There is a lot of prep work in this recipe but it is absolutely worth it. First you will need to cut up all of your peppers and onion. I like to cut them in strips fajita style. Place them in a bowl and set them aside.
In your mixing bowl go ahead and mix together your 2 cups of masa flour, 1 cup of water and 2 tbsp of oil. This should create a dough that isn’t crumbly but easy to form into a ball. Add a bit of water if it is crumbly.
Form the dough into small 1.5 inch balls, cover and place to the side.
Grab a pan and pour in the 1/3 cup of water and turn on low heat. Once the water is hot put in your ground turkey meat, 2 tbsp gluten free flour and 4 tbsp of taco seasoning (see recipe for Homemade Taco Seasoning for Alpha-gal safe recipe). Stir continuously until the meat is browned and cooked through. Pour into a serving dish, cover and set aside in a warm place (inside the oven is where I stick mine)
Next you’ll need your tortilla press and your skillet or griddle. I use a cast iron skillet, but you will need low to medium heat whatever you choose to use. Using two pieces of parchment paper, press your tortillas between the two sheets and then transfer to the skillet. You only need to cook these for 45 seconds to 1 minute per side. No oil or pan spray is needed, just use your hand to lightly push it around once or twice as it cooks.
As the tortillas finish you’ll want to stick them in a warming bowl with a paper towel at the bottom. This will keep the steam down but will allow them to stay warm and soften a bit.
While you start the tortillas go ahead and start your peppers and onions cooking in a sauté pan with 1 tbsp of oil. Add a seasoning of your choice to the mixture and use the tongs to flip the peppers and onions as they cook. Cook through until the onions are transparent. Remove to a serving dish and cover.
Once the tortillas are finished everything is ready to be put together. Fill the corn tortillas with taco meat, peppers and onions and add whatever toppings you would like.
