Pepperoni Tortilla Pizzas
Preparation time: 15 minutes
Servings: 12
Ingredients:
- 450 g all-purpose flour
- 3 tablespoons of cold vegetable frying fat
- 1 teaspoon salt
- 2 teaspoons baking powder
- 375 ml water
- 120 ml paste picante sauce
- 380 g tomatoes, chopped
- 380 g mozzarella cheese, grated
- 130 g chili peppers, chopped
- 1/2 teaspoon crushed dried oregano leaves
- 1 green bell pepper, chopped
Preparation:
- Mix flour, salt, baking powder and shortening in a bowl. Mix well with your hands until everything is incorporated.
- Slowly add water and knead the dough with your hands. The flour should absorb the liquid after which the dough becomes smooth.
- Shape the dough into balls and place them one by one in the tortilla press. Squeeze the press to form the tortillas.
- Preheat a cast iron over medium heat. Add tortillas one at a time and fry for about 30-40 seconds per side.
- Mix picante sauce, oregano and tomatoes in a small bowl.
- Divide tortillas between two baking dishes, spread 1/4 picante sauce mixture, cheese, pepperoni and pepper on each tortilla.
- Heat oven to 200 C and bake for 9 minutes, then cut each tortilla into 4 slices and serve hot.
Tortilla Chips
Preparation time: 15 minutes
Servings: 6 - 8
Ingredients
- 260 g corn flour for tortillas
- 250 ml hot water
- 2 tablespoons of water, at room temperature
- Rapeseed oil, for frying
- Salt, to taste
Preparation
- Mix cornmeal and hot water in a bowl. Cover and let rest for about 30 minutes.
- Knead the dough and add water at room temperature until a smooth dough is formed.
- Line both sides of tortilla press with parchment paper or Ziploc bags. Shape the dough into balls and place one at a time into the tortilla press. Squeeze the press to shape the tortillas.
- Preheat a cast iron over medium heat. Add tortillas one at a time and fry for about 15-20 seconds per side. Let cool and cut into triangles.
- Preheat oil in a skillet to 180 degrees. Place a wire rack on a baking sheet.
- Fry tortillas in oil in batches for 1 minute.
- Then place on the baking sheet and season with salt. Let cool and serve.
Vegan Tacos
Preparation time: 15 minutes
Servings: 6
Ingredients
- 260 g corn flour for tortillas
- 250 ml hot water
- 2 tablespoons of water, at room temperature
Preparation
- Mix cornmeal and hot water in a bowl. Cover and let rest for about 30 minutes.
- Knead the dough and add room temperature water until a smooth dough is formed.
- Line both sides of tortilla press with parchment paper or Ziploc bags. Shape the dough into balls and place one at a time into the tortilla press. Squeeze the press to shape the tortillas.
- Preheat a cast iron over medium heat. Add tortillas one at a time and fry for about 15-20 seconds per side.
- Preheat oil in a skillet over medium heat. Add onion and jalapeno and cook for about 5 minutes.
- Add beans and liquid to a saucepan and cook, stirring constantly, over medium heat for about 2-3 minutes.
- Spread beans on each tortilla, add chorizo and onion-jalapeno mixture. Serve topped with cilantro.