Authentic and healthy Mexican Corn Tortillas with Spirulina and a delicious Macadamia-Spinach Salsa? Does this sounds like a dream combo to you? Then read on!
Since I lived in Mexico, I'm a huge Taco Lover! The flavor of fresh, homemade corn tortillas is incomparable to anything you taste in a Mexican restaurant over here. Unfortunately, most Mexican restaurants in Germany haven't gotten the hang of it yet. I I absolutely don't understand why. Once you know how to make tacos, it's super easy. Plus you barely need any ingredients. The right flour, water and salt. That's it! The recipe below contains a delicious base corn tortilla recipe with added spirulina and my beloved green spinach-macadamia pesto as a delicious salsa topping idea for all the good veggies you put inside. Enjoy!
Well to make Tacos, there is one essential you need, the right flour, and this flour is non-substitutable (I'm sorry!). Unfortunately, the flour isn't that easy to access here in Germany yet. Therefore, I highly recommend to purchase the flour online, unless you have a Mexican supermarket anywhere nearby of course. I purchased my flour from a store called MexGrocer, where I found it for a much better price than on Amazon or Rewe.
Besides "Taco Harina", you definitely need Spirulina if you want to make your Tacos super protein-rich and as green as mine. The Spirulina I currently use is from Sevenhills Wholefoods.
Another ingredient worth mentioning are Macadamias for the "salsa" as the nut isn't that easy to access yet either. Most Macadamias on the shelve are roasted and salted. I don't recommend those for cooking. Ideal are "unprocessed" or "raw" Macadamia nuts. Mine are from my favorite online store 1001Frucht.de. I absolutely love the quality of their nuts.
Honestly, it is super easy to make "authentic Mexican tortillas" if you have the equipment at hand. You mix the masa (dough) with water and salt and knead it until you end up with a perfectly smooth dough. Then, form little balls out of the dough which are then pressed into a flat tortillas. To press the tortillas, I personally use this Taco press. However, you can also use a rolling pin and just roll them out. (It takes a little while but works just as well).
Then last but not least, the raw tortilla has to be cooked. I usually use a regular pan for it without any oil. At this stage, you don't fry the tortilla. If you want to add a little oil to your tortilla, place it back into your pan for a second round right before serving. At the initial "baking stage" though, no oil please! And that's it! If you got the salsa and the veggie filling ready, everything is ready to serve.
PS: Many Mexicans cover the fresh corn tortillas in a little towel placed in a bowl after the "baking" process. This helps to keep the tortilla hot until they are enjoyed at the lunch, dinner and even breakfast table.
If you're hooked and feel like exploring more "authentic Mexican" veggie recipes, take a look at the following creations:
I hope you enjoy this veggie Taco recipe with my beloved Macadamia-Spinach Salsa as much as I do. Like always, I would love to see your delicious results and repost them on my social channels. Therefore, make sure to tag me on Instagram, Pinterest or Facebook. Besides, if you have any feedback for me, questions with regards to the recipe or if you just want to say "hey", comment below or shoot me a personal message through my contact form.
This article contains affiliate links (paid and unpaid).