Recipe – Corn Taco with Black Beans

Ingredients:

For the dough:

  • Corn Flour (Makai ka aata): 1 cup
  • Salt: ½ Teaspoon
  • Oil: 1 Tablespoon
  • Water: As required

For the Tortillas:

  • Oil to Roast

For the Beans:

  • Black beans: 1 cup
  • Salt: 1 teaspoon
  • Water: 1/2 Cup
  • Oil: 1 teaspoon
  • Garlic cloves: 7-8, chopped
  • Black pepper powder: ½ teaspoon

Others:

  • Tomato sauce: 4 tablespoons
  • Onion: 1 small, finely chopped
  • Tomato: 1 small, finely chopped
  • Green chili: 1 small, finely chopped
  • Salt: ¼ Teaspoon
  • Black Pepper powder: 1/2 teaspoon
  • Lemon Juice: 1 tablespoon
  • Fresh Coriander leaves: chopped, 1 tablespoon
  • Fresh Mint leaves: chopped, 1 tablespoon
  • Grated Cheddar / Mozzarella Cheese: 2 tablespoons

Method

For the Corn Tortillas:

  • Using the dough ingredients, knead a very soft dough.
  • Divide the dough into 6 equal portions and roll into balls.
  • Put the ball in between two pieces of plastic wrap or parchment paper and flatten it into 4-6-inch diameter circle using a rolling pin.
  • Heat Tawa and place the roti dough on the tawa
  • Flip the roti after 30 seconds
  • Cook both sides until both sides are evenly cooked with golden brown spots (not black).
  • Keep them on a kitchen towel or napkin and let them cool completely in room temperature.
  • You may make the tortilla (roti) using the tortilla maker (roti maker).

For the Taco Shells:

  • There are many ways to make taco shells from the tortillas:
    • Heat oil in pan for deep frying. Put 1 tortilla in the oil and cook it for 20-30 seconds in medium flame. Flip it and using a tong fold this tortilla to half. Hold the folded tortilla using tong and fry the other side until golden brown and crispy. Triangular taco shell is ready.
    • Or, Preheat the Oven to 350-degree F or 180-degree C. Brush both sides of all 6 tortillas with butter or oil. Then place each tortilla over two bars of the oven rack dropping downside. Bake for 10 minutes.
    • You may place the tortillas on the back of muffin tray, between 4 muffin molds and brush it with oil. Bake for 15 minutes in 350 F.
    • You may deep fry the round tortilla, take out. Immediately place a thick rolling pin in between the fried tortilla and fold it. Place a heavy pan on top of the folded tortilla.

For the Black Beans’ Filling:

  • Soak the black beans in 7-8 cups of water for minimum 4-5 hours or overnight. Drain the excess water.
  • Heat Oil in a pressure cooker.
  • Saute garlic pieces.
  • Add black beans, salt, black pepper powder and mix well.
  • Add ½ cup water and let it boil.
  • Cover the cooker and wait for 3 whistles or until beans are cooked.

For the toppings:

  • In a bowl, add chopped onion, tomato, green chili, salt, black pepper powder, lemon juice, coriander leaves, mint leaves and cheese. Mix well.

For assembling:

  • Take a taco shell, add ½ tablespoon tomato sauce.
  • Fill 2 tablespoon of the black beans on each Taco shell.
  • Add 1 tablespoon of the toppings mix.
  • Serve immediately.

Cook’s Note:

  • You may buy the ready Taco Shells from market. Just prepare the filling and enjoy 😉

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