my friends, i don’t want to come across all braggy braggerson, but i made those tortillas.  with my BARE HANDS!  ok, my bare hands and a tortilla press.  color you impressed?!  well, i have to confess, making tortillas is mind blowingly simple.  like, really really really simple.  i had NO IDEA.  but now that i’m in the know about how easy, fast and superior homemade tortillas are there’s no going back to those store bought, rubbery suckers.  the hardest part of the whole homemade tortilla making adventure was finding organic masa, but don’t worry, i’ve done the leg work for you.  enough organic masa to last you for many, many nights of delicious homemade tacos.  start with these portobello ones, they’ll knock your socks off!  xx- sarah  {more after the jump}


2 large portobello mushrooms

3/4 cup shredded purple cabbage

1 avocado

1 bunch cilantro

1 jalapeno pepper, thinly sliced and de-seeded (unless you want some extra kick in which case leave the seeds be!)

1/3 cup fresh squeezed lime juice

1/3 cup extra virgin olive oil

1/2 teaspoon sea salt

3/4 cup masa

grapeseed oil



– rinse and thoroughly clean two large portobello mushrooms

– prepare mushroom marinade by combining olive oil, fresh squeezed lime juice, 1 tablespoon finely chopped cilantro and 1/2 teaspoon of sea salt

– you’ll want to marinate the mushrooms for as long as possible, preferably 8 or more hours.  i started mine in the early evening and made them for an early lunch the next day.  to marinate, place mushrooms and marinade in a large plastic ziplock, give them a few shakes and refrigerate.

– when mushrooms are marinated you’ll grill them (i used a grill pan) over medium heat until cooked through (a couple of minutes on each side)

to make tortillas:  

– combine 3/4 cup masa with 1/2 cup of hot water and knead with hands.  add more water if needed, or add more masa if mixture seems too wet.  you’re looking to achieve the consistency of brand new play-doh.  you’ll know you’re spot on when you’re able to pull a full tortilla out of the press.  i played around for a bit to get it just right, but it only took fussing with the mixture a little bit at a time to get there!

– lightly coat a cast iron pan in grapeseed oil and heat on medium low

– cover the top and bottom of the tortilla press* with large ziplock bags or saran wrap.  roll a ball of masa dough about 1 1/2″ big in the palm of your hands in place in the center of the press

– gently use the top press to flatten the tortilla, then peel away and add to the pan.

– cook for 30 seconds or so on each side

-continue with the rest of the dough (this amount of masa makes roughly 7 tortillas) until all are dough is used.  keep cooked tortillas warm by wrapping in a damp tea towel and placing in a dutch oven over LOW heat

* if you do not have a tortilla press, use your hand or a rolling pin to flatten tortillas!

to make tacos:

– assemble tacos by laying tortillas with slices of the grilled portobellos, slices of avocado, cilantro, cabbage and jalapeno.  squeeze with lime juice.   serve hot and enjoy!

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Reader Comments

  1. Alexa|

    You MADE those? Now my taco making skills feel inadequate. 😉 Seriously though these look marvelous and very fresh!

  2. Latrina|

    Holy cow… I can't get over how gorgeous they look! haha, look at those colors. 🙂

    This is something my husband would absolutely love to eat (and prepare) — thank you so much, Sarah!

  3. nicole|

    so true! once you realize how easy (and tasty) these babies are, it's nearly impossible to stomach the store bought ones! i absolutely adore your food photography:)

  4. lavenderhill|

    I discovered your blog though Gwyneth Paltrow's – web site. Your style & photos are superb. This recipe looks delish & I can almost smell this food – your photography is superb. I will share with friends, so you'll have some new readers.

  5. Jen@SunsetsandSwimmingPools|

    Beautiful! Miss Sarah? Would you ever do a post about the camera lens you use and the exposure details you typically stick with? You're photos are always so crisp and vibrant. Or maybe the fabulous Lou could create a beginners cheat sheet for a newbie? I for one would be stoked to have some tips from ya'll

  6. Brittany|

    These look amazing! Tacos are my favorite summer meal – maybe because they are so easy to throw together and the ingredients can be so different!

  7. Emma|

    So impressed you made your own tortillas! I've wanted to for ages but keep forgetting to buy masa.
    Portobello mushrooms are such an awesome taco filling 🙂

  8. min|

    Lucky you found organic masa! I love Mexican food, and this dish looks incredible, but I find it difficult to always find organic corn products which I recently learned if not organic are GMO. 🙁

  9. Jennifer|

    I'm so excited to make these now that you've taught me how easy it is to make tortillas! I've been avoiding tacos because I didn't want to eat the store bought versions.

  10. Jennifer|

    I'm so excited to make these now that you've taught me how easy it is to make tortillas! I've been avoiding tacos because I didn't want to eat the store bought versions.

  11. Dawn Fuentes|

    We make this dish every single week now that I’ve discovered this amazing recipe! Thank you so much for sharing!! These are truly the greatest tacos….on earth…..and possibly all other inhabited planets….nuff said

  12. Nina|

    Wow those mushrooms are tasty when marinated overnight! We used some almond flour tortillas we needed to use up and added more veg – sauteed onions and red peppers with some pico de gallo on top. Thanks!