Garlic Tortilla Tacos
Servings
20tacos
Servings
20tacos
Ingredients
Instructions
  1. Proof yeast by dissolving yeast and sugar in 250ml of warm water (35C or as directed by the manufacturer). Let it sit for 5 to 10 minutes.
  2. Combine rest of the ingredients together. Kneed well until the dough no longer feels too sticky on the hand. Add flour or more water to achieve play-dough-like consistency. Cover the dough with a towel or a lid and let it sit for 30 minutes until the dough has proofed (enlarged in size).
  3. Punch down the dough and kneed for another 5 minutes. Roll out the dough on a heavily floured surface until it is approximately 1/8 inch thin then cut them into desired size using a cookie cutter (I used a cup).
  4. Slightly grease non-stick pan (not greasing it works as well). Cook the tortilla for about a minute until it becomes puffy. Flip it over and cook the other side for another minute or so until it has browned.
Recipe Notes

Pho Taco: cooked beansprouts, cooked beef brisket, diced onions, chopped cilantro, a dash of hoisin sauce, sriracha sauce and mayo.

Kimchi Pork Belly Taco: fried kimchi (fry kimchi in olive oil for a minute or two), pan fried pork belly, dried sea weed (I used dried kale for this occasion), finely chopped green onions & finely diced onions

Greek Yogurt Chicken Taco: Greek yogurt marinated chicken, roasted mini bell peppers, finely diced onions and tzatziki sauce

Pork Carnita Taco: Pressure-cooked pork carnita, diced onion, cilantro & lime