Veg Mexican Tacos

⏳ Preparation Time: 45–50 minutes

🍽 Serves: Makes 5 tacos

🥗 Ingredients:

For making the taco shells:

• Maize flour or makai atta- 1/4 cup
• Maida or refined flour or all purpose flour- 2 tablespoons
• Carom seeds- 1/4 teaspoon
• Oil- 1 teaspoon
• Salt- to taste
• Oil- for deep frying
• Refined flour or maida- for rolling

For the rajma filling:

• Rajma or Kidney beans (soaked & cooked)- 1 cup
• Onions (chopped)- 1/4 cup
• Garlic paste- 1 teaspoon
• Fresh tomato pulp- 1/4 cup
• Tomato Ketchup- 1 tablespoon
• Red chilli powder- 1/4 teaspoon
• Cumin powder- 1/4 teaspoon
• Salt- to taste

For the salsa topping:

• Tomato (chopped)- 1/4 cup
• Onion (chopped)- 1/4 cup
• Avocado (sliced)- 5 slices (optional)
• Green chilli (chopped)- 1
• Oregano powder- 1/4 teaspoon
• Lemon juice- 1/2 teaspoon
• Coriander leaves (chopped)- to taste
• Salt- to taste

Other ingredients:

• Tomato ketchup- 2 teaspoon
• Red chilli sauce- 2 teaspoon
• Shredded lettuce or cabbage- 1/3 cup
• Cheese (grated)- 1/4 cup

✋🏻 Method:

1. To make the taco shells, sieve the maize flour and the refined flower in a bowl. Add oil, carom seeds & salt and knead it into a stiff dough using warm water.
2. Divide the dough into 5 equal portions and roll it just like a chapati into a circular tortilla and prick it with a fork at regular intervals.
3. Heat some oil for frying and deep fry till it turns light brown on both the sides. Once it turns light brown, immediately shape it into a U-shape using a pair of tongs & a frying laddle and continue to deep-fry while holding the shell till it is golden brown on both the sides. Drain the excess oil by placing the taco on a plate lined with tissue paper.
4. If you wish to make baked taco shells, lay the rolled tortilla on a clean backing rack and slightly brush both sides with cooking oil. Then carefully drape each tortilla over two bars of the oven rack & bake at 350°F or 180°C until crispy, 10 to 15 minutes.
5. To make the rajma filling, heat some oil in a non-stick pan, add onions and garlic paste and saute them for 1–2 minutes. You can also use black beans or meat of your choice
6. Add the tomato pulp, tomato ketchup, red chilli powder, cumin powder & salt, mix well and cook on a medium flame for 2–3 minutes by stirring continuously.
7. Next, add in the cooked rajma or kidney beans. 1/2 cup of raw rajma soaked for 8 hours, drained and pressure cooked with enough water for 6 whistles gives 1 cup of cooked rajma. Mash the rajma slightly (not completely) using a spoon and cook for 2–3 minutes while stirring occasionally. Once the filling cooked, set it aside in a bowl.
8. To make the salsa topping, combine all the ingredients, except the avocado slices, in a separate bowl, mix well and keep it aside.
9. Finally, fill in the taco shells with the rajma filling, salsa topping, red chilli & tomato ketchup. Add in some grated iceberg lettuce or cabbage & grated cheese and place a slice of avocado on top. Serve & bite in :)

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