Ingredients

The following ingredients have 16 Servings
  • 2 1/3 cup 1-to-1 Baking Flour
  • 2/3 cup quinoa flour (or more baking flour)
  • 1 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 - 1 1/3 cup warm water
  • 1/3 cup olive oil
  • 1 lb ground turkey
  • 2 fresh jalapeños (seeded and chopped)
  • 1 small red onion (diced)
  • 1 garlic clove
  • 1 tomato (diced)
  • 2 tablespoons tomato paste
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • Pinch cayenne pepper
  • Salt & pepper to taste
  • Olive oil for cooking
  • Fresh lettuce
  • Red salsa
  • Guacamole
  • Cheese
  • Grilled corn

Instruction

  • Heat a pan drizzled with olive oil over medium heat. Add turkey and cook until almost done, about 5 minutes. Break the turkey up with a wooden spoon as you cook.
  • Transfer turkey to a plate and return pan to stove.
  • Drizzle a touch more olive oil to the pan then add the peppers, onions and garlic. Saute until garlic is fragrant, 2 - 3 minutes.
  • Transfer turkey back to the pan, add tomatoes, tomato paste and spices and simmer until meat is fully cooked, juicy and flavorful, another 5 - 10 minutes.
  • While tacos are cooking, prepare the tortillas.
  • Whisk together dry ingredients in a large mixing bowl. Measure water into a glass measuring cup (start with one cup first) and stir in oil.
  • Slowly pour liquids over dry and mix with a wooden spoon or hands until moist and can easily form a ball or be kneaded. If dough feels dry, add more water 1 - 2 tablespoons at a time, kneading well after each addition.
  • Take a piece of dough, slightly larger than a golf ball and roll it into a ball. Using a cast iron tortilla press, press the dough into the machine until they're the thickness of traditional tortillas.
  • Cook on medium in a dry cast iron pan for 2 - 3 minutes per side.
  • Repeat with remaining dough until no dough remains.
  • When ready to serve, place a scoop of taco filling into a tortilla, top with desired toppings and enjoy!