Mexican Tacos


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You will love the crispiness and taste of this internationally renowned dish.

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Preparation Time: 
Cooking Time: 
Serves 8 to 10.
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Ingredients



For the tacos
1 1/2 cups maize flour (makai ka atta)
3/4 cup plain flour (maida)
3 tsp oil
3/4 tsp salt
oil for deep-frying

For the stuffing (traditional)
3/4 cup red rajma (kidney beans)
1 chopped onion
2 tbsp tomato ketchup
2 tbsp ghee
2 tbsp butter
salt to taste

For the stuffing (simplified)
1 large can (450 grams) baked beans
1/2 tsp chilli powder
salt to taste

For the green sauce
3 large green tomatoes
1 chopped onion
4 to 5 green chillies, chopped
2 tsp white vinegar (approx.)
salt to taste

For serving
1/3 cup tomato ketchup
2 tsp chilli sauce
3 tomatoes, chopped
3 spring onions, chopped
1 1/2 cups chopped lettuce leaves
a little chopped cabbage (optional)
salt to taste

Method

    For the tacos

    1. Mix the flours. Add the oil and salt and make a soft dough by adding water.
    2. Roll out thin rounds about 100 mm. (4") jin diameter with the help of plain flour. Prick lightly with a fork.
    3. Deep fry in hot oil on both sides and then bend into a "U" shape while hot.
    4. Store the tacos in an air-tight tin.

    For the stuffing (traditional)

    1. Soak the beans overnight.
    2. Cook the beans in a pressure cooker. Drain.
    3. Heat the ghee in a vessel and fry the onion for a little time.
    4. Add the beans, tomato ketchup, butter and salt and cook for a little time.
    5. When cooked, mash the beans slightly.

    For the stuffing (simplified)

    1. Drain the beans and mash them a little.
    2. Add the chilli powder and slat and warm a little.

    For the green sauce

    1. Cut the tomatoes into big pieces. Add the onion, green chillies and 1/2 teacup of water and cook.
    2. When cooked, blend in a liquidiser and strain.
    3. Add the vinegar and salt.

    How to serve

    1. Make a red sauce by mixing the tomato ketchup and chilli sauce.
    2. Mix the chopped tomatoes, spring onions, lettuce leaves, cabbage and salt.
    3. In the fold of each taco, fill a little stuffing, sprinkle the green and the red sauce and fill with the chopped vegetables. Again sprinkle a little red sauce and serve.
    4. Alternatively, serve the tacos, stuffing, sauces and chopped vegetables in separate dishes and let your guests make their own fillings to taste.
    1 review received for Mexican Tacos
    1 FAVOURABLE REVIEW

    The most Helpful Favourable review

     Reviewed By
    PempempMarch 09, 2013

    The tacos are really not difficult to make.The rajma filling I the saute onions in butter instead of ghee.The crispy tacos with rajma, salad and the sauces taste very good topped with a little grated cheese.

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    Helpful reviews for this recipe
    Reviewed March 09, 2013by Pempemp

    The tacos are really not difficult to make.The rajma filling I the saute onions in butter instead of ghee.The crispy tacos with rajma, salad and the sauces taste very good topped with a little grated cheese.

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