Bean and vegetable tacos with homemade tortillas
Step 1/5
- 1 tsp curry powder
- ½ tsp turmeric powder
- ¼ tsp cayenne powder
- ½ tsp salt
Put 1 tbsp of the vegetable oil, curry, turmeric, cayenne and salt into a bowl. Stir with a spoon until the seasoning is well combined.
Step 2/5
- 100 g popcorn kernels
- 2 tbsp vegetable oil
Heat remaining vegetable oil in a big pot on medium to high-heat and put in two popcorn kernels. Cover with a lid. Wait until the kernels start to pop.
Step 3/5
Turn down heat onto medium and put in the other popcorn kernels. Shake pot with lid on frequently when kernels start to pop. Lift the lid occasionally to let out steam.
Step 4/5
Turn off the heat when the popping starts to slow down to 2-3 seconds.
Step 5/5
Remove pot from heat and toss popcorn into the bowl with the seasoning paste. Cover the bowl with a lid and shake until the popcorn is mixed with the seasoning. Serve right away or keep in an airtight container for up to one week.
