Really easy home-pressed tacos

Making your own home-made soft tacos is a really nice - and easy - weekend project. You can get the kids rolling out little circles of dough with a rolling pin or invest in a Mexican tortilla press like this one for around £15. You'll need to get the fillings together before making your tacos, which only take a minute or two from start to finish but make you feel like you've gone to lots of effort. 

Makes 6 tacos

minute-make lucky dip guacamole
leftover/batch-cooked black bean cowboy soup
25g cheddar cheese
a handful of coriander
crème fraîche

100g plain flour
25g wholemeal flour
a pinch of salt
100ml water

Takes 20 minutes

1. Make your minute-make lucky dip guacamole and put your black bean cowboy soup in a pan to heat gently. Grate the cheddar (kids find this easiest using a box grater like this one), get them to roughly rip up the coriander and decant a big dollop of crème fraîche into a serving bowl. Now you can make the tacos.

2. Get the kids to weigh out the flour then tip it into a bowl with a pinch of salt. Put a folded tea towel under the bowl to stop it spinning. Add the water and mix together to form a dough. If it seems a little dry, add a splash more water, a little wet, add a sprinkle more flour.

3. Get the kids to knead the dough in the bowl (which saves you scraping dough off the worktop later) and when the dough is nice and smooth (a few minutes), divide it into 6 pieces and roll into little balls between the palms of their hands.

4. Get a frying pan on a medium heat and get a tin ready to keep the tacos warm as you make them. Now you can either roll the tacos out by hand on a lightly floured surface using a rolling pin or use a press. For the press, get the kids to cut a rectangle of greaseproof paper, roughly twice as long as your tortilla press. Fold the rectangle in half then place it inside your press. Place a ball of dough between the paper then close the press and lower the handle; when you open it up you'll have a perfect little thin circle of dough inside the paper (which is used to prevent the dough sticking to the press).

5. Peel off the paper and pop straight into your hot pan. Cook for about 2 minutes then flip and cook for 2 minutes on the other side - you want the tacos to be charred here and there but soft enough that you can bend them and fill them. Stack them in the tin to keep warm while you make the rest. Get the black bean cowboy soup off the heat and take to the table with the tacos and all the other fillings. Let everyone assemble their own tacos at the table.