Alternate title: What the fuck Old El Paso?
I was 29 and 8.5 months pregnant with Daisy before I got my drivers licence. I know! How stupid! I wasted all of those years of my youth spending money on cabs, cursing public transport and relying on dead shit boyfriends and parents to pick me up from places. I was terrified of driving. The thought of cars and traffic and merging sent me into a spin and paralysed me from conquering my fear. When I was duffed I knew there was no option. I HAD TO DO IT. So with a very patient husband, and a very hormonal but determined mindset, I went and learned how to drive. Living in a small street in Newtown also meant that I learnt to reverse park a car into any small space like it’s nobodies business. I got it, and I was all like “Well how long has THIS been going on?” It was freedom, plain and simple and every single time I hop in a car now I am grateful that I took the plunge.
There’s been a few times that I try something that I thought was hard, only to realise that it wasn’t. At all. My silly thoughts, or fears, or brainwashing from someone making me think that I couldn’t do something that I could all along. I think in cooking, especially, we can suffer from this. Thinking that something is tricky, that could never be done, that’s just easier to buy, when it’s not. This year I conquered bread. I mean HOW EASY. And on the weekend I conquered something that I have always relied on buying: the humble tortilla. My family love tacos. My husband ADORES tacos from his time spent in Mexico and Central America as a young (hot) twenty something year old. I must have been waiting to be picked up by my dead shit boyfriend to do anything that fabulous. I buy taco kits, because they are easy and they get eaten, but on the weekend, I had some time and a vision for tacos that was cheaper, slightly less convenient but a gazillion times healthier and TASTIER. And that vision came true! Hurrah!
I can’t believe how easy these are to make Tortillas (makes about 16-20)
4 cups plain flour
1 teaspoon salt
6 tablespoons olive oil
Throw all that stuff above into a bowl and mix. When it’s combined transfer to a floured surface and knead for a minute or so. Divide the mixture into about 16 serves (I reckon this would make about 20 though as you want them quite thin). Roll out thinly (don’t worry about the strange shapes you make, it’s character). Heat a fry pan with a spray of oil and cook for a min or so each side. THAT’S IT. Yep.
I served ours up with a piece of beef that we won at the Pub on Thursday night which I slow cooked for about 4 hours at 150 degrees and that I smothered in spices: paprika, fennel seeds, cumin, cinnamon and a bit of BBQ sauce thrown in for good measure and then shredded to serve. Pork shoulder would be perfect for this too.
I also made a simple slaw salad which was 1/2 red cabbage and 1/2 wombok cabbage shredded, bunch of coriander and mint, some shallots and a dressing of olive oil, apple cider vinegar, a little brown sugar. A little meat, a little salad wrapped in one of the bad boys and DEAD SET. Delicious!
What’s something that you always thought was hard and then realised it wasn’t so bad after all?