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Recipe – Homemade Taco Shells / How to make corn taco shells at home

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Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: 6 Tacos

Ingredients:

For the dough:

  • Corn Flour (Makai ka aata): ¾ cup
  • Plain flour: 1/4 cup
  • Salt: ½ Teaspoon
  • Oil: 1 Tablespoon
  • Water: As required

For the Tortillas:

  • Oil to deep fry or Roast

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 roll it into 4-6-inch diameter circle using a rolling pin.
  • Heat Tawa and place the rolled tortilla on the tawa
  • Flip the tortilla 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. Do not fold them.
  • You may make the tortilla (roti) using the tortilla maker (roti maker).
  • Soft Taco shells are ready.

For the Hard Taco Shells:

Method: 1

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.

fry

Method: 2

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.

taco

Method: 3

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.

taco2

Method: 4

You may deep fry the round tortilla, take out. Immediately place a thick rolling pin in between the fried tortilla, fold it and press for 30 seconds or place a heavy pan on top of the folded tortilla.

Enjoy the Taco shells with your choice of fillings: