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Homemade Tortillas:
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1) In a bowl, mix 4 cups masa and 1/2 tsp salt with 2 cup water.
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Knead gently and shape into a ball.
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Cut in to 16 equal pieces.
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With rolling pin, roll the pieces into flat discs.
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2) Heat cast iron skillet on medium heat.
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Place tortilla on for ~50 seconds, and flip sides.
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Cook another 50 seconds.
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Place on a plate and cover with moist paper towel.
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Repeat.
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Set aside.
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Creamy Lentils:
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1) Simmer lentils with 1/2 chopped onion, 2 cloves garlic, 1 dash cumin, 1 bay leaf.
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Add water as needed.
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When done cooking, add 1/5 cup yogurt to give them a creamy texture like refried beans, but WAY healthier.
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Mexican Vegetables:
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1) Saute carrots, zucchini, squash in a little olive oil.
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Toss with garlic, a dash of cumin, and salt to taste.
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Keep them a bit crunchy, dont cook them too much.
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2) In a small frying pan, add a little olive oil.
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Toss in 1 onion sliced and the 4 button mushrooms, sliced.
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Add a pinch of salt and cumin.
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Add 1 chopped adobo pepper.
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Cook until onions are translucent and set all aside.
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Salsa/Guac:
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1) Dice 2 tomatoes, 1 avocado, and 1 onion.
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Add chopped cilantro, the juice from 1/2 a lime, and salt to taste.
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Perfect for a serve your own meal, or an all out dinner spread.
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The fixings also make a great salad tossed with tortilla chips!
