These purple cornflour tacos are not only a brightly coloured treat for the eyes but for the taste buds too! They're thin, crunchy, crispy, dense and hold together well. The texture is authentically mexican, a simple but healthy recipe complimented by guacamole, tomato salsa and chilli. Enjoy as a perfect protein snack or add to a meal with rice & beans. There are undertones of many flavours brought together with a squeeze of lime. Traditional made jazzy with a tangy explosion of flavours.
Part of our South American Global Kitchen blog, see it here.
Equipment
- Large Mixing Bowl
- Stirring Spoon
- Non Stick Pan
- Tortilla Press (Optional)
- Foil (Optional)
Ingredients
- 100g Strong Wholemeal Flour
- 16 Tsp Warm Water
Optional fillings
- Chopped Avocado
- Tomato Salsa
- Guacamole
- Chopped Chilli
- Red Pepper
- Squeeze of Lime
Method
- Firstly, blend the flours together in a large mixing bowl & add the water a teaspoon at a time blending well with a stirring spoon.
- Keep adding water working into a smooth thick dough inside the bowl, once it gets thicker use your hands to make sure it is formed into a dough.
- To make the tacos use a heavy bottomed non-stick pan. (Note: you do not need oil)
- Break off small lumps of dough just bigger than a cherry tomato for a traditionally Mexican palm sized taco.
- Either roll out on floured surface until approx 3 mm thick or use a tortilla press for a more tradtional method. They are not going to be huge and floppy like shop bought ones!
- Fry each taco for 5-8 mins on each side unitll starting to brown. (Note: Make as many as you need - this recipes timing amount refers to how long it takes to make 1 taco).
- Once cooked, let cool before filling with tomato salsa, peppers, chopped avocado & chopped chilli.
- Squeeze some lime over the top and viola - enjoy!
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