Mexican Tacos, Vegetarian Tacos Recipe, Vegetarian Tacos (2024)

Mexican Tacos Video

मैक्सिकन टाकोज रेसिपी | वेज टाकोस् | भारतीय स्टाइल मैक्सिकन टाकोज - हिन्दी में पढ़ें (Mexican Tacos, Vegetarian Tacos Recipe in Hindi)

મેક્સીકન ટાકોઝ રેસીપી | વેજીટેરીઅન ટાકોઝ | ભારતીય સ્ટાઇલ મેક્સીકન ટાકોઝ - ગુજરાતી માં વાંચો (Mexican Tacos, Vegetarian Tacos Recipe in Gujarati)

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 moreMexican Tacos.
8. Serve VegMexican Tacosimmediately.
   

Tips for Mexican tacos recipe

1. Prick the tortilla evenly with a fork. This is done to avoid puffing up of the tortilla.
   
2. 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.
   
3. add the tomato ketchup for a slight tang and sweetness in the rajma topping for theMexican Tacos.
   

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