Crispy Mexican tacos with cheap ingredients

It was easy to make Mexican food at home with this crunchy, cornmeal taco recipe

Mexican tacos: an easy recipe with simple and cheap ingredients, to eat with Guacamole, chili, tortillas, nachos and organize a real Mexican dinner without leaving your home.

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• Portion: 2 people
• Tools: 1 chopping board, 1 kettle, 1 bowl, 1 non-stick frying pan, 1 rolling pin, 1 ring or round mold + cylindrical object for shaping the tacos, 1 or more trays.
• Equipment: conventional , processor (optional)

INGREDIENTS:

Mexican tacos:

• ½ cup all-purpose flour, plus more for dusting
• ½ cup mimoso cornmeal tea or organic cornmeal
• 2 tablespoons of cornmeal flakes
• 2 tablespoons of olive oil
• ½ teaspoon salt
• ½ cup(s) of tea water, lukewarm, added gradually.
• 1/4 teaspoon paprika (optional)

PRE-PREPARATION:

1. Separate recipe ingredients and utensils.
2. This recipe can also be made in the food processor up to the kneading stage, which must be done by hand.
3. The yield of this recipe is approximately 6 tacos with a diameter of 15 cm.
4. The color of these tacos was obtained with organic corn flour, but if you can’t find it, use mimoso corn flour and don’t forget to add paprika.
5. Heat water in a kettle (see quantity in ingredients) long enough for it to become lukewarm.

PREPARATION:

Mexican tacos (dough):

1. In a bowl or food processor, add the wheat flour, cornmeal, flaked cornmeal, paprika (optional), and salt.
2. Add the olive oil, mix or blend. Then add the tepid water, a little at a time and mixing until you get a homogeneous and wet mass to form a ball.
3. Transfer the dough to the work surface and knead for 5 minutes or until the dough comes away from your hands, but with a very soft texture that is easy to work with.
4. Make a strip with the dough, place it on a mold lined with plastic wrap.
5. Wrap the dough in transparent film and put it in the fridge to rest for about 30 minutes.

Mexican Tacos – Molding and Grilling:

1. After the resting time, remove the dough from the refrigerator.
2. Divide the dough into 3 portions for easier handling. Keep the other parts covered while opening the first part.
3. At the same time, heat a non-stick pan
4. Lay one part of the dough on a culinary plastic or silicone mat, cover with plastic or plastic wrap and open with a rolling pin until it reaches a thin thickness, 2 to 3 mm.
5. Remove the upper plastic and with the help of a cylindrical object (it can be a mould, a dessert plate, etc.), cut to obtain 15cm discs.
6. Place one disc at a time in the pan to brown, about 2 minutes, flip and do the other side – do this process over low heat for more control and not to burn.
7. If using the silicone mat, turn the cue over and keep the mat, removing it after the first minute of cooking. Use a weight, such as a frying pan, to keep the tacos in contact with the pan. Remove the silicone mat and cook for another 1 minute. Turn and brown on the other side as indicated in the previous point.
8. Remove the taco from the pan with a spatula and hang it on a cylindrical surface, such as a rolling pin, so that the tacos take the shape of a shell.
9. Use plastic wrap to wrap the tacos right out of the pan and keep them in shape while you prepare the others.
10. Halfway through the process of rolling out the dough and transferring the tacos to the pan, preheat the oven to 180°C.
11. Repeat the process until all clubs are shaped.

Mexican Tacos – Cook:

1. Arrange the tacos in a good-sized baking dish so that they are all close together and place them open side up.
2. Make rolls of aluminum foil that fill the space inside the shells – this will ensure they hold the shape of the shell.
3. Place in a preheated oven for about 20 minutes until crispy. If necessary, gradually increase the time until the desired result is obtained.
4. Remove pan from oven and wait for tacos to cool completely before unmolding.

FINISHING AND ASSEMBLY:

1. Serve the tacos with a topping of your choice and accompany guacamole.
2. They can be stored in an airtight container for up to 1 day to maintain their crunchiness.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.