Mexican Tacos, Vegetarian Tacos Recipe


Mexican Tacos, Vegetarian Tacos Recipe

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Think of Mexican and tacos are the first dish that come to mind. Making tacos involves a laborious process, which pushes many to go for the readymade options.


However, anything made at home is always more tasty and satisfying, and Mexican Tacos are no exception to this rule. Crisp maize flour tortillas loaded with a tangy rajma topping, green tomato sauce, and of course, oodles of cheese, these tacos are a sumptuous snack your kids will love.

Mexican Tacos, Vegetarian Tacos Recipe recipe - How to make Mexican Tacos, Vegetarian Tacos Recipe

Preparation Time:    Cooking Time:    Total Time:     Makes 15 tacos
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Ingredients


For The Crisp Tortillas
3/4 cup maize flour (makai ka atta)
5 tbsp plain flour (maida)
1/2 tbsp oil
salt to taste
plain flour (maida) for rolling
oil for deep-frying

For The Rajma Topping
3/4 cup red rajma (kidney beans) , soaked for 8 hours and drained
salt to taste
1 tbsp oil
1/2 cup finely chopped onions
1/2 tsp garlic (lehsun) paste
1 cup fresh tomato pulp
2 tbsp tomato ketchup
1/2 tsp chilli powder
1 tsp cumin seeds (jeera) powder

For The Green Sauce
1 1/2 cups roughly chopped green tomatoes
1/2 cup roughly chopped onions
1 tbsp roughly chopped green chillies
salt to taste
1 tsp vinegar

For The Tomato-chilli Sauce
1/4 cup tomato ketchup
1 tbsp chilli sauce

Other Ingredients
7 1/2 tbsp finely chopped spring onion greens
7 1/2 tbsp grated processed cheese

Method
For the crisp tortillas

    For the crisp tortillas
  1. Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough water.
  2. Divide the dough into 15 equal portions.
  3. Roll a portion into a 75 mm. (3”) diameter thin circle using a little plain flour for rolling and prick it evenly with a fork.
  4. Heat the oil in a deep-non-stick kadhai and deep-fry, a few puris at a time on a medium flame till they turn crisp and golden brown in colour from all the sides.
  5. Drain on an absorbent paper.
  6. Cool and store in an air-tight container.

For the rajma topping

    For the rajma topping
  1. Combine the rajma, 1½ cups of water and salt in a pressure cooker and pressure cook for 4 whistles.
  2. Allow the steam to escape before opening the lid. Do not drain the water and keep aside.
  3. Heat the oil in a broad non-stick pan, add the onions and garlic paste and sauté on a medium flame for 1 minute.
  4. 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.
  5. Add the cooked rajma with the water, mix well, mash it using a potato masher and cook on a medium flame for 4 to 5 minutes, , while stirring occasionally.
  6. Divide the topping into 15 equal portions. Keep aside.

For the green sauce

    For the green sauce
  1. Combine the tomatoes, onions, green chillies, salt and ½ cup of water in a pressure cooker, mix well and pressure cook for 2 whistles.
  2. Allow the steam to escape before opening the lid.
  3. Allow the mixture to cool completely and blend in a mixer to a smooth mixture. Strain with a strainer.
  4. Transfer the mixture into a deep bowl, add the vinegar, mix well and keep aside.

For the tomato-chilli sauce

    For the tomato-chilli sauce
  1. Combine the tomato ketchup and chilli sauce in a bowl, mix well and keep aside.

How to proceed

    How to proceed
  1. Place a crisp tortilla on a clean, dry surface, place a portion of the rajma topping evenly over it.
  2. Pour 2 tsp of the green sauce over it, 1 tsp tomato-chilli sauce mixture, ½ tbsp of spring onion greens and finally ½ tbsp of cheese.
  3. Repeat steps 2 and 3 to make 14 more tacos.
  4. Serve immediately.
Nutrient values (Abbrv) per taco
Energy106 cal
Protein4.9 g
Carbohydrates15.5 g
Fiber1.2 g
Fat3 g
Cholesterol4.8 mg
Sodium152.3 mg
Mexican Tacos Video
Mexican Tacos, Vegetarian Tacos Recipe with step by step photos

For the crisp tortillas for Mexican Tacos

  1. To make the Mexican Tacos, we will first have to make the tortillas. In a deep bowl, add the maize flour. Maize flour is traditionally used to make tortillas.
  2. Then add the maida to it. Maida is used here for binding the dough together.
  3. Now add the oil. This is added for crispiness. When you add a certain amount of fat in any dough while deep frying, the dough crisps up well.
  4. Add the salt to taste.
  5. Knead the flours into a semi-soft dough using enough water. The dough shouldn’t be too soft or too hard.
  6. Divide the dough into 15 equal portions.
  7. Take a rolling board and sprinkle a little flour on it.
  8. Take a portion of the dough and flatten it on the rolling board.
  9. Roll the portion into a 75 mm. (3”) diameter thin circle using a little plain flour for rolling.
  10. Prick the tortilla evenly with a fork. This is done to avoid puffing up of the tortilla.
  11. Repeat steps 7 to 10 to make 14 more tortillas.
  12. Heat the oil in a deep-non-stick kadhai and deep-fry a few tortillas at a time on a medium flame till they turn crisp and golden brown in colour from all the sides.
  13. Drain on an absorbent paper and keep aside.

For the rajma topping for Mexican Tacos

  1. Add the rajma in a pressure cooker. These rajma (kidney beans) beans are washed and soaked for at least 8 hours. This helps the rajma cook faster.
  2. Add 1½ cups of water to the cooker.
  3. Finally add salt and mix well.
  4. Shut the lid and pressure cook for 4 whistles. Allow the steam to escape before opening the lid. Do not drain the water and keep aside.
  5. Heat the oil in a broad non-stick pan.
  6. Add the onions for their pungency.
  7. Then add the garlic paste as well.
  8. Mix well and sauté on a medium flame for 1 minute. The onions should not be over cooked as we still want them to retain a bite.
  9. Add the tomato pulp to this. You can buy readymade tomato pulp or you can make Tomato Pulp at Home.
  10. Now add the tomato ketchup for a slight tang and sweetness in the rajma topping for the Mexican Tacos.
  11.  Also, add the chilli powder for a kick.
  12. Add the cumin seeds powder. This is an essential in many Mexican recipes and is made by grinding roasted cumin seeds.
  13. Finally, add the salt.
  14. Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  15. Add the cooked rajma with the water. This recipe is very similar to refried beans, which is also a common dish in Mexican cuisine.
  16. Mix well till the beans are incorporated into the sauce.
  17. Also mash it lightly using a potato masher to break the beans apart a little bit.
  18. Cook on a medium flame for 4 to 5 minutes, while stirring occasionally till the beans get a nice tomato flavor.
  19. Divide the topping into 15 equal portions. Keep aside.

For the green sauce for Mexican Tacos

  1. Take a pressure cooker and add the green tomatoes to it. Green tomatoes, also known as Tomatillos, are a common ingredient in making the Mexican green sauce. It is also used to make Salsa Verde.
  2. Add the onions.
  3. Now add the green chillies for spice.
  4. Finally add the salt to taste.
  5. Add ½ cup of water to the pressure cooker, mix well and pressure cook for 2 whistles.
  6. Allow the steam to escape before opening the lid.
  7. Allow the mixture to cool completely and transfer the mixture to a blender.
  8. Blend in a mixer to a smooth mixture till no lumps remain.
  9. Take a deep bowl and place a strainer over it.
  10. Pour the mixture into the strainer and strain it.
  11. Transfer this sauce into a deep bowl.
  12. To this, add the vinegar, mix well and keep aside.

For the tomato-chilli sauce

  1. In a bowl add the tomato ketchup.
  2. Add the chilli sauce to it.
  3.  Mix well and keep aside. This is a spicy-sweet red sauce for the Mexican Tacos.

How to proceed for the Mexican Tacos

  1. For the Mexican Tacos, place a crisp tortilla on a clean, dry surface.
  2. Place a portion of the rajma topping evenly over it.
  3. Pour 2 tsp of the green sauce over it.
  4. Then pour 1 tsp tomato-chilli sauce mixture over the green sauce.
  5.  Also sprinkle ½ tbsp of spring onion greens over the tomato chilli sauce.
  6. Finally sprinkle ½ tbsp of cheese because everything is better with cheese!
  7. Repeat steps 1 to 6 to make 14 more Mexican Tacos.
  8. Serve Veg Mexican Tacos immediately.

Reviews

Mexican Tacos, Vegetarian Tacos Recipe
 on 28 Feb 19 08:31 PM
5

Mexican Tacos, Vegetarian Tacos Recipe
 on 17 Nov 17 10:42 PM
5

How to make tacos round..??means when to bend it frm center..??
Tarla Dalal
18 Nov 17 08:36 AM
   Hi, Juts roll them round like a puri...
Mexican Tacos, Vegetarian Tacos Recipe
 on 12 Feb 17 05:57 PM
5

good but the green sauce practically has no taste.... but otherwise it''s really good
Mexican Tacos, Vegetarian Tacos Recipe
 on 15 Oct 16 11:19 PM
5

It''s too good Can u please mail me more recipe of tacos
Tarla Dalal
17 Oct 16 08:47 AM
   Hi Pooja, Below are the recipes http://www.tarladalal.com/Tacos-with-Baked-Beans-2587r http://www.tarladalal.com/Rajma-and-Cottage-Cheese-Tacos-33228r
Mexican Tacos, Vegetarian Tacos Recipe
 on 05 Oct 16 02:35 PM
5

both red nd green sauce are use I a one time on a tacos felling
Tarla Dalal
05 Oct 16 04:28 PM
   Hi Shubham, Yes we have used both. if you wish you can use one...
Mexican Tacos, Vegetarian Tacos Recipe
 on 18 Sep 16 12:26 PM
5

Mexican Tacos
 on 09 Mar 13 04:35 PM
5

The tacos are really not difficult to make.For the rajma filling I the sauteed onions in butter instead of oil.The crispy tacos with rajma, salad and the sauces taste very good topped with a little grated cheese.
Edited after original posting.