Mexican tortilla pies

I decided to have some fun with my first ever batch of TM made spelt tortillas! Thank you Quirky Cooking :) I made them with 200g white and 100g wholemeal spelt flour, but I'll add more water next time as they were probably a little too thick (as you can see in the photo below) . . . . anyway I'm sure I'll get better with practise! I've added a tortilla press to my wish list too :)

To fill my tortilla pie crust, I wanted to make a taco-type filling completely from scratch, i.e. no commercial taco seasoning in sight! I am also liking that I now have a gorgeous healthier alternative to corn taco shells . . . I avoid corn and corn derived ingredients these days due to the controversy surrounding it and other genetically modified crops, (read more here). If you like tacos, you should enjoy these. They are both fun and nutritious for your children, with hidden veg inside :)

The filling for these pies makes heaps, so you'll most likely need two batches of tortillas or a full bag of purchased ones, (but if you are still buying it's time to try TM made!). You can make the homemade tortillas ahead of time. Simply store them in a large ziplock bag or freeze them, if you are making more than one-day ahead. You can also prepare the pie crusts up to a day ahead from your freshly made tortillas. Just follow step 1 & 2 below, and store them in an airtight container. They will remain crisp and ready to use. 

I topped our Mexican tortilla pies with freshly made guacamole and grated cheese, but you could also add fresh tomato salsa and sour cream. 

ingredients
TM made spelt tortillas
3 tsp cumin seeds
3 tsp dried coriander (cilantro) leaves
1 1/2  tsp oregano leaves
3 tsp paprika
1 sml dried red chilli - or use chilli powder to taste
1 medium carrot, cut into chunks
1/2 punnet mushrooms
1/2 green capsicum or zucchini, cut into chunks
500g beef rump steak, trimmed & cut into chunks
1 sml red onion, halved
2 large cloves garlic
30g EVOO
1 x can organic BPA-free crushed tomatoes
2 tbsp tomato paste
1 x can organic BPA-free red kidney beans, drained & rinsed
2 tbsp TM vegetable stock paste
handful fresh chopped coriander (cilantro) leaves

guacamole topping
1-2 ripe avocadoes
freshly squeezed lemon juice, to taste
grated tasty cheese, to taste


method
1. Preheat oven to 180°C fan forced. Grease 6-8 holes, 3/4 cup capacity texas muffin pan with oil. You could also use large ramekins. 

2. Microwave tortillas on HIGH about 10 seconds each or until warm to soften (if needed) and form the pie crust by pressing one into each muffin hole, (you will need to fold in the sides of the tortilla a couple of times to make it fit). Spray or brush with coconut oil and bake for about 8 minutes or until golden & crisp. Cool in the pan for 20 minutes.

3. Meanwhile add all of the dried spices to the TM bowl. Grind for 30 seconds on speed 9 or until finely ground. Decant and set aside. This is your additive-free taco seasoning!

4. Add vegetables (except onion) and chop for 5 seconds on speed 5. Decant and set aside in a separate bowl to the spices.  

5. Place red onion and garlic (+ fresh chilli if using) into TM bowl and chop for 6 seconds on speed 7. Add the beef and set dial closed lid and mince by pulsing Turbo button 2-3 times. NOTE: Don't overdo the pulsing, remember that your mince will break up more during cooking. 

6. Add the oil and return the ground spices to the TM bowl and sauté for 4 minutes on 100° C, on reverse + speed 1. 

7. Return the chopped vegetables and add remaining ingredients, except the fresh coriander to the TM bowl.  Cook for 15-20 minutes at 100°C on reverse + speed 1. Stir through the chopped fresh coriander using the spatula. Pour the mince mixture into a thermosaver and clean the TM bowl ready to make the fresh guacamole . . . or use your second bowl if you have one :)

8. To make a basic guacamole, add avocado flesh and lemon juice to the TM bowl. Season well and mix on speed 5 for 5 seconds or until a desired consistency. 

9. To assemble the tortilla pies . . . spoon the Mexican mince mixture into the tortilla cases. Dollop with guacamole and sprinkle with grated cheese. Enjoy!

variation ideas

• I have also prepared mini versions of these using smaller tortillas in a muffin tin - a fab finger food or children's party idea!
• If you have leftovers, you could whip up some spelt bread dough and make bread pockets with the taco mixture as a filling.
• Enjoy gluten-free by serving up the taco mixture with rice  :)

no Thermomix?

• grind the spices in a coffee grinder
• use minced beef & cook on the stove top
• use 2 stock cubes in place of the TM vegetable stock

The inspiration for my TM Mexican tortilla pies comes from this recipe.

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