Main ingredients 🥩
FlourBaking powderSaltPaprika powderOnionTomatoPepperCumin powderCilantroLimeEggsShrimpBulgogiLettuceAvocadoYogurt
Striker Chef's Homemade Tortilla Tacos
Homemade tacos made with a tortilla dough prepared from scratch using flour and paprika powder, topped with a refreshing tomato salsa and various toppings like bulgogi and shrimp.
🙋 Recommended for
- ⭐ Those who want to experience authentic tacos made with heartfelt homemade dough instead of store-bought tortillas.
- ⭐ Those who want to create an exotic yet perfectly seasoned dish by combining familiar ingredients like bulgogi or shrimp.
- ⭐ Those preparing for a home party or looking for snack ideas, incorporating the vibrant flavors of fresh homemade salsa and cilantro.
Ingredients needed 🛒3 servings
- 3 cups flour
- 1.5 tsp baking powder
- 1 tsp salt (for dough)
- A pinch of paprika powder
- 3/4 cup warm water
- 1/2 onion
- 1 tomato
- 1/3 tsp salt (for salsa)
- A pinch of pepper
- A pinch of cumin powder
- Generous amount of cilantro
- 1 lime
- 2-3 eggs
- Appropriate amount of frozen shrimp
- Appropriate amount of bulgogi
- A little lettuce
- 1 avocado
- Appropriate amount of plain yogurt
Recipe 🍳
- In a large bowl, combine 3 cups of flour, 1.5 tsp of baking powder, 1 tsp of salt, and paprika powder, and mix lightly.
- Gradually add 3/4 cup of warm water in about 3 portions, kneading with your hands to form a dough without any dry flour.
- Once the dough surface is smooth, place it in a bowl, cover with a damp towel or cloth, and let it rest at room temperature for 1 hour.
- While the dough is resting, finely chop the onion, tomato, and cilantro, and place them together in a mixing bowl.
- Add 1/3 tsp of salt, pepper, and cumin powder to the chopped vegetables, cut the lime in half, and squeeze plenty of juice to complete the salsa.
- Season the eggs with salt and make soft scrambled eggs. Separately, pan-fry the shrimp and bulgogi until golden brown to prepare the fillings.
- Remove the pit from the avocado and thinly slice it. Thinly shred the lettuce to prepare the accompanying vegetables.
- Divide the rested tortilla dough into portions about the size of a large marble, roll them into balls, and then flatten them thinly and evenly with a rolling pin.
- Heat a dry pan over high heat without any oil. Place the flattened dough onto the hot pan and cook until it puffs up with bubbles and turns golden brown on both sides.
- On the warm, cooked tortilla, arrange the prepared fillings, lettuce, and avocado, then top with salsa and yogurt to finish.
- Combine flour, baking powder, salt, and paprika powder, add warm water in portions, knead, and let rest for 1 hour.
- Mix chopped tomatoes, onions, and cilantro with salt, pepper, cumin, and lime juice to make salsa. Cook eggs, shrimp, and bulgogi.
- Thinly roll out the dough, cook it on a dry pan, then top with prepared fillings, salsa, and yogurt before wrapping and eating.
Cooking tips 💡
- The water used for the dough should be warm, not cold, to help with gluten formation and the reaction of baking powder, resulting in a soft texture.
- When resting the dough, cover it tightly with a damp cloth wrung out well or plastic wrap to prevent the surface from drying out and becoming hard.
- To achieve an authentic Mexican flavor that differentiates from store-bought sauces, it's essential to include cumin powder, fresh lime juice, and cilantro in the salsa.
- When cooking the tortillas, avoid adding oil to the pan, as it can cause them to lose moisture during heating. They should be cooked quickly using only the heat of the dry pan to maintain their chewy texture.