Making homemade tortillas is something that I have been dying to try. Great tortillas are hard to come by. The ones that you buy at the grocery store are dry and frankly, they taste like cardboard. I live in Texas, and even I have trouble finding tortillas that taste fresh and flavorful. But I don’t have to worry about that anymore. Making corn tortillas is as easy as home cooking gets. You only need three ingredients – masa harina, salt, and water. Three ingredients! I always thought that making tortillas would be a long and tedious process, but I could not have been more wrong. You simply stir together the masa, salt, and water, press the dough into thin circles, and then warm the tortillas through. Once you have made the tortillas, the possibilities are truly endless.
I tried to buy a tortilla press once, but my mom told me that my great grandmother would roll over in her grave. My great grandmother lived in Arizona and made her fair share of Mexican food in her life. Apparently, she made homemade tortillas using just one plate, so I followed in her footsteps and used the same method to make my tortillas.
I think that the perfect way to use these homemade corn tortillas is to make tacos. I fill these mouthwatering tacos with sliced pork tenderloin. I cover the pork with a spice rub before cooking it. I top the tacos with a tomatillo salsa verde. You could even add some pico de gallo or a few slices of buttery avocado.
- 4 large tomatillos, husks removed, rinsed, and halved
- 1 lime, juiced
- 2 garlic cloves, peeled
- 1 jalapeño, seeded and chopped
- 1/2 teaspoon kosher salt
- 1/4 cup diced yellow onion
- 1/3 cup chopped cilantro leaves
- 2 tablespoons olive oil
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 2 tablespoons kosher salt
- 1 tablespoon ground coriander
- 1 tablespoon garlic powder
- 2 (1 pound) pork tenderloins
- 12 corn tortillas
- 1 avocado, peeled and diced
- 1 lime, quartered
- Preheat the broiler. Place the tomatillos, cut side down, on a small rimmed baking sheet. Broil for about 5 minutes, until charred all over. Remove from the oven and let cool slightly.
- Place the tomatillos, lime juice, garlic, jalapeño, and salt in the bowl of a food processor and pulse until smooth. Transfer to a small bowl and stir in the onion and cilantro. Chill in the refrigerator until ready to use.
- Preheat the oven to 375°F. Heat the olive oil in a large ovenproof skillet over high heat.
- Stir together the cumin, chili powder, salt, coriander, and garlic powder in a small bowl. Rub all over the pork tenderloin. Add the pork to the pan and sear for about 2 minutes per side, until a golden brown crust forms. Transfer to the oven and cook for 15 to 20 minutes, until a meat thermometer inserted into the center of the pork registers 145°F. Transfer the pork to a cutting board and let rest for 10 minutes.
- To serve, cut the pork into ¼-inch thick slices. Arrange the pork in the tortillas and top with the salsa verde, avocado, and a squeeze of lime juice.