Make the Tortilla Dough

Prepare the Filling

  • Yellow Bell Pepper, julienned 3 cups
  • Red bell pepper, julienned 3 cups
  • Poblano Pepper, juliened 3 cups
  • Tomatillos, husked and quartered 4 cups
  • Cilantro, minced 0.5 cup
  • Cumin, ground 1.25 Tbsp
  • Coriander, ground 1 Tbsp
  • Salt, Kosher 1 Tbsp
  • Black pepper, ground 0.5 Tbsp
  • Olive oil 45 ml

To Plate

  • Guacamole, prepared 2 cups
  • Salsa Roja, prepared 0.75 cup
  • Limes, cut into wedges, for garnish
  1. Make the Tortilla Dough

    • Place masa harina in a bowl and add flour if desired. To make this gluten free, omit the flour and add one extra cup of masa harina.
    • Add Hellmann's® Creamy Ranch Dressing and mix well. The tortilla dough should hold tough when squeezed. It should not be sticky nor should it be dry. If sticky, add more masa harina. If dry, add more Ranch dressing.
    • Wrap the dough with plastic wrap and leave at room temperature.
  2. Prepare the Filling

    • Place all of the vegetables, cilantro, spices, and olive oil in a bowl and toss well.
    • Place on a sheet tray and roast at 350F/180C convection until cooked through, about 20 minutes.
  3. Make the Tortillas

    • Portion the tortilla dough to 1-2 oz each and lightly knead it in your hand to form a ball. Make 30 portions.
    • Prepare your tortilla press by lining it with a folded piece of parchment paper.
    • Press each tortilla and cook in a non stick pan, griddle, or comal for about a minute on each side.
  4. To Plate

    • Each portion contains 3 taquitos. Holding one tortilla in hand, place some of the vegetable mixture inside and repeat for the 2 other tortillas.
    • Top with 1 Tbsp of guacamole and 1 tsp of salsa roja per tortilla.Garnish with lime.
    • Serve with a small side salad on the plate that is simply tossed with lime, salt and pepper.
    • For extra color, top with a mix of shaved carrot and micro cilantro.


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