Mexican Tacos

Recipes » Main Dish » Tacos, Burritos and Enchiladas

Try this Mexican Tacos recipe, or contribute your own. "Lunch" and "Mexican" are two of the tags cooks chose for Mexican Tacos.

Cuisine: MexicanMain Ingredient:

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Ingredients

Ready in 1 hours
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Original recipe makes 1

1 cFine maize flour

1 cPlain flour

1 Sprigspring onion; chopped

Oil; to deep fry

2 cBeans; (rajma); washed and soaked overnight

FOR TOPPING

1/2 cSalsa dip; (refer dips & dressings)

1/2 cTomato ketchup

FOR TACO SHELLS

1 smCapsicum; chopped

1 ccheese; Grated

2 tsRed chilli powder

1/2 tsClove; and cinnamon powder mix

2 Onions; chopped

1 Cucumber; chopped

4 Salad leaves; chopped

1 Potato; boiled; peeled

FOR BEAN FILLING

Salt to taste

1 tsfresh cumin; Ground

1 Tomato; chopped

1 tbButter

Salt to taste

3 tbTomato ketchup

2 tbCabbage; chopped

Mexican Tacos Preparation

For shells: Mix flours and salt. Add some water knead to a pliable dough. Divide and roll into 4-5" very thin chappatis. Prick both sides with fork. Arrange on a large cloth to air out. Deepfry one at a time till lightly golden. Fold into a U or taco shape while hot, drain and cool. Repeat for all. For bean filling: Pressure cook rajma till well cooked. (approx. 7 whistles). Drain and mash coarsely while hot. Keep aside 1 cup of the water. Return mashed rajma to cooker directly. Add drained water, all other ingredients and cooked till well blended. Add some more water if required. Do not make watery. Keep aside and use hot or warm. For topping: Mix all vegetables, add salt and pepper and toss lightly. To serve: Put a tablespoon of bean filling inside the taco. Spread a tablespoon of topping. Dot topping with a teaspoon each of tomato ketchup and salsa dip. Top with plenty of grated cheese. Serve immediately. Making time: Tacos-1 hour Filling, salad-45 minutes Finishing-10 minutes Makes: 18-20 tacos Shelflife: Shells over 1 week.