Baked taco

Dec 22, 2017
By Mary Anthony
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TACO RECIPE [ BAKED AND FRIED ]

A taco is a traditional Mexican dish consisting of a small hand-sized corn or wheat tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables, and cheese, allowing for great versatility and variety. They are often garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, onion, tomatoes, and chiles. Tacos are a common form of antojitos, or Mexican street food, which have spread around the world.

Tacos can be contrasted with similar foods such as burritos, which are often much larger and rolled rather than folded; taquitos, which are rolled and fried; or chalupas/tostadas, in which the tortilla is fried before filling.

Recipe courtesy – KINJAL AMIT DARJI

FOR TACO SHELLS

INGREDIENTS

Maize flour [ makki ka atta ] – 1 cup [sieve it ]
Maida / APF – 1/2 cup [sieve it ]
Salt to taste
1 tbsp oil
Ajwain – 1 tsp
Mixed herbs / oregano – 1 tsp [optional ]
Oil to deep fry Or preheat oven at 180 * C

METHOD [ BAKING ]

Take maize flour + maida+ salt + ajwain + oregano + 1 tbsp oil in a mixing bowl.

Start mixing with clean hands so that all ingredients blend together.

Now slowly add water and start kneading .

Knead it into a smooth and soft dough.[similar to chapati dough ]

Divide the dough into 2 portions and roll each portion into smooth balls.

Roll one of the portion with rolling pin into a big thin chapati. [chk video ]

it has to be very thin .

Using a circle cutter make small small circles .[4 inch ]

*** Preheat the oven

Now heat a tava .

Place the chapatis on it .

Cook by dry roasting them on both the sides for 30 seconds on each side .[ half roasting ]

Now take oven rack and place the chapati as showed in the video .[ you can use high or low rack ]

Bake it in preheated oven at *180C for 10 to 14 mins .[ check after 10 mins – don’t burn it ]

Once done remove and allow it to cool .

On cooling it will become crisp .

Baked Taco shells are ready for use .

Store in airtight container .

METHOD [ FRYING ]

Make the dough same as above and make small chapatis like above .

Now using a fork make holes all over ,so that it doesn’t puff up .

Arrange all in a big plate and allow it to dry for an hour .

Heat oil in a pan .

Once the oil is hot ,lower the flame and slide in one chapati .

Deep fry on low flame till colour changes a bit .[ don’t burn ]

Drain the excess oil and transfer the fried taco on a clean napkin .

Immediately place a rolling pin in the middle , press it from the sides to give it taco shape .[see the video ]

Keep aside to cool . It will become crisp on cooling .

Fried Taco shells are ready for use .

Store in airtight container .

STUFFINGS FOR TACOS

Boiled chana / rajma .
Finger fries /paneer
Salsa – finely chopped onions + finely chopped tomatoes + chilli pwdr + finely chopped capsicm /cucumber + salt + lemon juice + coriander leaves mix well .
Iceberg
Any dips /sauce of your choice .
Grated cheese for garnish

Non vegetarians can stuff chicken /egg /meat.

TACO RECIPE [ BAKED AND FRIED ]

NOTES

You can stuff any salads and serve .
We can use 1 cup of maize and 1/2 of wheat flour or maida .
If baking ,you can use ur regular chapati dough and continue with the baking method .
Rajma or chana has to be cooked till soft .[not mushy ]
You can aslo add chilli flakes in the dough .
If baking then just use wheat flour .
For Indian taste ,why not add kasoori methi in the dough .
You can also stuff any Indian sabjis and have it .
In western countries ,they use tortillas to make tacos .Also they usually make soft tacos not crispy ones .If you visit any Italian restaurant ,you can try .I tried once in CHILLIS RESTAURANT in Vashi .