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” 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

Recipe by Simon Clarke

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

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