Make the Tortilla Dough

Prepare the Filling

  • Olive oil 45.0 ml
  • Yellow bell pepper, julienned 525.0 g
  • Red bell pepper, julienned 520.0 g
  • Cilantro, minced 25.0 g
  • Tomatillos, husked and quartered 630.0 g
  • Poblano Pepper, juliened 520.0 g
  • Cumin, ground 9.0 g
  • Salt, kosher 18.0 g
  • Coriander, ground 2.0 g
  • Black pepper, ground 4.0 g

Finish the Dish

  • Guacamole, prepared 500.0 ml
  • Salsa Roja, prepared 190.0 ml
  • Limes, cut into wedges, for garnish
  • Vegetable mixture, prepared
  1. Make the Tortilla Dough

    • Place masa harina and flourin a bowl.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 while preparing the filling.
  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 30-60g. each and lightly knead it in your hand to form a ball. Make 30 portions.
    • Prepare each 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. Finish the Dish

    • Holding one tortilla in hand, place some of the vegetable mixture inside and repeat for the 2 other tortillas.
    • Top each taco with 15 ml of guacamole and 5ml of salsa roja.
    • Serve with lime.
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