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Mexican Tacos

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Published under: Mexican


For taco shells:
1 cup fine maize flour
1 cup plain flour
salt to taste
oil to deep fry

For bean filling:
2 cups beans (rajma) washed and soaked overnight
1 tbsp. butter
3 tbsp. tomato ketchup
2 tsp. red chilli powder
salt to taste
1 tsp. ground fresh cumin
1/2 tsp. clove-cinnamon powder

For topping:
2 onions chopped
1 tomato chopped
1 cucumber chopped
1 small capsicum chopped
2 tbsp. cabbage chopped
1 sprig spring onion chopped
1 potato boiled, peeled, chopped
4-5 salad leaves chopped
1/2 cup salsa dip (refer dips & dressings)
1/2 cup tomato ketchup
1 cup grated cheese


For shells:
Mix flours and salt. Add some water knead to a pliable dough.
Divide and roll into 4-5″ very thin chappatis. Prick both sides with fork.
Arrange on a large cloth to air out.
Deepfry one at a time till lightly golden.
Fold into a ‘U’ or taco shape while hot, drain and cool. Repeat for all.

For bean filling:
Pressure cook rajma till well cooked. (approx. 7 whistles).
Drain and mash coarsely while hot. Keep aside 1 cup of the water.
Return mashed rajma to cooker directly.
Add drained water, all other ingredients and cooked till well blended.
Add some more water if required. Do not make watery.
Keep aside and use hot or warm.

For topping:
Mix all vegetables, add salt and pepper and toss lightly.

To serve:
Put a tbsp. of bean filling inside the taco.
Spread a tbsp. of topping.
Dot topping with a tsp. each of tomato ketchup and salsa dip.
Top with plenty of grated cheese.
Serve immediately.

Making time:
Tacos – 1 hour
Filling, salad – 45 minutes
Finishing – 10 minutes Makes: 18-20 tacos

1 comment

Avatar of krushang mistry
krushang mistry March 25, 2009 - 7:03 am

this dish is excell.


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