January 23, 2017

Sprouted Spelt Tortillas

Tacos are pretty much always on the menu here once a week. I love that they can be a regular staple but we can adjust them to what’s in season, or what’s in the fridge, or whatever meat we have.
I looked at the meal plan over breakfast and it told me tacos were tonight (I love meal planning, but thats another story) – I hadn’t really planned well but the meat we had left was two chicken thighs so I went with a cheat barbecue pulled chicken taco.  Actually I feel like a cheat whenever I make anything with meat (after 15 years as a veggie/vegan!) but when ketchup is an ingredient, it’s definitely a fraud.
For the cheat barbecue chicken:
I used 2 chicken thighs and seared them in a 7 inch skillet pan then added (very approximately) 1 cup chopped leftover veggies: broccoli stalk/carrots/cabbage/squash, 1 large clove garlic chopped, 3T organic real ketchup, 2tsp dijon mustard, 1 tsp raw honey, 1/2 tsp chipotle flakes, and then enough stock to just cover the chicken and veggies. I added a tight fitting lid and left it in a 320F oven for 1.5 hours. I added a little more stock after about an hour and let it cook down again.  All the veggies turned into a spicy thick barbecue-y sauce around soft shredded chicken. I ate some with a fork from the skillet at 10am.
Now the tacos:
There’s a recipe out there for just about every ratio of flour:oil:water and maybe some baking powder and they’ll basically all work but my go to is:
INGREDIENTS
To serve 2-3 people (makes 6 large tacos or 8-10 small ones)
1/2 tsp himalayan salt
3T avocado oil
1/2 cup warm water
1/2 tsp baking powder
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DIRECTIONS
In a large bowl mix the dry ingredients together, then stir in the oil and finally the water.  Stir it with a spoon until it’s a sticky dough then use your hand to pull it all together.  (Add a little flour to make it handle-able if you need but it should be fine.)  Still in a bowl use your hands to knead it for about 30 seconds to a minute – it doesn’t need kneading like bread does. Then let it rest for half an hour.
Cut the dough into 6-10 pieces depending on how big you want your tacos (cutting it into 6 gives 6 tacos of the size above.) Then roll them really, really thin on a lightly floured surface.
Heat a cast iron skillet (I love this round griddle pan for tortillas) to a medium/high heat then just pop them in one by one.  It takes about 20 seconds for the tortilla to start bubbling and when it does, flip it over for about another 20-30 seconds.  You want it to just cook but not enough to get at all crispy or too firm, or they won’t wrap and bend well. Then wrap them in a cloth until you’re ready to use them!

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