Mexican Tortillas With Tomato Salsa

Mexican Tortillas With Tomato Salsa

Get the party started with these Mexican fiesta favourites!

Ingredients

For the Tortillas:

2 cups of wholewheat flour

3 tablespoons of olive oil

1/2 a teaspoon of salt

2/3 cup of warm water

For the Tomato Salsa:

500 grammes of organic cherry tomatoes

2 red onions

1 red chilli

3 cloves of garlic

1 lime

For the Blackbean and Avocado 

1 avocado 

1 tin of blackbeans 

1 lime 

1 tablespoon of olive oil 

 

Method

Tortillas

1. Place the flour, olive oil and salt in a bowl and mix together.

2. Slowly add the warm water until a dough is formed.

3. Place the dough on a lightly floured surface and knead for 5 minutes.

4. Leave the dough in a bowl covered with a tea towel for half an hour.

5. Knead the dough again for 5 minutes.

6. Divide the dough into 8 pieces.

7. Using a rolling pin, roll each piece of dough into a thin circle.

8. Heat a heavy frying pan until it is hot.

9. Place each tortilla in the frying pan until it has brown spots (about 2 minutes each side).

Tomato Salsa

1. Chop all the ingredients (apart from the lime) into small chunks and place in a bowl.

2. Squeeze over the lime and mix together.

3. Refrigerate until ready to serve.

Avocado and Blackbean

1: Halve and then quarter the avocado. 

2: Open tin of blackbeans and rinse. 

3: Combine both in a bowl but without mixing. 

4: Squeeze half a lime over both. 

5: Drizzle in olive oil and gentle stir through. 

 

Photography: Faith Mason for Made In Hackney, Food Styling: Ximena Ransom for Made In Hackney



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