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|1 1/2 lbs
|Red torpedo onions
|Fava beans (~8 pods)
|Salt as needed
Yield: 4 servings (12 tacos)
Prep your ingredients by cutting your potatoes into quarters or bite sized pieces. Then shuck the fava beans and toss ingredients together with salt, pepper and olive oil.
While you preheat your oven to 350F, place your tossed vegetables onto a sheet tray to roast in the oven for 15-20 minutes. Once your vegetables are in the oven, thinly slice or mandolin your radishes, setting aside in cool water until ready for garnish. Then, using only the bulb, thinly slice and sauté the onions until carmelized. Once finished, place in a bowl and set aside.
To start the tortilla process, remove the masa from the packaging and place in a mixing bowl. Kneed & hydrate the masa to your preferred consistency (to hydrate sprinkle water into the bowl). Then portion your masa dough into 12 ping-pong sized balls.
With a large plastic or Ziploc bag, cut off all sides to create two large square sheets. Place your dough between each plastic sheet and with your hands, flatten the dough to shape your tortilla (or use a tortilla press if you have one handy).
Then preheat your cast iron or non-stick pan on medium heat and place your tortilla onto the pan, cooking each side for roughly 1 minute. Use your hand or a utensil to flip the tortilla and store the finished tortillas under a napkin or cloth to keep warm.
Once you’ve finished the tortillas, you can begin building your taco by placing the potatoes, fava beans and grilled onions onto a tortilla. Finish off by garnishing your taco with radish and your choice of hot sauce. Feel free to get inspired by the ingredients in your box for extra toppings!