Cosmos Red Cabbage Tacos
Join us for Fun Taco Wednesday! For all the taco lovers out there!!! We got just the easy recipe for you to make fresh purple tortillas at home and the color is rather spectacular for a fun & delicious addition to lunch and dinner! These soft and vibrant purple hue flour tortillas are colored naturally using Suncore Foods® Cosmos Red Cabbage Supercolor Powder, these are what dreams are made of on repeat. Load them with satisfying textures of vegetables, bold flavors or customize to suit your own tastes and dietary needs—these tacos are easy to make as they are to love.
1 1/2 cups (195 g) all-purpose flour
1/2 tsp Suncore Foods® Rose Salt
1/2 tsp baking powder
3 tbsp olive oil or neutral oil
1/2 cup warm water
1 tsp Suncore Foods® Cosmos Red Cabbage Supercolor Powder, for color
1. Making the Dough — Mix all the dry ingredients in a large mixing bowl.
Create a well at the centre of the bowl. Pour in the hot water and oil. Mix until well incorporated. Knead for 5-6 minutes or until there are no more signs of dry flour. The ball of dough will also be firm and will no longer stick to your hands. Flour your work surface. Place the ball of dough on the surface. Pinch the centre of the ball to create a large donut/bagel and then stretch. From there, divide the dough into 8 pieces, each weighing 40-42 grams each. Shape each piece into a ball. Place the balls on a tray, cover with a damp towel, and then leave the balls to rest for at least 20 minutes. You can leave it for up to 2 to 3 hours.
2. Rolling Out the Tortillas — Place a ball of dough on a flat surface. You can lightly flour your surface if you’d like but I used a silicon mat and no longer needed to add any flour. Roll the ball of dough until it’s 6-7 inches in diameter. This will be a very thin tortilla. I like to roll them out one at a time. So when one is cooking, I’m rolling out the next one.
3. Cooking the Tortilla — Heat a large non-stick pan over medium high heat.
Place the rolled out tortilla. While the tortilla is cooking, you can now roll out the next one. Cook for 1-2 minutes or until the top exposed side starts to bubble up and the bottom side has some light brown spots. Flip over and cook the remaining side for 1 minute or so. Remove from the pan and place on a plate. You can cover the plate to prevent the tortillas from drying up. Repeat this for the rest of the tortillas.