Tacos Video by Tarla Dalal

Tacos Video by Tarla Dalal

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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.

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Recipe Description for Tacos, Mexican Tacos Recipe, Vegetarian Tacos

Ingredients

For Tacos
14 taco shells

For The Rajma Filling
2 cups soaked and cooked red rajma (kidney beans) , refer handy tip
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
salt to taste

For The Uncooked Salsa
3/4 cup finely chopped tomatoes
1/4 cup finely chopped spring onions whites and greens
1/4 tsp finely chopped green chillies
1/2 tsp dry red chilli flakes (paprika)
1/2 tsp dried oregano
1 1/2 tsp finely chopped coriander (dhania)
1/2 tsp sugar
salt to taste

Other Ingredients For Tacos
7 tsp tomato ketchup
3 1/2 tsp red chilli sauce
1 cup shredded iceberg lettuce
28 tsp grated processed cheese

Method

For the rajma filling

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

1. 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 to make tacos

1. Fill a taco shell with 1 tbsp of rajma filling, 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 {span class="bold1"}tacos{/span}.
4. Serve the {span class="bold1"}tacos{/span} immediately.

Handy tip:

1. 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.

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RECIPE SOURCE : Mexican Cooking