How to Make Thomas Keller California Farm Tacos from scratch

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, california farm tacos from scratch. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

California Farm Tacos from scratch is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. California Farm Tacos from scratch is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook california farm tacos from scratch using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make California Farm Tacos from scratch:

1. Prepare 1/2 cup masa corn flour, Tbs vegetable oil
2. Get 1/2 pound ground beef
3. Make ready 1/2 cup dry black beans, clove of garlic
4. Prepare 1/2 cup chopped jalapeno peppers, fresh or pickled
5. Take 1/2 cup grated cheese, we grate aged Tillamook white cheddar
6. Get 1/2 cup chopped tomato
7. Get 1/2 cup chopped green onion
8. Prepare 1/2 cup chopped red onion
9. Take 1/2 cup chopped nappa cabbage or romaine lettuce, iceberg lettuce
10. Prepare 1/4 cup fresh thick greek yoghurt
11. Make ready Tbs hot sauce, tsp coriander, (optional) 1/4 cup pico de gallo sauce
12. Get Tools:
13. Take Tortilla press
14. Take quart freezer bag, top removed, sides cut open

Instructions to make California Farm Tacos from scratch:

1. Put 1/2 cup dry black beans in pan, cover in 2 cups of water, add tsp coriander, clove of garlic, stir well, bring to boil, lid on pan, simmer one hour, remove garlic clove. Keep warm in oven.
2. Tortillas: mix 1/2 cup masa flour with 1/2 cup of boiling water, stir well, cool, press into ball, divide into three or four balls, set aside.
3. Make plastic freezer bag cover for inside your tortilla press, reuse after each use. Cut off top, open sides, leave bottom. Tortillas will not stick, or break.
4. Heat skillet to medium, add tablespoon vegetable oil (we use grapeseed), press tortilla, open plastic cover, flip into your hand, peel back plastic, put into skillet, fry till bubbly, turn, fry flat for tostada, fold and fry for taco shell. Keep in warm oven.
5. Mix half pound ground beef with half cup chopped red onions, tsp of hot sauce, simmer in skillet till onions have glazed. Keep in warm oven
6. Compose your tortilla dinner: warm tortilla, 4 Tbs warm beef on top, tsp grated cheese on top to melt, Tbs warm black beans on top, 4 tsp chopped jalapeno pepper on top, next:
7. Next, Tbs shredded cabbage, then Tbs tomatoes op top, then 2 tsp chopped green onions, then (optionally) 2 tsp pico de gallo sauce, then Tbs homemade greek yoghurt. Enjoy!

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