Brisbane Local Food

Growing local

Finally getting the hang of making a good taco.
I love my tortilla press. But it does require an apprenticeship.
There are so many useful hacks to master.
Here we have a steamed chicken taco with a chipotle and sweet pepper/tomato salsa dobbed with avocado and cheese with a layer of my own chili ferment on top.
Good Mesoamerican tucker. Terra Australis Incognita style.
You could nibble a taco into the shape of this island. Start with the Great Australian Bight

“I wish I was full of tacos instead of emotions.”

“You cannot make everybody happy, you are not a taco.”


What makes a taco perfect?"
"Beautiful question," Felix said. "It's a taco that tastes as good as the idea of a taco itself. A taco that'll hold steadfast through memory's attempt to erase it, a taco that'll be worthy of the nostalgia that it will cause. A taco that won't satisfy or fill but will satiate your hunger. Not just for tonight but for tacos in general, for food, for life-it-fucking-self, brother. You will feel full to your soul."
--― Adi Alsaid, North of Happy

Views: 30

Add a Comment

You need to be a member of Brisbane Local Food to add comments!

Join Brisbane Local Food

Comment by Andrew Cumberland on June 3, 2019 at 20:51


Comment by Dave Riley on June 3, 2019 at 5:54


  • 2 cups of Masa corn flour  (I've been using Masa Lista but Masa Harina is preferable)*
  • 11/4 cups hot water
  • salt to taste
  • 1 generous tablespoon of pork lard.
  • 1 heaped teaspoon black cumin/Nigella seeds (optional -- my little quirk)


  • Mix up and kneed until the ball separates from the sides of the bowl.add for water if required.
  • Rest covered for 10 minutes.
  • Divide into 12 same size balls.
  • Press or roll each into round taco shapes just before cooking on  a dry hot ++++ plate
  • Flip once, then again before removing from plate


  • a Tortilla press makes prep easy & quick
  • Ziplock bag plastic is definitely the best option for pressing the tortilla.
  • after you cook the tacos, store the warm flat breads in an insulated container to keep warm and steam. They can stay there for 30 minutes+ before consumption.

*You can use other corn flours but they won't be as healthy for you if it  not treated with lime to maker them easier to digest and more nutritious.


  • Add Photos
  • View All


  • Add Videos
  • View All

Place your business add here! ($5 per month or $25 for 9 months)

Talk to Andy on 0422 022 961.  You can  Pay on this link

© 2019   Created by Andrew Cumberland.   Powered by

Badges  |  Report an Issue  |  Terms of Service