Small foxtail millet tortillas pressed thin and blistered on a dry pan, loaded with smoky black beans, quick slaw and lime crema.
Ingredients
From the TrooFoodz pantry
Fresh
- Cooked black beans 2 cups
- Onion, finely chopped 1
- Garlic, minced 3 cloves
- Smoked paprika 1½ tsp
- Ground cumin 1 tsp
- Chipotle or Kashmiri chilli powder 1 tsp
- Red cabbage, finely shredded 2 cups
- Limes, juiced, plus wedges 3
- Thick curd ½ cup
- Coriander leaves, chopped 1 bunch
- Avocado, sliced 1
- Neutral oil 3 tbsp
- Salt to taste
Method
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Mix a hot dough
Combine Sprouted Foxtail Millet Flour with salt and a tablespoon of oil, then bring it together with just-boiled water into a dough that feels like soft clay. Rest fifteen minutes covered.
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Press between sheets
Roll or press each ball between two sheets of baking paper into a small round. Millet flour has no gluten, so the paper is not optional — the dough will tear without it.
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Blister briefly
Cook on a dry, very hot pan for thirty to forty seconds a side until brown freckles appear. Keep it short: a long cook dries them out and they crack when folded.
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Wrap to steam
Stack the tortillas in a cloth-lined bowl immediately. The trapped steam is what makes them fold rather than snap.
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Cook the beans
Fry the onion and garlic until soft, add the spices for thirty seconds, then the beans with a splash of water. Crush a third of them against the pan so the mixture holds together.
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Make slaw and crema
Toss the cabbage with the juice of one lime and salt. Whisk the curd with the remaining lime juice and a pinch of salt until it pours.
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Build the tacos
Spoon the beans onto each warm tortilla, top with slaw, avocado, a drizzle of lime crema and a heap of coriander. Serve with lime wedges.
Why this works
Foxtail millet flour holds structure better than the softer millet flours, which is why it survives being pressed this thin. Boiling water gelatinises part of the starch and gives the dough the plasticity gluten would otherwise provide. Crushing some of the beans releases starch that binds the filling so it does not fall out of the shell.
Make it your own
- Sprouted Foxtail Millet Flour → Sprouted Bajra Flour Darker, earthier tortilla; press slightly thicker.
- Black beans → Rajma or cooked brown chana Meatier bite; crush a little more to bind.
- Lime crema → Cashew cream with lime Keeps it dairy-free; loosen with water.
