mexican tacos

1 servings
1 cup Fine maize flour
1 cup Plain flour
  Salt to taste
  Oil to deep fry
2 cups Beans; (rajma) washed and
  ; soaked overnight
1 tablespoon Butter
3 tablespoons Tomato ketchup
2 teaspoons Red chilli powder
  Salt to taste
1 teaspoon Ground fresh cumin
½ teaspoon Clove-cinnamon powder
Onions chopped
Tomato chopped
Cucumber chopped
1 small Capsicum chopped
2 tablespoons Cabbage chopped
Sprig spring onion chopped
Potato boiled; peeled, chopped
Salad leaves chopped; (4 to 5)
½ cup Salsa dip; (refer dips &
  ; dressings)
½ cup Tomato ketchup
1 cup Grated cheese




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.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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