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HOMEMADE TACOS RECIPE

HOMEMADE CRISPY TACOS SHELL / HARD TACOS RECIPE MEXICAN TACOS RECIPE

BY DISHA LAHORI

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. 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.

Hard shell tacos are sometimes known as tacos dorados (“golden tacos”) in Spanish, a name that they share with taquitos, a similar dish.

INGREDIENTS FOR SHELLS

  • Corn meal  /makki atta / maize flour – ½ cup
  • Maida – ¼ cup
  • Salt
  • Ajwain – ½ tsp
  • Turmeric – ¼ tsp
  • Oil – 1 tsp

METHOD

Mix all the above ingredients .Gradually add water and make a soft dough like rotis.

Cover and keep aside for 20 mins.

Divide the dough into 22 or 25 equal portions and cover with a damp cloth.

Now take one portion and roll out into a 4″ diameter circle using little maida.

  • roll into very thin circles .

Heat oil in a pan .

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

Deep fry on low flame . Colour should not change .[ 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 .

 INGREDIENTS FOR STUFFING

  • Small rajma – ½ cup
  • Cabbage , Bell pepper red yellow green ,Carrot  , Corn  , Zucchini or dark green colour cucumber – 2 cups
  • Parsley finely chopped – 2 tbsp
  • Basil chopped – ½ cup
  • Celery –
  • Onion finely chopped – 1
  • Garlic -15
  • Tomato – 4
  • Ketchup – ¼ cup
  • Oregano –  2 tsp
  • Red chilli pwdr – 2 tsp mixed in 2 tbsp water
  • Olive oil – 2 tbsp

METHOD

Soak the rajma overnight.

Next day pressure cook with little salt in enough water .

Cook upto 1 whistle , then lower the flame to lowest and cook for 10 mins.

The rajma should be perfectly cooked but not mushy .

Give + incision on the bottom of tomato . Blanch the tomatoes for 10 mins .

Allow to cool and peel it .Finely chop it .

Heat olive oil in a pan .

Add parsley + onion + celery + carrots .Stir fry on low flame till translucent.

Add chopped tomatoes + salt and cook till soft.

Add all the rajma , ketchup , red chilli pwdr paste  , oregano ,basil leaves and garlic and mix well.

Cover and cook for few mins.

Don’t over cook the veges , it should have the crunch .

HOW TO ASSEMBLE –

Once assembled serve vegetarian tacos immediately to prevent the shells from getting soggy. 

These veg tacos make for a wonderful snack. Keep all the ingredients ready and assemble the tacos just before serving.

To serve, take one taco shell and fill with 2-3 teaspoons rajma stuffing.  [ use warm stuffings ]

Top with grated cheese. Serve veggie taco immediately with any  dip. 

NOTES

  1. You can play around with different vegetables, salsa, sauces, cheese or toppings.
  2. You can keep the fillings in a separate bowl and let the people make the tacos for themselves as per their choices.

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