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7 min read

Taco Salad Bowl with Jalapeño Flour Tortillas

TIME: 45 MINS | 3-4 SERVINGS

FEATURING
Peach Balsamic Vinegar
Jalapeño Olive Oil
Sriracha Hot Chili

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Ingredients


2 cups flour

1 teaspoon baking powder

1/2 salt

1/3 cup of Jalapeño Co-milled Olive Oil (or EVOO)

1 jalapeno pepper chopped optional

3/4 cup of warm water

Preparation


Taco Mix Instructions:

STEP 1
Mix all dry ingredients in a bowl. Mix in oil and water until dough is formed. Then knead for 5 minutes on a floured flat surface.

STEP 2
The dough should be tacky but elastic and smooth. Roll the dough into a ball and let it rest covered in a bowl for 30min -2hrs. (depends on how much time you have)

STEP 3
Divide the dough into 8-10 ball for soft taco size or 4-5 balls for large size (taco bowl). Roll out each ball into a circle shape.

STEP 4
Heat an iron skillet at medium heat. Cook the tortilla for 30 seconds on each side. Air bubbles will form.

 

Taco Bowl Instructions:

Pre-heat oven to 375 degrees. Using a ramekin place and center on the bottom of the tortilla. Then using a double layer of foil wrap around the tortilla press around the sides to form a bowl. Set the tortilla right side up on a baking sheet and bake until crispy for 5 minutes. Then remove the ramekin and bake for 3 minutes until golden brown. Serve with a Mexican Chopped Salad.

Try It Yourself


Extra Virgin Olive Oil infused with dried chives. Use this oil to add a burst of fresh herb flavor to your dishes!

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