^[1]

Serves 6-8

Free of: Gluten and all top allergens.

Tortillas

• 2 cups (475 mL) masa harina corn flour mix [Look for GF brands]
• 1 tsp (5 mL) salt
• 1 cup (250 mL) warm water

Filling

• 2 tbsp (30 mL) sunflower oil
• 1 lb (450 g) ground turkey
• 1 tbsp (15 mL) chili powder
• pinch salt
• 1 head of iceberg lettuce, sliced
• 4 tomatoes, diced
• 1 avocado, diced
• 2 cups (475 mL) refried beans [Look for allergen-free brands or see “Baked Beans ^[2]” recipe.]

Method

1. To make the tortillas, combine the masa harina and salt in a bowl. Slowly add the water to form a dough. If too crumbly, add a little more water, if too wet add more masa harina.
2. Knead dough 3-4 minutes. Divide dough into 12 golfball-size balls.
3. Place each ball between plastic wrap and roll out to crepe thickness.
4. In a dry sauté pan (preferably cast iron), on medium heat, cook each tortilla for about 1 minute per side.
5. Next, heat sunflower oil in a large sauté pan. Add turkey and sauté for 4-6 minutes. Add chili powder and salt. Continue to cook 2-3 minutes. Set aside.
6. Fill each cooked tortilla with the turkey, lettuce, tomato, avocado and beans. Fold in half and enjoy.

Pairs well with: Rhubarb Mojito ^[3]

Recipe by Simon Clarke

First published in Allergic Living magazine, Spring 2010 ^[4] 5th anniversary edition.
More Southwest Cuisine recipes in that issue. To order it, or to subscribe, click here ^[5].

© Copyright AGW Publishing Inc.