Taco Filling:
2 tsp olive oil
3 green onions, minced
2 cups diced potatoes
1/4 tsp cumin
1/2 tsp chili powder
1 can diced tomatoes with chilis
3 cups pinto beans, drained and rinsed
Heat the olive oil over medium heat. Add the potatoes and onions and cook for 10 minutes, or until the potatoes are starting to get tender. Add everything else, lower heat to a simmer and cover. Cook until the potatoes are practically falling apart.
Fresh Salsa:
2-3 cups diced tomatoes
a handful of cilantro
1 tsp lime juice
a generous sprinkling of sea salt
Combine. Let sit at room temperature while everything else cooks.
Homemade Tortillas:
2 cups masa harina
1-1/3 cups warm water (I used a little of the bean cooking liquid)
Mix the masa with the water to form dough. Divide into 12 equal parts and roll each part into a ball with wet hands. Preheat a non-stick skillet on medium-high heat. Line the tortilla press with a Ziploc bag with the sides cut out. Squish the dough ball into a disk and place between the Ziploc flaps, then press. Peel the pressed tortilla gently off the Ziploc. Cook for 30 seconds to a minute on each side. Cover the cooked tortillas until ready to eat. Repeat with all the remaining dough balls, dusting the Ziploc with masa in between pressings.
To assemble the tacos:
Tortilla + potato/bean mixture + salsa + diced avocado
Blueberry-Nectarine Salad
Chop up nectarines. Mix them with blueberries. Serve. :P
Ingredient Notes: I found my masa harina in the baking aisle at the Franklin Dahl's. Pressing the tortillas is a pretty tricky art. I find they're harder to get off the Ziploc if you press them too thinly. (I've also tried wax paper and plastic wrap, and nothing works quite as well as the Ziploc.) If you don't have a tortilla press, you can always put the dough in the Ziploc, put it on the floor, put a skillet (or book) on top of that, and stand on it.
