Do you love every dish that has to do with tortillas as much as I do? Frankly, I do not only like everything that has to do with tortillas, but everything that is filled:
Tortellini, stuffed eggplants, cannelloni … etc. Ok, two of the latter belong to the time when I was still eating gluten and wasn’t eating vegan yet. BUT: That’s what this blog is for. If I ever develop a vegan canelloni recipe, it will definitely get a place of honor here.
Today we had vegan tacos filled with sautéed red and green bell peppers and zucchini. Before you start cooking, just a few notes. Well, actually, they are rather warnings, because making this recipe was rather turbulent and brought us to the brink of a crisis. Why?
Definitely, because of the tortillas. We bought extra corn flour for tortillas with Spanish inscription on the package, because we read that normal corn flour is not suitable for making tortillas. With normal corn flour the tortillas would break apart too easily. So far so good. Of course, we didn’t know that there are still subtle but decisive differences in Mexican corn flour. We strictly followed the instructions on the package (I wrote them down for you below in the recipe box).
The suitable corn flour is pretreated by nixtamalization, which means that it develops the adhesive properties required for baking and, thus, becomes easier for people to digest. Apparently, the corn flour we used was not, or at least not sufficiently pretreated, because the tortillas kept falling apart and it took us some time and nerves to put together the 5 tortillas planned for the photo and to transport them safely to the pan. Fortunately, they were delicious, and when baked, they became even so stable that we could have used them as a hand fan if the weather outside had been hot…
The second note is not a warning, but VERY important: In order for the paprika filling to get its authentic taste, you have to season it with smoked, and not with sweet or spicy paprika powder! I had this one. It’s particularly tasty and aromatic and you really only need to “powder” it lightly over the mixture twice and stir the mixture in between. Otherwise it becomes too “smoky”. If that happens, you can throw it into the garbage right away. Better rely on your sense of taste, be cautious and don’t over-season the filling. On the other hand this particular seasoning is definitely important for this recipe, because otherwise you won’t get its aromatic flavor.
Well, enough talk for now, now it’s time to cook. Have fun and as I said, go to the Spanish shop or order suitable corn flour for tortillas 🙂Print
1 cup of corn flour (corn flour for tortillas)
1 tbsp tomato paste
3 bell peppers (2 red, one green)
1 large clove of garlic
about 1/4 tsp smoked paprika spice
2 pinches of cinnamon powder
1/2 bunch of cilantro
Salt, pepper, to taste
2-3 tablespoons vegetable oil for frying
- Follow the instructions on the package of your corn flour and prepare a dough. Our instructions were: Combine 1 cup of water with 1 cup flour and knead until a smooth dough is formed.
- Roll the dough into 5 equal-sized balls and flatten each with a tortilla press (also available in the Spanish or Latin American shop) or between two inverted pots and two layers of cling film to form a flat cake with a diameter of about 10 cm.
- Heat a pan and bake the tortillas one by one. Bake it on one side until it starts to bulge in some places, then it’s time to turn it over and let the other side tan a little.
- In the meantime, free the peppers from the core, cut them into fine stripes, finely slice the onions, crush the garlic, roughly chop the coriander. Halve the zucchini, cut off the ends and cut into fine slices.
- Now heat the oil in the pan and first sauté the onion and the garlic, then add the peppers and the zucchini and simmer on a medium setting for about 10 minutes until they look like in the photo with the ready mixture.
- After about 3 minutes add the tomato paste, mix everything well and then season with the spices, salt and pepper. As I said above, it’s best to rely on your sense of taste and not so much on the information here, because everyone perceives the intensity of the spices differently.
- Now fill the tortillas with the filling, close them as shown in the picture and sprinkle with coriander, lime and enjoy them directly. We tried them also when they were already cold – they were still delicious!