2 cups (220g) masa (corn) flour
1 medium red onion, thinly sliced
juice of 1 juicy lime
1 tablespoon extra virgin olive oil plus extra to drizzle
¼ teaspoon fine sea salt
¾ cup (70g) whole cashews, soaked overnight in cold water
juice of ½ lemon
2-3 chipotle in adobo sauce
1 clove garlic
500g cherry tomatoes a couple of handfuls of coriander leaves, roughly torn, to serve
½ cup (65g) pumpkin seeds, lightly toasted

In this recipe, I like to play around with using regular white masa flour and also blue corn flour. Tio Pablo sells both flours at selected supermarkets and health food stores throughout New Zealand, as does Wellington brand La Boca Loca via its website and selected stores. If you’re using blue corn flour, you’ll need to adjust the water amount, as less is required. Just add enough water for a soft, not-too-sticky dough. Chipotle in adobo sauce can be found at most good supermarkets.

You’ll need to start this recipe the night before to soak the cashews.

If you forget, you can pour boiling water over the cashews and set aside until cool for equally great results.


1.Combine the flour with 250ml310ml (1-1¼ cups) warm water and a pinch of fine sea salt in a bowl and mix to form a soft dough.
2. If the dough feels a little sticky, add a little more masa, or if it’s feeling a little dry, add a touch more water.
3.Turn out onto the bench and knead for 1-2 minutes or until it comes together in a smooth, soft dough.
4.Put the dough back into the bowl, cover with a tea towel and set aside.
5.Combine the onion, lime juice, oil and salt in a bowl. Mix well then set aside.
6.Drain the cashews and put in a blender with the lemon juice, chipotle and garlic and ½ cup (125ml) cold water.
7.Blend on high until super smooth. Season with fine sea salt to taste.
8.Preheat your oven’s grill to its highest setting.
9.Arrange the tomatoes on a lipped oven tray, drizzle with a little olive oil and season with salt and freshly ground black pepper.
10.Grill on the top shelf of your oven for 4-5 minutes or until the tomatoes have burst and charred in places.
11.Heat a heavy-based dry pan (cast iron is ideal) over high heat.
12.Divide the tortilla dough into 12 and flatten using a tortilla press or roll out between sheets of baking paper with a rolling pin.
13.Cook for 1-2 minutes on each side until lightly browned and cooked through.
14.Wrap the tortillas in a tea towel to keep warm.
15.To SERVE, smear a little cashew chipotle sauce on each tortilla, top with a small handful of coriander leaves, 4-5 blistered tomatoes, some pickled onions and the seeds.
16.Drizzle with more chipotle sauce if desired. (V)(GF)(DF)(HF)

Recipes, Food Styling & Photography Emma Galloway

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