2 cups whole white wheat flour ($0.32)
3/4 teaspoons salt ($0.03, if that)
1/4 cup shortening ($0.25, softened butter, but you can use whatever)
1/2 cups water ($0)
For a soaked grain tortilla, add 1 tablespoons of whey, yogurt or cider vinegar, mix dough the day before and leave at room temperature until you are ready to cook it.
I divide it by ten, as that is just right for my family, with enough for leftovers for my husband. My kids have disassembled tacos. They like the tortillas with the salsa on them, but everything else they eat separately. So, each ball of dough I roll out flat. The aim is a circle, but it doesn't have to be perfect.
Fry in a dry pan for roughly thirty seconds on each side.
Brown one pound of ground beef ($1.30) with
1 large chopped onion - $0.15
1/2 jalapeno, finely chopped - $0.06
1 teaspoon of garlic -$0.04
1/2 teaspoon cayenne pepper or hot paprika -$0.03
Divide the seasoned beef (or chicken or shredded pork or turkey) onto each tortilla. Sprinkle with 2/3 of an ounce of cheese on each ($0.79), then lettuce, preferably from a window garden ($0.08).
Lacto-fermenting a condiment like salsa is a means of preserving it as well as turning the food into a probiotic. I lacto-ferment my salsa, but if you're not interested in lacto-fermenting, the same recipe can be used to make regular salsa. Just immediately refrigerate instead of letting it ferment on the counter. I put one heaping tablespoon of salsa onto each taco ($0.30), then fold it over.
I didn't know until I finished this post that this recipe is the exact same price as my old taco recipe, but I like these better. They are more from scratch, homegrown, with no mystery ingredients, and they taste amazing.