Preparation time
30min
Total time
30min
Portion
6
portion(s)
Level
medium
Ingredients
Corn tortillas
- 260 g masa harina, plus extra for dusting
- 1.5 tsp sea salt
- 400-500 g hot tap water
- 50-100 g Coconut oil, for frying
Refried beans
- 120 g brown onion, cut into halves
- 2 garlic cloves
- 50 g Ghee
- 500 g canned pinto beans, rinsed and drained (2 cans)
- 0.25 tsp chilli powder
- 0.5 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp onion salt
- 1-2 tbsp water (optional)
Raw salsa
- 2 garlic cloves
- 6 sprigs fresh coriander, leaves and stems or fresh parsley, leaves only
- 20 g red onion
- 3 vine-rippened tomatoes, cut into halves and deseeded
- 0.25 tsp sea salt
- 2 tsp lime juice
- 0.75 tsp ground cumin
- 0.5-1 tsp chilli powder
- 0.5 tsp Coconut sugar
- 0.5 tsp balsamic vinegar
To serve
- 2 large avocados, peeled and cut into pieces (1 cm) or mashed
- 2 tsp lime juice
- 0.5 tsp onion salt or fine sea salt
- 1 pinch ground black pepper
- 300 g cos lettuce, cut into slices
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place masa harina and salt into mixing bowl and mix 5 sec/speed 3.
- Mixing speed 5, slowly add water through hole in mixing bowl lid until dough forms a small ball. The dough should be firm and springy to the touch and not dry or sticky. Transfer dough into a bowl and cover with a damp kitchen towel. Clean and dry mixing bowl.
- Flour a rolling pin and ThermomMat or work surface with masa harina. Pinch off a 4 cm ball of dough and lightly coat dough with masa harina, then roll out into a 20 cm tortilla (approx. 1-2 mm thick). Flip the tortilla over a couple of times as you roll, adding extra masa harina as needed. Re-flour rolling pin and ThermoMat or work surface and repeat with remaining dough to form 12 tortillas.
- Place a cast iron griddle or heavy-based frying pan over medium heat. Once hot, place a tortilla into the dry pan. Cook for approx. 20 seconds, until bubbles form on the surface. Turn tortilla and cook for a further 20 seconds until small bubbles form. Tortillas may appear to darken slightly and this is normal. Transfer cooked tortilla to a plate. Repeat with remaining tortillas, carefully cleaning out any burnt masa harina from the pan with paper towel, as needed. Set tortillas aside to dry out while you prepare the Refried beands and Raw salsa.
- Place onion and garlic into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.
- Add ghee and cook 3 min/100C/speed 1.
- Add all remaining Refried bean ingredients, except water, and mix 30 sec/
"Counter-clockwise operation" /speed 3 to gently mash the beans, then cook 8 min/90C/"Counter-clockwise operation" /speed 2. Add 1-2 tablespoons water if needed - beans should retain some texture and not be completely smooth. Transfer into a ThermoServer and set aside. Clean and dry mixing bowl. - Place garlic, coriander or parsley and onion into mixing bowl and chop 3 sec/speed 5. Scrape down sides of mixing bowl with spatula.
- Add all remaining salsa ingredients and chop 5 sec/speed 5. Transfer into a small serving bowl and set aside.
- Preheat oven to 60C. Line a baking tray with baking paper and set aside.
- Just before you want to serve, crisp up the tortillas. Place a heavy-based frying pan over medium heat and add coconut oil (approx. 5 mm deep). To test if oil is hot enough, drop a small piece of tortilla into pan, bubbles should appear around the tortilla immediately. Place a tortilla into pan and fry for 30-60 seconds until crisp and golden. Using tongs or a slotted spoon, carefully transfer tortilla to paper towel to drain. Transfer fried tortilla to prepared baking tray and keep warm in oven while you fry the remaining ones.
- Place avocado, lime juice, onion salt and pepper into a bowl and combine. Serve tortillas topped with lettuce, Refried beans, Raw salsa and avocado.
Corn tortillas
Refried beans
Raw salsa
Corn tortillas
To serve
Tip
All elements of this dish, except avocado topping, can be prepared the day before.
Tortillas crisp up the drier they are, so great to prepare ahead, then fry just before serving.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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