Mexican tortilla pies

I decided to have some fun with my first ever batch of TM made spelt tortillas! Thank you Quirky Cooking :) I made them with 200g white and 100g wholemeal spelt flour, but I'll add more water next time as they were probably a little too thick (as you can see in the photo below) . . . . anyway I'm sure I'll get better with practise! I've added a tortilla press to my wish list too :)

To fill my tortilla pie crust, I wanted to make a taco-type filling completely from scratch, i.e. no commercial taco seasoning in sight! I am also liking that I now have a gorgeous healthier alternative to corn taco shells . . . I avoid corn and corn derived ingredients these days due to the controversy surrounding it and other genetically modified crops, (read more here). If you like tacos, you should enjoy these. They are both fun and nutritious for your children, with hidden veg inside :)

The filling for these pies makes heaps, so you'll most likely need two batches of tortillas or a full bag of purchased ones, (but if you are still buying it's time to try TM made!). You can make the homemade tortillas ahead of time. Simply store them in a large ziplock bag or freeze them, if you are making more than one-day ahead. You can also prepare the pie crusts up to a day ahead from your freshly made tortillas. Just follow step 1 & 2 below, and store them in an airtight container. They will remain crisp and ready to use. 

I topped our Mexican tortilla pies with freshly made guacamole and grated cheese, but you could also add fresh tomato salsa and sour cream. 

ingredients
TM made spelt tortillas
3 tsp cumin seeds
3 tsp dried coriander (cilantro) leaves
1 1/2  tsp oregano leaves
3 tsp paprika
1 sml dried red chilli - or use chilli powder to taste
1 medium carrot, cut into chunks
1/2 punnet mushrooms
1/2 green capsicum or zucchini, cut into chunks
500g beef rump steak, trimmed & cut into chunks
1 sml red onion, halved
2 large cloves garlic
30g EVOO
1 x can organic BPA-free crushed tomatoes
2 tbsp tomato paste
1 x can organic BPA-free red kidney beans, drained & rinsed
2 tbsp TM vegetable stock paste
handful fresh chopped coriander (cilantro) leaves

guacamole topping
1-2 ripe avocadoes
freshly squeezed lemon juice, to taste
grated tasty cheese, to taste


method
1. Preheat oven to 180°C fan forced. Grease 6-8 holes, 3/4 cup capacity texas muffin pan with oil. You could also use large ramekins. 

2. Microwave tortillas on HIGH about 10 seconds each or until warm to soften (if needed) and form the pie crust by pressing one into each muffin hole, (you will need to fold in the sides of the tortilla a couple of times to make it fit). Spray or brush with coconut oil and bake for about 8 minutes or until golden & crisp. Cool in the pan for 20 minutes.

3. Meanwhile add all of the dried spices to the TM bowl. Grind for 30 seconds on speed 9 or until finely ground. Decant and set aside. This is your additive-free taco seasoning!

4. Add vegetables (except onion) and chop for 5 seconds on speed 5. Decant and set aside in a separate bowl to the spices.  

5. Place red onion and garlic (+ fresh chilli if using) into TM bowl and chop for 6 seconds on speed 7. Add the beef and set dial closed lid and mince by pulsing Turbo button 2-3 times. NOTE: Don't overdo the pulsing, remember that your mince will break up more during cooking. 

6. Add the oil and return the ground spices to the TM bowl and sauté for 4 minutes on 100° C, on reverse + speed 1. 

7. Return the chopped vegetables and add remaining ingredients, except the fresh coriander to the TM bowl.  Cook for 15-20 minutes at 100°C on reverse + speed 1. Stir through the chopped fresh coriander using the spatula. Pour the mince mixture into a thermosaver and clean the TM bowl ready to make the fresh guacamole . . . or use your second bowl if you have one :)

8. To make a basic guacamole, add avocado flesh and lemon juice to the TM bowl. Season well and mix on speed 5 for 5 seconds or until a desired consistency. 

9. To assemble the tortilla pies . . . spoon the Mexican mince mixture into the tortilla cases. Dollop with guacamole and sprinkle with grated cheese. Enjoy!

variation ideas

• I have also prepared mini versions of these using smaller tortillas in a muffin tin - a fab finger food or children's party idea!
• If you have leftovers, you could whip up some spelt bread dough and make bread pockets with the taco mixture as a filling.
• Enjoy gluten-free by serving up the taco mixture with rice  :)

no Thermomix?

• grind the spices in a coffee grinder
• use minced beef & cook on the stove top
• use 2 stock cubes in place of the TM vegetable stock

The inspiration for my TM Mexican tortilla pies comes from this recipe.

Find me on Facebook at Mixing it up in HK

Cacao Anzacs!

April 25 is of course Anzac Day which commemorates the first landing of the Anzacs during WW1 at Gallipoli in 1915. For most Australians and New Zealanders, it is an important National day where we remember the sacrifice of those who died in the war. 

The traditional Anzac biscuit recipe is said to have been developed during WW1 and of course stands for Australian New Zealand Army Corps. The story goes that during the war, Anzac biscuits were baked by the wives of soldiers and posted to their loved ones abroad. Due to the fact that the ingredients do not spoil easily and the biscuits kept well during naval transportation, they were a sought after package of much needed energy for the soldiers and not to mention a taste of home. 

Anzac biscuits, much loved by Australians and New Zealanders, are a big favourite in our household. My girls love them in their lunchbox and they are often my snack of choice. They are also so quick and easy to make, especially in the Thermomix :) I have a favourite 'traditional' recipe which I haven't made for quite a while, but this is because traditional recipes rarely remain traditional once I add them to my repertoire! . . .I just can't help myself :) 
My most recent take on the Anzac biscuit is the wholesome version below featuring freshly ground raw cacao beans. . . yummo!

I just love a crunchy Anzac with a chewy centre, and my latest version definitely meets my expectations, and best of all is powered by chocolate! These Cacao Anzacs also happen to be vegan, wheat-free and higher in fibre than conventional ones. I have used coconut oil in place of butter and added some extra nutrition by using freshly ground oat and brown rice flour instead of white flour and also adding flaxseeds to the mix. I have also used sucanat sugar (which is easy to find in Hong Kong) in place of conventional brown sugar. For more about sucanat, see the Nutrition tid bits below. 

Cacao Anzacs

Ingredients
60g organic raw cacao beans 
2 tbsp flaxseeds
40g brown basmati rice
90g whole rolled oats (or steel cut oats)
110g organic virgin coconut oil

60g golden syrup

1-2 tbsp water
1 tsp bicarb soda
60g desiccated coconut
90g whole rolled oats, extra
150g sucanat (rapadura) sugar

method

1. Preheat oven to 180 degrees C. Line two baking trays with baking paper.
2. Place the raw cacao beans, flaxseeds, 90g oats and basmati rice in the TM bowl and grind for 1 minute on speed 9. Decant into a bowl and set aside.
3. Place coconut oil, golden syrup and water in the TM bowl. Mix at 60°C for 1-2 minutes on speed 2 or until fully melted and combined. Use less water for thicker, chunky biscuit and more for a thinner, chewier one :)
4. Add bicarb soda and mix for 5 seconds on speed 3 until dissolved.
5. Return the ground cacao beans, flax, oats and rice to the TM bowl along with the remaining dry ingredients, including the extra whole oats, and mix on reverse, speed 4 for 10-15 seconds until the mixture is just combined and comes together.
6. Drop tablespoonfuls of the mixture onto the prepared trays and flatten slightly with the back of a spoon, leaving enough room for spreading. Bake for approx 10 minutes or until they just darken evenly. First you'll see the edges brown and they'll just be a minute or so more. Allow to cool for 5 minutes on a tray, then transfer to a wire rack to cool completely. Keep in an airtight container for up to 5 days. 

No Thermomix?

Use my list of ingredients and make these using the traditional method for making Anzacs. Grind the cacao beans and flaxseeds in a coffee grinder, use any combination of flour instead of grinding your own to 130g (you could even use plain wheat flour if you prefer) and combine with the other dry ingredients. 

Nutrition tid bits
Sucanat or rapadura sugar as it is also known, is essentially dried cane juice. It still retains the vitamin and mineral rich molasses which is removed during the refining process to make white sugar. Brown sugar is commonly refined white sugar with added back molasses. 

Raw cacao beans, hailed as a superfood, are of course best eaten in their raw state in order to reap their potential health benefits. They are nutritionally a better choice than conventional cocoa or roasted cocoa beans because many of their active ingredients are preserved and not destroyed during heat processing. I utilise them raw in my Raw Cacao treat balls. Raw cacao beans are a rich source of a range of anti-oxidants, minerals and vitamins. 

Variation ideas

There are so many! 

For White Chocolate Cranberry Anzacs:  use 1/2 cup dried cranberries in place of the cacao beans, add 1 tsp cinnamon & drizzle with 100g melted white chocolate.

For Orange & Almond Anzacs: add 1 tbsp orange zest and 70g of flaked almonds in place of the cacao beans.

You can use raw cacao powder in place of the cacao beans and butter in place of the coconut oil if you don't have these in your pantry :)

The basic recipe for Anzacs is so versatile! I have made Anzac slice, Anzac muffins (recipes not as yet converted for the Thermomix) and have also been known to sprinkle crumbled homemade Anzac biscuits over stewed fruit as a quick fruit crumble. Try it sometime :)

 Find me on Facebook at Mixing it up in HK