While I’m taking my annual unplugged week, I’ve lined up some great guest posters to fill in. I could NOT be more thrilled to have my friend Jason from CookTrainEatRace over here today. If you don’t follow him on Instagram (and seriously, you have to) you don’t know what amazing healthy creations he comes up with. He has an incredible talent in the kitchen, matched only by his athletic prowess on the IronMan circuit. Jason is sharing a really cool recipe today using beet root–an endurance athlete’s power fuel. Read on:
Homemade beet root tortillas…..who comes up with these ideas? I do and usually when I am out riding my bike for 4 to 5 hours. Most of the time I don’t remember anything I think of but this time the idea stuck and to make sure it stuck I repeated the phrase: Homemade Beet Root Tortillas every 15 minutes.
Oh, I’m sorry I haven’t introduced myself. My name is Jason Bahamundi and I blog over at Cook Train Eat Race and am beyond honored that the Great MissZ has asked me to guest post for her while she is enjoying some time away from social media. The Great MissZ (that is what I call her and that will never change) was one of the first blogs I followed nearly three years ago. Along the way we have had our share of agreements and disagreements on a lot of things but one thing I know I can count on from The Great MissZ is her honesty and I respect her for that and thus respect her opinion.
A couple of years ago I had the pleasure to met her and Beth of Shut Up And Run at the Fitness And Health Bloggers Conference in 2011 and had a blast. She was everything she is on this blog and more. On top of that meeting when The Great MissZ came to Dallas she contacted me and I made sure I was doing nothing but traveling to meet her for breakfast. The smiling face and good natured personality are always welcome in my life.
As The Great MissZ was planning her getaway and reached out we discussed a handful of different topics and settled on food. I, not unlike anybody else, love food but it goes a bit further for me than just the taste. I find comfort in making meals and combining flavors and textures. To me the pot and pan are a canvas in which a masterpiece comes together. I got my love for cooking from my mother but she didn’t always make the healthiest meals and as I started to get more and more involved in endurance sports, specifically Ironman, I knew I had to take my culinary love and combine it with smart nutritional balance. At the time I became a plant-based athlete and that led me to reading more and more labels on boxes. That decision led to less and less purchases of boxed items and more homemade items.
Sometimes those homemade items are home runs and sometimes they are total duds but I am ok with that. One day’s failures is another day’s triumphs or the worst case scenario a pizza delivery. As I was saying making as much as I can from scratch has become a passion and living here in Dallas you have to be able to make good Tex-Mex. The foundation for any good Tex-Mex obviously is the tortilla. The problem is that tortillas purchased in grocery stores are loaded with salt or lard or sugar or something else that doesn’t belong. A good tortilla is made from three things: flour or corn, water and salt. Nothing else is needed. I first started with wheat tortillas but once I dropped whole wheat from my diet I turned to organic masa harina (corn flour) and have never looked back. Today, I try to make variations of these corn tortillas by using kale or beet root but at the heart of it all is three simple ingredients: masa harina, salt and water.
Today I am going to provide you with the simplest way to enjoy the best tortillas and thus the best Tex-Mex or Mexican cuisine you have ever had.
Homemade Beet Root Tortillas
Ingredients:1/2c masa harina, 1/2c warm water, 1 tsp kosher salt, 100g Beet Root
Servings: 3 tortillas
- Pre-heat oven to 405*.
- Wrap beet root in aluminum foil with a touch of olive oil. Bake beet root for 25-30 minutes or until soft.
- Once beet root is cooked mash it with a fork or potato masher.
- In a separate bowl add the masa harina, water and salt.
- Add in the beet root and begin to combine with your hand.
- After ~5 minutes a ball will form. Leave the masa haring ball in the bowl and cover with plastic wrap and set aside for a minimum of 30 minutes.
- After allowing the masa to rest you are ready to roll out 3 tortillas. Start by cutting the ball into 3 equal sections.
- Roll each section between your palms until another ball forms.
- Place the smaller ball between two sheets of wax paper and press down firmly with a flat object (a book works great.)
- Flip the tortilla over and peel one of the sheets of wax paper off. Place the tortilla in the palm of your hand and carefully remove the second sheet.
- In a hot griddle (I use cast iron because it gets hot fast and retains the heat longer) drop in the tortilla.
- Allow the tortilla to cook for 3-5 minutes or until a bit of smoke emerges. Once there is smoke flip the tortilla over carefully and repeat.
- Once the second side is cooked place on a plate and allow to rest. Repeat steps 9-12 for the remaining two balls.
- Now that you have three tortillas fill them with whatever your heart desires.
And a video on how simple it is to make these homemade beet root tortillas:
So will you starting making your own tortillas at home now?
Thanks so much, Jason, for sharing this amazing recipe! You can find Jason on the following sites: