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Make the Tortilla Dough

Prepare the Filling

  • Yellow Bell Peppers, julienned 3 cups
  • Red bell peppers, julienned 3 cups
  • Poblano peppers, julienned 3 cups
  • Tomatillos, husked and quartered 4 cups
  • Cilantro, minced 0.5 cup
  • Cumin, ground 1.25 Tbsp
  • Coriander, ground 1 Tbsp
  • Kosher salt 1 Tbsp
  • Black pepper, ground 0.5 Tbsp
  • Olive oil 3 Tbsp

Finish the Dish

  • Guacamole, prepared 2 cups
  • Salsa Roja, prepared 0.75 cup
  1. Make the Tortilla Dough

    • Place masa harina and flour in a bowl. To make this gluten free, omit the flour and add one extra cup of masa harina.
    • Add Hellmann's® Creamy Ranch Dressing and mix well.
    • The tortilla dough should hold tough when squeezed. It should not be sticky nor should it be dry. If sticky, add more masa harina. If dry, add more Ranch dressing. Wrap the dough with plastic wrap and leave at room temperature while preparing the filling.
  2. Prepare the Filling

    • Place all of the vegetables, cilantro, spices, and olive oil in a bowl and toss well.
    • Place on a sheet tray and roast at 350 degrees convection until cooked through, about 20 minutes.
  3. Make the Tortillas

    • Portion the tortilla dough to 1-2 oz each and lightly knead it in your hand to form a ball. Make 30 portions.
    • Prepare each tortilla press by lining it with a folded piece of parchment paper.
    • Press each tortilla and cook in a non stick pan, griddle, or comal for about a minute on each side.
  4. Finish the Dish

    • Holding one tortilla in hand, place some of the vegetable mixture inside and repeat for the 2 other tortillas.
    • Top each taco with 1 Tbsp of guacamole and 1 tsp of salsa roja.
    • Serve with lime.
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