Homemade Flour Tortillas, Cook's Illustrated Ground Beef Taco Filling, and Crispy Corn Taco Shells

Have you ever used a tortilla maker? Not a tortilla press, but a tortilla maker that presses and cooks tortillas to perfection? I bought a Sachi tortilla maker off of EBay a couple months back and haven’t purchased a single package of tortillas since. If you’ve never had a warm homemade flour tortilla before, you’ve got to try this.

I find myself stuffing tortillas with all kinds of strange leftovers these days. Like left-over cheesy scalloped potatoes, tri-tip, and hot pepper sauce. Or a mixture of potatoes, peppers, onions, sausage, and eggs for breakfast. Then there is always the quick quesadilla lunch I can press right in the tortilla maker.

When we make tacos I have a fantastic new go to recipe from Cook’s Illustrated for taco meat. Cook’s also has a recipe for frying up your own crispy corn taco shells which I’ve included for you.

If you use shortening in the tortillas instead of the olive oil I used, you may not need to press a second time. I wrote the instructions for two pressings, which removes the excess liquid. You’ll have to play around and see what you like best.

If you buy a tortilla maker, make sure you get one with temperature control. You’ll need to cook the tortillas on a lower setting during the first press so that the pressure from the heated liquid in the dough doesn’t blow the tortilla into pieces. Trust me on this one. I wasted many a tortilla before I got the hang of it. You won't have to go through that with these instructions.

Soon you will know what it feels like to turn up your nose at grocery store tortillas and save a bundle of money all at the same time.

Flour Tortillas
2 cups unbleached all-purpose flour
3 Tablespoons vegetable oil or shortening (I used extra light olive oil)

½ teaspoon salt

2/3 cup warm water

Whole Wheat Tortillas
1 cup whole wheat flour (I use white whole wheat flour)
1 cup unbleached all-purpose flour
3 Tablespoons vegetable oil or shortening (I use extra light olive oil)
½ teaspoon salt
2/3 cup warm water

Instructions
1. Pick either the flour tortilla or whole wheat tortilla recipe.

2. In a food processor add the flour, oil or shortening, and salt. Process for several seconds. Then add the warm water and process until a ball forms.

3. Remove the dough from the food processor and knead in your hands several times. Place the dough in a small bowl and cover with foil. Let the dough rest on the counter for at least 30 minutes.

4. Turn the Sachi tortilla maker ¾ of the way into medium heat and brush lightly with oil (Don't use non-stick spray). Knead the dough a couple times and divide into 10 or 12 balls and press slightly to flatten.

5. Place the dough balls one at a time into the back middle of the iron. Press for about 20 seconds and check for doneness, flip if needed. Remove the tortillas when they are no longer wet looking, but not browned at all. Repeat with the remaining tortillas brushing the plates with oil as needed; place the cooked ones on a plate.

6. Turn the tortilla press to the middle of high heat. Take a cooked tortilla and repress until no longer wet looking and the steam nearly stops coming out of the sides. Be careful not to brown or your tortillas will be crispy instead of soft. Repeat with the remaining tortillas.

7. Let the tortillas cool for a few minutes on a plate and then pull apart and restack to make sure they stay separated. Store extras wrapped in foil in the refrigerator.

Makes 10 to 12 tortillas.

Cook's Illustrated Ground Beef Tacos


Cook's Illustrated Note: Tomato sauce is sold in cans in the same aisle that carries canned whole tomatoes. Do not use jarred pasta sauce in its place. We prefer to let diners top their own tacos with whatever fillings they prefer. There’s no need to prepare all of the toppings listed below, but cheese, lettuce, and tomatoes are, in our opinion, essential.

Beef Filling
2 teaspoons corn or vegetable oil
1 small onion, chopped small (about 2/3 cup)
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon coriander
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
Table salt
1 pound 90 percent lean (or leaner) ground beef
½ cup plain tomato sauce (see note)
½ cup low-sodium chicken broth *Please go MSG free here! ~Laura*
1 teaspoon brown sugar
2 teaspoons vinegar, preferably cider vinegar
Ground black pepper

Shells and Toppings
8 Home-Friend Taco Shells or store bought shells (warmed according to package instructions)
4 ounces shredded cheddar or Monterey Jack cheese (1 cup)
2 cups shredded iceberg lettuce
2 small tomatoes, chopped small
½ cup sour cream
1 avocado, diced medium
1 small onion, chopped small
2 tablespoons chopped fresh cilantro leaves
Hot pepper sauce

1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking. Add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and ½ teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.

2. Using a wide, shallow spoon, divide filling evenly among prepared taco shells; place 2 tacos on individual plates. Serve immediately, passing toppings separately.

Home-Fried (Corn) Taco Shells
The taco shells can be fried before you make the filling and rewarmed in a 200-degree oven for about 10 minutes before serving.

¾ cup corn, vegetable, or canola oil
8 (6 inch) corn tortillas

1. Heat oil in 8-inch heavy-bottomed skilled over medium heat to 350 degrees, about 5 minutes (oil should bubble when small piece of tortilla is dropped in; tortilla piece should rise to surface in 2 seconds and be light golden brown in about 1 ½ minutes). Meanwhile, line rimmed baking sheet with double thickness paper towels.

2. Using tongs to hold tortilla, slip half of tortilla into hot oil. With metal spatula in other hand, keep half of tortilla submerged in oil. Fry until set but not brown, about 30 seconds. (You’re setting the shape here to make a folded crunchy corn tortilla.)

3. Flip tortilla; hold tortilla open about 2 inches while keeping bottom submerged in oil. Fry until golden brown, about 1 ½ minutes. Flip again and fry other side until golden brown, about 30 seconds. (You’re finishing the crispy taco shape here.)

4. Transfer shell upside down to prepared baking sheet to drain. Repeat with remaining tortillas, adjusting heat as necessary to keep oil between 350 and 375 degrees. (Stand them up with the bottom facing upwards like they have little legs.)

Ground beef taco filling and fried corn taco recipes from "Cook's Illustrated Special Collector's Edition All-Time Best Recipes 2009". Tortilla recipes from the Sachi booklet with rewritten instructions by Laura Flowers. Pictures by Laura Flowers.