Mexican Veg Tacos

Mexican Veg Tacos: serving 10 tacos

Taco shells:
Ingredients:
Yellow Corn flour (Makai Atta):½ cup
  • All purpose flour (Maida):½ cup
  • Oil:½ tbl spoon for kneading
  • Salt:1 tea spoon
  • Herbs:Oregano, black pepper, chilly flax
  • Water: as required to knead tight dough almost ½ cup+ 1 tbl spoon
  • Oil:frying shells
Procedure:
Mix flours, herbs,oil and water to knead dough (tighter than chapatti).
Now on a rolling pin, take small portions of dough and roll medium size chapatti. Use Maida to dust dough while rolling.
Side by side in a fry pan, heat oil and once it's hot, start frying shell. The trick to make shell is to turn chapatti from center once one side is done and repeat the procedure by lifting another side with chimta (tongs). This way you can prepare all shells
Curd based white dip(tastes like mayonnaise):
It's a substitute of guacamole green sauce made of avocado
Ingredients:
  • Hung curd:1 cup
  • Cream cheese : 1 cup made of Paneer (grinded in mixture jar to get softened) &  2 tbl spoon cheese spread
  • Mixed herbs - 2 tea spoon, sugar-1 table spoon, salt-½ tea spoon, olive oil- 1 tea spoon
Procedure:
Mix Hung curd, cream cheese and herbs as mentioned above to make smooth dip. This can be prepared 1 or 2 days prior and kept it in refrigerator.
Red salsa:
This is available in stored but if you prefer homemade (like me!) then see below.
Ingredients:
  • Ripped tomatoes: 4-5 boiled and pureed
  • Onion:2 chopped
  • Green capsicum: 1 chopped
  • Green chilies: 2 small chopped
  • Olive oil: 2 tea spoon
  • Garlic : 8-10 cloves chopped
  • Mixed herbs, black pepper, chili flakes, salt
  • Corn flour white: ½ tbl spoon slurry with water
  • Tomato catchup: 1 tbl spoon
Procedure:
In pan heat oil, sauté garlic, add onion & capsicum.Then add tomato puree and add rest ingredients except corn flour slurry.
Cook the gravy for 5-7 minutes on low flame and lastly add corn flour slurry and then continue stirring it for 2-3 minutes.
Switch off flame and at last, add tomato catchup, mix them. Sauce is ready!!
 
Pink kidney Beans: 1 cup-Boiled and cooked with little herbs and onion, tomato red sauce.
Lettuce or cabbage Shredded: 1 cup
Cheddar or any cheese of your choice: shredded: 1 cup

Taco filling:
Take 1 taco shell and first add white dip in it. Then add little kidney beans mixture and then add Red salsa sauce spoon full. Then add shredded lettuce or cabbage and lastly put some cheese on top.
Veg Mexican Taco is now ready !!!

Comments

Divita said…
My favorite tacos 🌮
Very nice 👌
12:45 AM
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