Recipe of Veg Mexican Tacos

INGREDIENTS:

Ingredients for Taco Shells:

·       Vegetable oil- 2 cups

·       Whole grain Flour or corn tortillas – 2 cups

·       Salt to taste

Ingredients for corn topping:

·       Boiled corn - 1 cup

·       Red bell pepper – 1 (chopped)

·       Yellow bell pepper – 1 (chopped)

·       Capsicum – 1 (chopped)

·       Tomato – 1 (chopped)

·       Onion – 1 (chopped)

·       Green chilli – 2 (chopped)

·       Butter – 4 cubes

·       Salt to taste

Ingredients for uncooked salsa:

·       ¾ cup finely chopped tomato

·       ¼ cup finely chopped spring onions (white & green)

·       ¼ tbsp finely chopped green chilli

·       ½ tbsp red chilli flakes (paprika)

·       ½ tbsp oregano

·       1 ½ tbsp finely chopped coriander leaves

·       ½ tbsp sugar

·       Salt to taste

Other Ingredients:

·       Tomato ketchup – 7 tbsp

·       Chilli sauce – 3 ½ tbsp

·       Shredded iceberg lettuce – 1 cup

·       Grated processed cheese – 28 tbsp

METHOD (for preparation of TACO SHELL):

Make dough with all the ingredients (flour, salt, 4 tbsp oil and water) and keep aside. Heat the oil in a wok on medium flame. Take a little bit of the already made dough and spread it on a rolling pin & board in a circular motion. Use tongs to place 1 tortilla at a time into the oil. It would start sizzling right away. Cook for about 15 seconds then turn upright down and cook for another 15 seconds. When the shells are remove from the pan those are to be molded into Taco Shell shape or boat-shape by placing half curled between two objects such as glass or coffee cups. Drain on paper towels. Then the shell should be placed inside the oven for crisping.

 METHOD (for preparation of CORN TOPPING):

Heat butter in a broad non-stick pan. Add onion and chilli and sauté on medium flame for 1 to 2 minutes. Add all chopped bell peppers, capsicum, tomato, corn and salt. Mix well and cook for 2 minutes on medium flame and stir occasionally. Keep it aside.

METHOD (for preparation of UNCOOKED SALSA):

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 it aside.

Fill a Taco shell with 1 tbsp corn topping, ½ tbsp of un-cooked salsa and spread ½ tbsp of tomato ketchup and ¼ tbsp of chilli sauce evenly over it. Arrange a few shredded lettuce leaves and 2 tbsp of grated cheese over it evenly.

If you wish, you can use GREEN CHUTNEY (coriander leaves, curd, green chilli, ground-nuts and salt) as spread over also.

Serve it immediately.

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