Taco Shells
Home made crunchy taco shells are excellent! you will never buy taco shells again! But be prepared to be the last one to have a chance to sit down and eat.
Ingredients
- 200 grams maize flour
- 100 grams wheat flour
- 1 tsp salt
- 1/2 tsp carom seeds crushed
- 2 tbsp vegetable oil
- Hot water
- 1 ltr oil for frying
- Maize flour to dust the worktop
Instructions
- Take 200 grams of maize flour and 100 grams of wheat flour through a sieve into a mixing bowl.
- Add 1 teaspoon of salt and 2 tablespoons of vegetable oil
- Pour in some hot water,and start to knead.
- Add more hot water and continue kneading until a smooth dough,the dough should have the consistency of modeling clay.
- Then cut the dough into 10 equal sized pieces using a knife (or use a kitchen balance to weigh out pieces of about 50 grams).
- Form small dough balls rolling the dough pieces between your palms.
- Dust the working station with some maize flour and start to roll out the dough balls using a rolling pin,until thin and flat.
- Use a bowl to cut out perfectly round sheets of dough.
- Prick the dough sheets multiple times using a fork.
- Heat up a pot or wok adding 1 – 1½ liters of frying oil (carefully give a small piece of scrap dough into the oil, as soon as it bubbles and begins to foam, the oil is hot enough)
- one by one carefully give the prepared dough sheets into the hot oil.
- Gently turn once with the help of 2 kitchen spatulas as soon as they float to the oil surface.
- Then fold 2 opposite sides of the Taco Shells with kitchen spatulas and keep on frying until the shape is hardened.
- Then carefully lift the Taco Shells out of the oil, drain briefly.
- Allow to cool completely on kitchen paper.
- Ready to be used with any filling of your choice.
With ROTIMATIC
- Take 200 grams of maize flour and 100 grams of wheat flour through a sieve into the flour bowl.Add crushed carrom seeds in flour bowl(optional)
- Add 1 teaspoon of salt and Luke warm water to the water container .
- Select settings Puri, Thickness:1,Roast:1,Oil:2.
- Prick the puri sheets multiple times using a fork.
- Heat up a pot or wok adding 1 – 1½ liters of frying oil (carefully give a small piece of scrap dough into the oil, as soon as it bubbles and begins to foam, the oil is hot enough)
- one by one carefully give the prepared dough sheets into the hot oil.
- Gently turn once with the help of 2 kitchen spatulas as soon as they float to the oil surface.
- Then fold 2 opposite sides of the Taco Shells with kitchen spatulas and keep on frying until the shape is hardened.
- Then carefully lift the Taco Shells out of the oil, drain briefly.
- Allow to cool completely on kitchen paper.
- Ready to be used with any filling of your choice.
