Serves 4. Recipe is by Iliana Gonzales-Evans, 11, of Washington, D.C. Gonzales-Evans was also sitting at Michael Prados’ table. She says she came up with the recipe while watching her grandmother make tortillas.
For the filling:
1 lb. turkey bacon
1/2 head green leaf lettuce, chopped
1 green bell pepper, diced
1 tomato, diced
1/2 onion, diced
1. Working in batches, cook the turkey bacon in a large, heavy skillet over moderate heat, flipping occasionally, until brown and crisp, about 6 to 8 minutes. Transfer to a paper-towel lined plate to drain, then put on a clean plate.
2. Arrange the lettuce, pepper, tomato and onion in separate bowls.
For the tortillas:
2 cups whole-wheat flour
1 tbl. baking powder
1 tsp. salt
1/2 cup vegetable oil, plus more for cooking
2⁄3 cup water
1. In a large bowl, stir together the flour, baking powder and salt. Add oil and water, stir to combine.
2. On a lightly floured work surface, knead the dough until smooth and elastic, about 4 minutes. Divide the dough into 8 equal portions, roll each into a ball and cover with plastic wrap.
3. Use a rolling pin to roll each ball of dough into an 8- to 10-inch round.
4. Lightly oil a large, heavy skillet and place over moderate heat. Carefully place one tortilla in the skillet and cook until it bubbles and puffs, about 45 seconds. Flip and cook the other side the same way. Transfer to a plate and cover to keep warm.
3 cups cooked brown rice
Set up a buffet line with the vegetables, bacon and tortillas and let everyone make their own tacos. Serve with brown rice on the side.
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