Tacos Video by Tarla Dalal

Tacos Video by Tarla Dalal

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Travel into the heartlands of Mexico with hearty and satiating Tacos, one of the most famous dishes of that region. A crispy taco shell, loaded with wholesome rajma topping and tangy uncooked salsa is a delight, which is enhanced further by peppy sauces, juicy lettuce and oh-so-yummy grated cheese! It is a rustic experience, which warms the heart and fills the tummy with its sensual flavours and mealy textures. Serve the Tacos as soon as they are assembled.

  

Recipe Description for Tacos, Mexican Tacos Recipe, Vegetarian Tacos

Preparation Time: 
Cooking Time: 
Makes 14 tacos
Show me for tacos


Ingredients

14 taco shells

For The Rajma Topping
2 cups soaked and cooked red rajma (kidney beans) , refer handy tip
1 tbsp oil
1/2 cup finely chopped onions
1/2 tsp garlic (lehsun) paste
1 cup fresh tomato pulp
2 tbsp tomato ketchup
1/2 tsp chilli powder
1 tsp cumin seeds (jeera) powder
salt to taste

For The Uncooked Salsa
3/4 cup finely chopped tomatoes
1/4 cup finely chopped spring onions whites and greens
1/4 tsp finely chopped green chillies
1/2 tsp dry red chilli flakes (paprika)
1/2 tsp dried oregano
1 1/2 tsp finely chopped coriander (dhania)
1/2 tsp sugar
salt to taste

Other Ingredients
7 tsp tomato ketchup
3 1/2 tsp chilli sauce
1 cup shredded iceberg lettuce
28 tsp grated processed cheese

Method

For the rajma topping

  1. Heat the oil in a broad non-stick pan, add the onions and garlic paste and sauté on a medium flame for 1 to 2 minutes.
  2. Add the tomato pulp, tomato ketchup, chilli powder, cumin seeds powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  3. Add the rajma, mix well, mash it lightly using a potato masher and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.

For the uncooked salsa

  1. Combine all the ingredients in a deep bowl, mix well and mash it lightly using the back of a spoon for 2 to 3 minutes so that the flavours blend well. Keep aside.

How to proceed

  1. Fill a taco shell with 1 tbsp of rajma topping, ½ tbsp of uncooked salsa and spread ½ tsp of tomato ketchup and ¼ tsp of chilli sauce evenly over it.
  2. Arrange a few shredded lettuce leaves and 2 tsp of grated cheese evenly over it.
  3. Repeat steps 1 and 2 to make 13 more tacos.
  4. Serve immediately.

Handy tip:

  1. ¾ cup of raw rajma when soaked for 8 hours, drained and pressure cooked with enough water for 6 whistles gives 2 cups of cooked rajma.
RECIPE SOURCE : Mexican CookingBuy this cookbook

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