Sunday Brunch Tacos
adapted from Gourmet Traveller
For the Corn Tortillas:
125g Masa Harina (I get mine from Monterey Mexican Foods)
Pinch of salt
120ml warm water (a little more or a little less)
For the Tacos:
8 flour tortillas (as above)
1 tablespoon olive oil
1/2 cup coriander leaves
3 spring onions, finely sliced
2 small red chillies, finely sliced
Hot sauce and lime wedges to serve
Make the Tortillas:
Put the masa harina into a bowl with a pinch of salt and add enough warm water to make a smooth dough. Mix with your hands for about 2 minutes then form the dough into a ball. Leave the dough in the bowl, cover the bowl with cling wrap and leave for 20 minutes.
Divide the dough into 8 equal portions. Roll each portion into a small ball and using a couple of sheets of baking paper on each side of the dough to stop it from sticking, press them with a tortilla press.
Heat a dry frying pan to medium-high heat and fry one tortilla at a time, turning them a few times. They will puff up and be tinged golden brown at the edges. As you remove them from the pan, immediately wrap with in a clean tea towel to keep them warm and help them steam a little to make them soft. Repeat until you have 8 warm tortillas.
Make the Tacos:
Heat the oil in a frying pan and fry the eggs, about 2 at a time, until they are done to your liking (about 2 - 2 1/2 minutes for a soft yolk).
Place the warm tortillas onto plates, top with a fried egg and finish with a few coriander leaves, a few sliced spring onions and chillies, a splash of hot sauce and a squeeze of lime.