I was reading an article about the different types of tacos. I had no idea that a growing popular type of tacos are called deli tacos. I happen to have some FORKING Amazing home smoked pastrami in my freezer that I’m pulling out for tomorrow. As far as I know nobody makes rye tortillas so I’m making up my own today. I winged it and they came out pretty darn good. Whoo Hoo! I also made chef Alex Stupak’s recipe for pickled cabbage and mustard seed salsa to go with them. This recipe is only for the rye tortillas. This made me around 12 medium-ish size tortillas (around 6 inch diameter so that is either 6-12 servings depending if you eat one or two.

Ingredients for around 12 servings

1 cup flour + extra to roll dough

1 cup dark rye flour

2 Tablespoons canola oil + smalll amount of extra oil to fry tortillas

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon caraway seeds

3/4 cup water

2 Tablespoons pickled cabbage brine (you can substitute pickle brine)

Instructions

Get a medium mixing bowl and add the flours, oil, salt, baking powder, caraway seeds, water and brine. Mix well. Cover dough with plastic wrap and let dough rest about 30 minutes.

Scoop out a piece of dough that is around a meatball in size. Roll it up in your hand and then place it on a piece of plastic wrap that has been sprinkled with a small amount of flour. Sprinkle a very small amount of flour over the dough ball. Cover the dough ball with another piece of plastic wrap. Squish the ball flat with your hands over the plastic wrap. Now get a rolling pin to roll out the dough better.

Get a non stick pan on medium high heat and drizzle a few drops of oil.

When the pan seems hot add your tortilla. You have the perfect amount of time to get another tortilla rolled. By the time you are done making your tortilla hit will be time to flip the tortilla. Leave it in the pan a short time till slightly browned or slightly charred. Wipe out the pan with a towel drizzle with a few drops of oil and repeat till you are out of dough.

I made mine with my last batch of home made Forking Amazing Smoked Pastrami, chef Alex Stupak’ recipe for pickled cabbage and mustard seeds salsa, avocado cream (recipe is on site) Russian dressing (ketchup, mayo, Amora dijon mustard) laced with fresh home made zhoug (Micheal Solomonov recipe) Of course they were FORKING AMAZING!

Enjoy!