taco

Taco | Mexican tacos recipe in Indian cuisine | non veg tacos

A taco is a traditional Mexican dish made of a corn or wheat tortilla folded or rolled with filling inside. A taco can be made with many kinds of fillings, including beef, pork, chicken, seafood, vegetables, and cheese.

The preparation tips

  1. Roll out an aluminum foil and fold it over in 10-inch increments until you have a 4-sheet-thick piece of foil to make taco mold.
  2. Fold the large foil in square half horizontally, bring the bottom to the top, and then turn it to 90 degrees.
  3. Crimp the top and bottom edges of the sheet by 1 inch, and then fold over the sides by 1 inch.
  4. Put the aluminum foil roll or a narrow rolling pin at the center of the foil square and bring the sides together, narrow tube to mold the taco, and make sure it can stand up on the long side.

Ingredients

  • Fillings of your choice.
  • Aluminum foil.
  • Corn or wheat tortilla.
  • Garlic.
  • Jalapeno slices.
  • Lettuce.
  • Tomatoes.
  • Cilentros.
  • Garlic, Onion.
  • Vegetable oil/Peanut oil.
  • Kosher salt.

Taco Process

1.Heat the oven to 250 degrees F.

2.Heat the peanut oil in a 12-inch cast iron skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer, about 5 minutes. Adjust the heat to maintain the temperature.

3.Shape 1 tortilla around that aluminum foil mold, forming a taco shape. Use tongs to hold up the sides against the mold and place the bottom of the tortilla into the hot oil and fry this for 20 seconds. Lay 1 side of the tortilla down in the hot oil and fry for 30 seconds. Flip the tortilla over and fry for an additional 30 seconds. Remove the taco shell for cooling and cool it for 30 seconds before removing the mold. Add some kosher salt to the hot tortillas, to taste. Repeat frying process with the remaining tortillas. Make sure the taco shells are warm while preparing the filling.

4.Drain all but 2 tablespoons of the peanut oil from the skillet and return to medium heat. Once the oil shimmers, add the onion and cook until softened and lightly browned around the edges, about 3 to 4 minutes. Add the ground meat, 1 teaspoon salt, and garlic. Cook until browned, about 3 to 4 minutes, stirring occasionally, to break up the meat. Add Taco Potion and beef broth. Bring to a simmer and cook, uncovered, until sauce is slightly thickened, 2 to 3 minutes.

5.Serve each taco with meat mixture, panela, jalapeno slices, lettuce, tomatoes, and cilantro. Serve immediately.

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