TACO MEXICANA

Chef: Anubha Singh

Recipe Servings: 2

Prep Time: 1 hr

Cook Time: 1 hr

Total Cook Time: 2 hr

Difficulty Level: Easy

Ingredients of Wheat Flour Taco Mexicana

For Taco Patties:

• 1 cup boiled Rajma beans
• 1 cup overcooked rice
• 1 tsp coriander powder
• ¼ tsp kashmiri red chilli powder
• ¼  tsp black pepper powder
• ¼ tsp chilli flakes
• 1 tsp salt
• 1 tsp lemon juice
• 2 green chillies, finely chopped
• Handful of coriander leaves
• ½ cup white flour
• ½ cup corn flour
• ½ cup water
• Breadcrumbs (4 bread slices)

For Taco Sauce:

• 10-12 dry red chillies
• 6 garlic cloves
• ½ tsp cumin seeds
• ¾ tsp salt
• Coriander leaves
• 1 tsp olive oil
• 2 tsp lemon juice
• 1 tbsp water
• 3 tbsp mayonnaise

For Taco Mexicana:

• 3 wheat parathas
• 1 tsp chilli flakes
• 3 tsp mixed herb seasoning
• 3 tsp butter

About Wheat Flour Taco Mexicana Recipe: Taco Mexicana is a popular Mexican dish of tortilla filled with a variety of fillings. The fillings can be of meat, chicken, vegetables, seafood and cheese. Try out Indian style taco using leftover rice and parathas. It is healthy as the parathas are made up of wheat flour,  the filling is of rajma beans and rice mixture and the taco sauce is also prepared at home.

For Taco Patties:

1. Take rajma beans and overcooked rice in a bowl and mash them thoroughly.
2. Add coriander powder, kashmiri red chilli powder, black pepper powder and chilli flakes.
3. Add salt, coriander leaves and green chillies.
4. Add lemon juice and mix all the ingredients well.
5. Take small sections of the mixture and make round patties.
6. The above ingredients can make up to 8 patties.
7. Mix white flour and cornflour with water.
8. Coarsely grind 4 bread slices to make breadcrumbs for coating the patties.
9. Dip a patty in the white flour and cornflour mixture.
10. Now, toss the patty in the breadcrumbs properly.
11. Keep one hand free for coating the patties well in the breadcrumbs.
12. Deep fry the patties and keep them aside.
13. Repeat the above three steps for the other patties.

For Sauce:

1. Boil the dry red chillies for 5 minutes.
2. Strain the water and put red chillies in the grinder.
3. Add garlic cloves and cumin seeds.
4. Add handful of coriander leaves.
5. Add salt and olive oil.
6. Pour lemon juice and water.
7. Grind the mixture.
8.  In a bowl, mix mayonnaise and a portion of  chilli paste together.

For Taco Mexicana:

1. Take a paratha and spread the taco sauce evenly on it.
2. Sprinkle chilli flakes and mixed herbs seasoning on it.
3. Place two patties on it and fold the parathas.
4. Grease the paratha with small amount of butter on both sides.
5. Place the tacos on a grill sandwich maker or a grill pan.
6. Once done, serve it hot.

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