Tacos, the famous Mexican starter.
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Tacos
Travel into the heartlands of Mexico with hearty and satiating Tacos, one of the most famous dishes of that region. A crispy taco shell, loaded with wholesome rajma topping and tangy uncooked salsa is a delight, which is enhanced further by peppy sauces, juicy lettuce and oh-so-yummy grated cheese! It is a rustic experience, which warms the heart and fills the tummy with its sensual flavours and mealy textures. Serve the Tacos as soon as they are assembled.
Preparation Time: 25 minutes.
Cooking Time: 7 minutes.
Makes 14 tacos.
14 taco shells
For the rajma topping
2 cups soaked and cooked red rajma (kidney beans), refer handy tip
1 tbsp oil
½ cup finely chopped onions
½ tsp garlic (lehsun) paste
1 cup fresh tomato pulp
2 tbsp tomato ketchup
½ tsp chilli powder
1 tsp cumin seeds (jeera) powder
Salt to taste
For the uncooked salsa
¾ cup finely chopped tomatoes
¼ cup finely chopped spring onion whites and greens
¼ tsp finely chopped green chillies
½ tsp dry red chilli flakes
½ tsp dried oregano
1½ tsp finely chopped coriander (dhania)
½ tsp sugar
Salt to taste
Other ingredients
7 tsp tomato ketchup
3½ tsp chilli sauce
1 cup shredded iceberg lettuce
28 tsp grated processed cheese
For the rajma topping
1. Heat the oil in a broad non-stick pan, add the onions and garlic paste and sauté on a medium flame for 1 to 2 minutes.
2. Add the tomato pulp, tomato ketchup, chilli powder, cumin seeds powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
3. Add the rajma, mix well, mash it lightly using a potato masher and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
For the 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 aside.
How to proceed
1. Fill a taco shell with 1 tbsp of rajma topping, ½ tbsp of uncooked salsa and spread ½ tsp of tomato ketchup and ¼ tsp of chilli sauce evenly over it.
2. Arrange a few shredded lettuce leaves and 2 tsp of grated cheese evenly over it.
3. Repeat steps 1 and 2 to make 13 more tacos.
Serve immediately.
Handy tip: ¾ cup of raw rajma when soaked for 8 hours, drained and pressure cooked with enough water for 6 whistles gives 2 cups of cooked rajma.
Yummy
Idk but this woman looks sexy. And tacos to top it off! You got my like!
i made for my children n they din't like it , they said it's to sour
How to make tacos shells?🤔
Can you please make a video on this?And yesterday was my birthday so my mom made this very well came..thanks sister
Tried it. Tasts delicious!! Thanks!!
Food*
This is not mexican if you know that it is not indian dood
Ma'am can we use Powdered sugar in replacement of normal sugar
nice..how much early i can get it ready for 15 ppl
sogi naa ho jay
i m alone at home to prepare at home
hello mem please shere cheese slice recipi
salsa sauce is not comlete u can also put some tobeco
Very nice
Wow very nice receepe
Can we use a sugar substitute
Excellent recipe..only one thing I felt odd..not hating. But adding oregano (Italian spice) to a Mexican recipe was weird.
ketchup in tacos ? what and no guacamole waw
nice
Loved making them…
Thank u so much**!!!!
any alternate for onion and garlic please
looks fantastic. what would be a good substitute for tomato pulp?