½cup(55 g) amaranth flour (or quinoa flour, as per the original recipe)
¼cupplus 2 tablespoons (45 g) millet flour, plus more for rolling the tortillas
¼cup(36 g) brown rice flour
2tablespoons(16 g) tapioca flour
2tablespoons(16 g) cornstarch
½teaspoonfine sea salt
½cup(118 ml) cool water
2tablespoons(30 ml) olive oil
salt, as needed
1tablespoonrice vinegar (or other neutral vinegar)
8super good eggs
1 ½cupscooked black beans (or 1 15-ounce can)
8ouncespepper jack or other tasty melting cheese, grated
handful cilantro leaves
1cupcherry tomatoes, halved
1large ripe avocado, peeled, pitted, sliced
sour cream or Greek yogurt
Make the tortillas:
In a large bowl, whisk together the amaranth, millet, brown rice, and tapioca flours with the cornstarch, salt, and baking powder. Pour in the water and olive oil and stir with a wooden spoon until the dough comes together in a ball; the dough will be fairly soft. Let rest for 5 minutes.
Preheat a griddle or large skillet over medium heat. Generously flour your work surface with millet flour and divide the dough into 8 equal portions. Roll each ball of dough out into a thin round, using a metal bench scraper to move the dough around, dusting with more millet flour to prevent sticking, into a 5-inch round about 1/8-inch thick. Use the bench scraper to transfer the tortilla to the griddle and cook on each side until lightly golden and forming air pockets, 1-2 minutes per side. Take care not to overcook or the tortillas will become too brittle. Repeat with the remaining tortillas. As you work, stack the tortillas in a clean, damp kitchen towel to keep them soft and pliant.
Make the tacos:
In a wide, stainless steel skillet, bring 2-3 inches lightly salted water to a boil. Reduce the heat to keep the water at a bare simmer and add the vinegar. Crack 4 of the eggs into 4 small bowls. Holding a bowl close to the surface of the water, slip in an egg; repeat with the remaining eggs. Cook the eggs 4 minutes for a medium poach, then remove with a slotted spoon to paper towels to drain. Repeat with the remaining eggs.
Heat the beans in their liquid in a small saucepan set over medium heat, adding the cumin, chilli powder, and salt to taste, and a splash of water to keep them moist. Cover and keep warm.
Layer each taco with a scoop of beans (drained if watery), sprinkle of cheese, handful of cherry tomatoes, and a few avocado slices. Top with a poached egg. Serve immediately, passing salsa, sour cream, and lime wedges at the table.
When making the tortillas, you'll want to have a metal bench scraper to help transfer the delicate things to the pan. And be sure to use plenty of flour to roll them out, lest they stick. If they break pre-cooking, don't fret - just squish the dough back together and start again.Tortillas adapted from The Homemade Flour Cookbook by Erin Alderson, tacos made in collaboration with Erin.Nutritional values are based on one of eight servings.