Tortillas don't have to be perfectly round, but the thinner you make them, the better. Make sure you use a good-quality lard.
- 1 tbsp cumin seeds
- 500 gm picked blue swimmer crabmeat
- 2 avocado, flesh coarsely chopped
- 2 cups (loosely packed) coriander
- To serve: lime wedges
- To serve: hot sauce, such as Tabasco
Wheat flour tortillas
- 225 gm (1½ cups) bread flour
- 60 gm lard
- 1For wheat flour tortillas, preheat oven to 100C. Place flour in a large bowl, add lard and rub in with fingertips until mixture resembles breadcrumbs, then make a well in the centre. Combine 250ml water and 1 tsp sea salt, add to flour and mix until combined. Turn onto a lightly floured surface and knead until smooth and elastic (3-4 minutes). Wrap in plastic wrap and set aside to rest (30 minutes). Heat a flat griddle or large frying pan over low heat. Roll a tablespoonful of dough into a 15cm-diameter circle and grill, turning once, until just coloured (1-2 minutes each side). Repeat with remaining dough. Meanwhile, wrap cooked tortillas in foil and keep warm in oven. Makes about 20.
- 2Dry-roast cumin in a small saucepan until fragrant (1 minute), set aside. Fill tortillas with crabmeat, avocado and coriander, sprinkle with cumin, fold to enclose, serve immediately with lime wedges and hot sauce to the side.
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