As promised – my Vegetable tortillas recipe! Well, sorta. If you remember a week ago I did a pantry experiment to see how we’d do if we somehow couldn’t go shopping. My biggest thing was the lack of vegetables! And I refuse to eat mushy canned peas.
I had an idea the other day and so here’s the result. Yummy chewy veggie tortillas. I haven’t perfected the recipe yet, since it leaves a lot to be desired still but it is definite progress. So I’m not going to post the actual recipe until I have it finished.
I will, however, tell you what I did.
My inspiration for this was that my husband has been eating tons of hummus lately (it’s pretty cheap to make from home-canned garbanzos, costs about 10% of what it does at the store). We ran out of veggies and I thought it would be cool to have something else he could use to dip in his hummus.
So I looked in the fridge and took out basically what veggies we had. I started with a can of italian stewed tomatoes and then gradually added in a couple carrots, some celery, broccoli, onion, fresh garlic, and cauliflower. I also added in salt, pepper and paprika.
I blended it all together until it was smooth. I then added enough Masa Harina to make it a thick paste that was suitable for rolling out.
I have been making corn tortillas for about a year now and so I am pretty comfy with the required texture, but for those of you who aren’t – it’s just right when the mixture is thick enough to not be so sticky it sticks to your hands. The nice thing about masa dough is that there’s no gluten so you can knead it all you want and it won’t become tough.
So I basically just mixed in as much masa as I could and then used my nice new tortilla press (thanks, Mom!) to make tortillas. I used them that night to make a leftover casserole with cooked chicken meat, leftover mexican rice, some salsa, cream cheese and cheddar cheese. It was quite delicious!
I also cut up some of them and made them into chips, though I was not very successful with those. I am no good at making chips, at least not the baked ones. I can fry them okay, but hey… they are deep fried. I’m trying to be healthy here! I think they would make excellent Mexican lasagna tortillas also, and I think I might try those next.
What was quite successful, though, is the next day when I made them into little quesadillas! I just laid one in my dry cast iron skillet, sprinkled some cheese on it and topped it with another tortilla. I cooked them until the cheese was melted and the outside of the tortilla was crisped a bit.
As you can see, they were a big hit! These tortillas ended up being approximately 50% vegetables, so that’s pretty good! I am going to try and add some bean flour or something next time to bump up the protein and reduce the corn.