Indian Cooking Recipe : Mexican Tacos

This article was last updated on April 16, 2022

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Ingredients :
For the tacos :
1½ teacups maize flour
(makai-ka-atta)
1 teacup maida
3 tsp oil
¾ tsp salt
oil for deep frying

For the stuffing (traditional) :
1 teacup red kidney beans (rajma)
1 onion, chopped
2 tbsp tomato ketchup
2 tbsp ghee
2 tbsp butter
salt to taste

For the stuffing (simplified) :
1 large can (450 gms) baked beans
½ tsp chilli powder
salt to taste

For the green sauce :
3 large green tomatoes
1 onion, chopped
4 to 5 green chillies, chopped
2 tsp white vinegar (approx.)
salt to taste

For serving :
½ teacup tomato ketchup
2 tsp chilli sauce
3 tomatoes, chopped
3 spring onions, chopped
2 teacups lettuce leaves, chopped
a little cabbage (optional), chopped
salt to taste

Method :

For the tacos :

Combine the flours. Mix the oil and salt to make a soft dough by using enough water.

Roll out thin rounds about 100 mm, (4″) in diameter with the help of maida. Prick lightly with a fork.

Deep fry in hot oil on both sides and

then bend into a ‘U’ shape while hot.

Keep the tacos in an air-tight tin.

For the stuffing (traditional) :

Soak the beans overnight. Cook the beans in a pressure cooker.

Drain. Heat the ghee in a vessel and sauté the onion for some time.

Put the beans, tomato ketchup, butter and salt and cook for some time.

When cooked, mash the beans slightly.

For the stuffing (simplified) :

Drain the beans and mash them a little.

Put the chilli powder and salt and warm a little.

For the green sauce :

Chop the tomatoes into big pieces.

Put the onion, green chillies and ½ teacup of water and cook.

When cooked, blend in a liquidiser and strain. Put the vinegar and salt.

How to serve :

Make a red sauce by mixing the tomato ketchup and chilli sauce.

Combine the chopped tomatoes, spring onions, lettuce leaves, cabbage and salt.

In the fold of each taco, fill a little stuffing, add the green and the red sauce and fill with the chopped vegetables.

Again sprinkle a little red sauce and serve.