The Homemade Hard Taco Shells Recipe By Archana S Kitchen

The Homemade Hard Taco Shells Recipe By Archana S Kitchen Sieve the makki ka atta flour, maida and salt together in a deep bowl. add oil and little warm water at a time and knead into a stiff dough. divide the taco dough into 15 equal portions. roll out a portion into a 4 inch diameter circle by dusting in maida while rolling. once rolled, prick the taco dough with a fork. You can also buy store bought taco shells to ease the process of making the classic mexican taco recipe. to assemble the tacos, hold the tacos in your palms, making sure it's easy to add the fillings. first in put one and a half tablespoon of homemade refried beans right at the bottom and spread evenly.

The Homemade Hard Taco Shells Recipe By Archana S Kitchen Crispy crunchy shells filled with beans, veggies or meat, with flavourful condiments, topped with some fresh salad and not to forget the cheese, tacos are easily the most liked mexican dish by us indians. it gives us so much room to innovate and play around with fillings and flavours, fill them in hard taco shells or just soft tortillas be it whole wheat or gluten free corn tortillas. Once the oil is hot (350 ̊f on a thermometer), carefully slide in a tortilla and fry for 12 15 seconds until golden and bubbly on the first side. flip and use tongs to immediately fold in half. fry another 10 12 seconds per side or until golden brown then use tongs to transfer the taco shell to the prepared baking sheet. Place the corn tortilla in the pan. let it cook for 10 seconds. then flip, let it stand for another 5 seconds and then fold with tongs. remove the shells from the skillet and drain excess oil. place on the lined paper towel plate. repeat until all of your crunchy tacos are done. Place the skillet over medium high heat, and allow the oil to heat for 10 to 15 minutes. when the oil is hot, carefully place 1 corn tortilla in the hot oil for 1 second. using tongs or two forks, take half of the tortilla out of the oil while keeping half in the oil. bend the tortilla in half while cooking to make a taco shape.

The Homemade Hard Taco Shells Recipe By Archana S Kitchen Place the corn tortilla in the pan. let it cook for 10 seconds. then flip, let it stand for another 5 seconds and then fold with tongs. remove the shells from the skillet and drain excess oil. place on the lined paper towel plate. repeat until all of your crunchy tacos are done. Place the skillet over medium high heat, and allow the oil to heat for 10 to 15 minutes. when the oil is hot, carefully place 1 corn tortilla in the hot oil for 1 second. using tongs or two forks, take half of the tortilla out of the oil while keeping half in the oil. bend the tortilla in half while cooking to make a taco shape. Preheat your oven to 350°f (175°c). lightly spray both sides of each corn tortilla with cooking oil spray. gently fold each tortilla in half, creating a taco shell shape. place the folded tortillas on a baking sheet, ensuring they are not overlapping. if desired, sprinkle a pinch of salt on each tortilla. bake in the preheated oven for 12 15. Check the salt to taste and adjust accordingly. toss the onions, tomato and cucumber into the tofu corn crumble and keep aside. to assemble the mexican taco recipe with spicy tofu crumble, warm the soft tacos on a skillet for a fe seconds. place it on a platter, spoon the achari tofu corn crumble on the tacos and serve immediately.