Mexican Ranch Veggie Tacos

Name: Mexican Ranch Veggie Tacos
Yield: 10
Ingredients: 5.0cups Masa harina; 1.0cup All-purpose flour; 3.0cups Hellmann's® Classics Ranch Dressing 4 x 1 gal; 3.0cups Yellow Bell Peppers, julienned; 3.0cups Red bell peppers, julienned; 3.0cups Poblano peppers, julienned; 4.0cups Tomatillos, husked and quartered; 0.5cup Cilantro, minced; 1.25Tbsp Cumin, ground; 1.0Tbsp Coriander, ground; 1.0Tbsp Kosher salt; 0.5Tbsp Black pepper, ground; 3.0Tbsp Olive oil; 2.0cups Guacamole, prepared; 0.75cup Salsa Roja, prepared

Pairing Hellmann’s Ranch and the traditional Mexican masa to create delicious bold tortillas that put a new spin on flavorful profiles for vegetarians and meat-eaters alike.

...

Make the Tortilla Dough

Masa harina 5.0 cups
All-purpose flour 1.0 cup
Hellmann's® Classics Ranch Dressing 4 x 1 gal 3.0 cups
Hellmann's® Classics Ranch Dressing 4 x 1 gal
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Prepare the Filling

Yellow Bell Peppers, julienned 3.0 cups
Red bell peppers, julienned 3.0 cups
Poblano peppers, julienned 3.0 cups
Tomatillos, husked and quartered 4.0 cups
Cilantro, minced 0.5 cup
Cumin, ground 1.25 Tbsp
Coriander, ground 1.0 Tbsp
Kosher salt 1.0 Tbsp
Black pepper, ground 0.5 Tbsp
Olive oil 3.0 Tbsp

Finish the Dish

Guacamole, prepared 2.0 cups
Salsa Roja, prepared 0.75 cup

Vegetables

Spring

Summer

Vegetarian

Plant Forward

Delivery / Takeaway

Hellmann’s® / Best Foods®

Full Service Restaurants

Limited Service Restaurants

Seafood

Sandwiches

Pairing Hellmann’s Ranch and the traditional Mexican masa to create delicious bold tortillas that put a new spin on flavorful profiles for vegetarians and meat-eaters alike.

...

Preparation

Make the Tortilla Dough
- Place masa harina and flour in a bowl. To make this gluten free, omit the flour and add one extra cup of masa harina.
- Add Hellmann's® Creamy Ranch Dressing and mix well.
- The tortilla dough should hold tough when squeezed. It should not be sticky nor should it be dry. If sticky, add more masa harina. If dry, add more Ranch dressing. Wrap the dough with plastic wrap and leave at room temperature while preparing the filling.
Prepare the Filling
- Place all of the vegetables, cilantro, spices, and olive oil in a bowl and toss well.
- Place on a sheet tray and roast at 350 degrees convection until cooked through, about 20 minutes.
Make the Tortillas
- Portion the tortilla dough to 1-2 oz each and lightly knead it in your hand to form a ball. Make 30 portions.
- Prepare each tortilla press by lining it with a folded piece of parchment paper.
- Press each tortilla and cook in a non stick pan, griddle, or comal for about a minute on each side.
Finish the Dish
- Holding one tortilla in hand, place some of the vegetable mixture inside and repeat for the 2 other tortillas.
- Top each taco with 1 Tbsp of guacamole and 1 tsp of salsa roja.
- Serve with lime.