This crew recipe is by our Office Administrator, Tosha:
It’s no secret that “The Daytripper” crew loves to eat good food across Texas. And y’all know the Lone Star State has some of the best food in the country. There’s BBQ, Tex-Mex and then there are TACOS. Who doesn’t love a taco or two? Whether it’s breakfast, lunch or dinner, my family loves tacos anytime of the day.
Tortillas
As a child, I remember my mom waking up early during the workweek to make handmade flour tortillas for our family. They were the melt-in-your-mouth kind and they were THE BEST. I will never be able to replicate my mom’s recipe as only she has the magic touch. However, I can promise you a delicious homemade corn tortilla with only two ingredients. Yes, I said TWO ingredients.
First, you’ll need a bag of Bob’s Red Mill Masa Harina, 2-cup glass measuring cup, tortilla press and plastic wrap to cover both sides of the press.
Measure 2 cups of Masa Harina and pour into a medium sized mixing bowl. Add about 1 ½ cups hot water to the Masa Harina and stir with a spoon to the right consistency.
Once stirred, shape the mix into one big spongy ball.
Form a ping pong ball-sized tortilla and place on the wrapped press.
Press down to form your first tortilla. Repeat this step until all of the tortillas are pressed. You should have close to 18 tortillas total.
We prefer to cook the tortillas on our round cast iron griddle. Set your stovetop temperature to medium and allow the cast iron griddle to warm before you throw on the first tortilla. No need for butter or oil — just cook the tortillas for 2 minutes on each side. Our griddle allows us to cook three at a time.
You now have tasty tortillas for your tacos. You can stop there or continue to make a full taco with my Crock-pot pinto beans and fresh sauteed veggies recipes below.
Crock-pot Beans
There are no beans like Crock-pot pinto beans. They’re a staple in our house and are super easy to make. All you need is a 1-2 lb bag of dry pinto beans (depending on how many people you’d like to feed). Put the desired amount of beans in a colander, rinse well, and put them in the Crock-pot.
Add two garlic cloves minced, a few twists of pepper and cumin for flavor. Stir well and add enough water to cover the beans. Cook the beans on low for 6-7 hours. And the best part is you can freeze the leftovers!
Sauteed Veggies
Fresh veggies are a big deal at our house. I have two growing boys and good nutrition fuels their bodies. Get ready to cook up zucchini, yellow squash, bell pepper and a yellow onion for that tasty taco. Don’t forget to season with garlic powder and pepper. You can either saute or grill the veggies, your choice.
You can combine veggies and beans into tacos. That’s what we do!
I love making real food for my family and the faster, the better. In fact, leftovers are a huge win, too! But there’s nothing better than a home-cooked meal.
Tosha’s Tacos
Tortilla Ingredients
Bob’s Red Mill Masa Harina
2 cups Masa Harina
1½ cups hot water
Tortilla press (or a flat glass bottom pie dish to make perfect circles)
Plastic wrap (to cover top and bottom of the press)
Instructions
1. Combine water and Bob’s Red Mill Masa Harina in a medium mixing bowl.
2. Once it reaches desired consistency, shape into a large spongy ball.
3. Form a ping-pong sized ball and place on plastic-wrapped tortilla press. Press down to form tortilla. Repeat process using up all the dough. Recipe makes about 18.
4. In cast iron griddle, cook tortillas on medium heat for 1-2 minutes each side.
Crock-pot Pinto Beans Ingredients
1-2 lb dry pinto beans
2 garlic cloves (minced)
½ tsp to 1 tsp ground pepper (we prefer fresh and twisted)
1-2 tbsp cumin
Instructions
1. Combine rinsed pinto beans, pepper, garlic and cumin to Crock-pot.
2. Stir well and add enough water to cover beans.
3. Cook beans on low for 6-7 hours. Add more water, if needed.
Veggies (Sauteed or grilled) Ingredients
1-2 zucchini
1-2 yellow squash
1 bell pepper (any color)
½ or whole yellow onion
¼ tsp ground pepper
¼ tsp garlic powder
Instructions
1. Chop up all of the raw vegetables and sauteed with 1 tsp of olive oil in a pan or grill, if desired.
2. Fill homemade tortillas with sauteed or grilled veggies and pinto beans.
Additional add-ons for your taco:
Cilantro
Cheese
Sour cream
Guacamole
Linsey’s Salsa
Remember that as it sets, the flavors will combine and the spice will heat up. If it’s too spicy, add salt to cut it down. I find that it tastes best if you make it a day or two before you want to serve it, so the ingredients have time to meld. It will last two weeks, but let’s be honest, it never lasts more than two days in my family.
