July 23, 2016


For taco shell:
Maize flour - 250 gm (finely ground)
Corn flour - 2 tbsp
Olive oil - 1 tbsp
Warm water for kneading
Oil for frying

For taco shell filling:
Baked beans - 1/2 cup (baked)
Lettuce - 1/2 cup (shredded)
Cabbage leaves - 1/2 cup (shredded)
Carrot - 1/2 cup (shredded)
Hot red salsa - 2 tbsp
Cheese - 2 tbsp (grated)
Spring onions - 1/2 cup (chopped)
Lettuce leaves for serving

For taco shell:

  • Sift the flours through a fine sieve. Add salt and oil. Mix well. Add warm water gradually kneading to a soft dough. Keep aside for half an hour.
  • Again knead the dough and make small balls. Roll each ball in dry maize flour and roll out round as thin as possible, about 3-4 diameter rolled tacos.
  • Deep-fry till crisp and immediately bring 2 sides together to form a kind of "U" shape. The shape will be retained when the tacos cool. Make all the tacos and keep aside.
For stuffing:

  • Mix all the ingredients for stuffing. When serving, fill all the tacos shells with stuffing mixture and serve on lettuce leaves. Serve with extra sauce. 

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