Mexican cheesy tacos using homemade taco shells ( Jain / No onion, No garlic)

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Prep time 30 mins, Cook time 30 mins

INGREDIENTS:

Serves 2 People

1) Mexican paste:

  • 3 basil leaves
  • 3 chopped celery
  • 1 tsp green chillies
  • 1 tsp Salt
  • 1 Cup water

2) Enchiladas fillings

  • 2 tbsp olive oil
  • 1 cup chopped green capsicum
  • 2 tbsp Mexican paste
  • 3 cups boiled kidney beans
  • 1 tsp Salt
  • 1 tbsp Red chilli sauce

3) Guacamole dip

  • 1 Avocado
  • 1/2 cup jalapenos
  • 1 tsp green chillies
  • Salt to taste

4) Sour cream

  • 1 cup thick curd
  • 1/2 cup fresh cream
  • 3-4 parsley leaves
  • Salt to taste
  • 2 tsp chilli flakes

5) Taco shells

  • 3 cups maize flour
  • 1 1/2 cup All purpose Flour
  • 1 tsp Salt
  • 2 tsp carom seeds ( ajwain)
  • 1 tbsp oil
  • 3 cups of Water
  • Oil to deep fry

6) veggies

  • 1 cup iceberg lettuce
  • 1 cup purple cabbage
  • 1 1/2 cup red,green bell peppers
  • 1/2 cup jalapeno
  • 1/2 cup black olives

7) 1 cup processed cheese

STEPS:

MEXICAN PASTE:

  1. Add all ingredients into mixing jar and make paste.

ENCHILADAS FILLING:

  1. In a frying pan add oil, green capsicum, 2 tbsp Mexican paste, boiled kidney beans, salt, red chilli sauce and mix it well. Mash it property. Keep aside.

GUACAMOLE DIP:

  1. Scoop the avocado and add it into mixture jar, add jalapeno, green chillies and salt and mix it.

SOUR CREAM:

  1. In mixture jar add curd, fresh cream, parsley, salt and chilli flakes and mix it.

TACO SHELLS:

  1. In a mixing bowl add maize flour, all propose flour, salt, carom sheeds, oil and knead the dough
  2. Take a small portion and roll it out
  3. Now in a frying pan, using tongs fold one of the edges of it to make taco shapes.
  4. Fry it till it is crispy

TACOS PLATING:

  1. Take one taco shell, add enchiladas filling, veggies, guacamole dip, olives, jalapenos, sour cream and cheese on top.
  2. Ready to serve!

 

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