about one minute on each side.

Adapted from:
Farmhouse on Boone: How to Make Sourdough Tortillas

Fillings

These are loosely written and serve more as inspiration than exact science. That’s the joy (and occasional pain for the former chem major) of savory home cooking – to each her/his own taste!

Fajita veggies (yields 6-8 portions)

  • 8 bell peppers, preferably mix of green, red, yellow, and/or orange for extra color, sliced into 1cm strips
  • 1 medium-sized onion, sliced into thin strips
  • 2 cloves of garlic, finely diced
  • 1 tbsp of jalapeño, finely diced
  • Oil for cooking
  • Seasonings (to taste)
    • Chili powder (for spice)
    • Smoked paprika (for smoky sweetness)
    • Ground cayenne (for extra heat)
    • Salt

Scrambled tofu

  • Firm tofu, drained and patted dry
  • Seasonings
    • Fajita seasonings (above)
    • Ground cumin
    • Ground red pepper
    • Soy sauce

Beans

  • Can of black beans (or other beans of choice, e.g. pinto)
  • Seasonings from fajitas or tofu

Guacamole

  • Avocados
  • Yellow or purple onions, finely diced
  • Tomatoes, with seeds and juice removed and cut into thumb-sized pieces (to reduce waste, you can add the juicy bits to the veggies or beans)
  • Lime or lemon juice
  • Cilantro (optional)
  • Jalapeño, finely diced (optional)

Method

  1. Add oil to a skillet on medium heat.
  2. Once the skillet is hot, we’ll start with the fajita veggies. Add the sliced bell peppers and onions and sauté.
  3. After about 3 minutes, add the garlic and jalapeño.
  4. Add the seasonings and mix through. Continue sautéing, stirring occasionally, until onions start to become tender and translucent. Taste and adjust seasoning to your palate.
  5. Remove the veggies into a bowl. To the same skillet, crumble in the firm tofu. Let the tofu bits absorb any remaining spices in the skillet. Add a dash of soy sauce and additional seasonings to taste. Cook for about 5 minutes until the tofu is drier and slightly fried up.
  6. Remove the tofu into another bowl. To the same skillet, add in the can of black beans. Add in any seasonings and simmer for about 5 minutes or until most of the liquid is boiled off.
  7. In the meantime, prepare the guacamole. Halve and pit the avocados, and scoop the flesh into a bowl. Add some lemon / lime juice and mash the avocados.
  8. Add the diced onions, tomatoes, and optional cilantro / jalapeño and mix.
  9. Add salt and lemon / lime juice to taste.

¡¡NoW iT’s TiMe To PaRtEy!!
(Sorry not sorry)


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