Corn Tortillas With Spicy Beef

I have been rationing the last of our vegetables and salads.  Our lettuce is looking a little wilted but I perked up when I discovered some replenishments in the fresh produce aisles this morning at the local shops.  Before I bought up I thought I should use up what we had in the fridge.  So tonight’s dinner was using up our rations.

One thing that was notably absent from the shelves was flour.  Plain flour to be exact.  So although I am pretty well stocked I thought I would pull out my much underused bag of Mexican corn flour and make some tortillas for dinner.

The last time we had corn tortillas was when we had friends, Josh and Sharolyn for lunch, and Josh made the tortillas.  I am pretty sure Josh just mixed the corn flour with a little salt and water.  In Thomasina Miers ‘Mexican Food Made Simple’ book she also adds some olive oil but I just put about 2 cups of the corn flour in a big bowl along with a scant teaspoon of salt.  Then I just gradually added a little warm water until it all came together.

I rolled about 1/3 cup of the dough at a time in between Glad Go-Betweens wrap until it was about 3mm thick.  I popped my crepe pan over a low/medium heat and cooked the tortillas for a few minutes on each side.

We are a little mad for tortillas around here.  They suit us well as we can all pick and choose what we want in them.  Essie particularly loves tortillas and would eat them morning, noon and night if I let her. But she struggles to say ‘tortilla’.  She has come up with a new word that is the cross between ‘toilet’ and ‘tortilla’.  If you listen carefully you might here Tilly in the background trying to correct Essie but it never helps.  I trust she will grow out of it.

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corn tortillas with spicy beef

1 onion, finely chopped
2 cloves garlic, crushed
500g beef mince
2 teaspoons ground cumin
1/2 teaspoon chilli flakes
1 teaspoon smoked paprika
1 teaspoons dried oregano
1 teaspoon onion salt
100ml beef stock or water
juice from half a lime
salt and freshly ground black pepper

to serve

corn tortillas
tomatoes, chopped
lettuce leaves
greek yoghurt or sour cream
chopped red chilli
coriander leaves

Heat a little olive oil in a heavy based pan and saute the onions and garlic.  Add the mince and brown, breaking up any lumps with a spoon.  Drain off any of the meat fat.

Add all the spices and cook for a further minute before adding the beef stock.  Simmer for 3-5 minutes and squeeze over the lime juice.  Season to taste.

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3 Responses to Corn Tortillas With Spicy Beef

  1. Angela says:

    We all love tortillas here as well. They are so versatile, as well as being very tasty and quite healthy. I must have a go at making them. We only have tortillas every couple of months because I simply forget to buy them from the supermarket. However we would probably have them more often if I could just whip up some tortillas when we feel like a bit of mexican for dinner.
    Thanks again for a great post and recipe.

  2. Sharolyn says:

    I just listened to the little audio clip. Super cute Nat! What did you record that on you clever thing?

    • natalie says:

      Just an iphone app. Quick Voice. I have recorded the kids from time to time when they are saying the most adorable things like last year when all the Jacarandas were out and Elliott was obsessed with them and kept calling them ‘bacabandos’ and singing little songs about them! I love it because they don’t know I’m recording them.

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