Tacos

Tacos

With the intermittent hot temperature of late summer, I take the opportunity to organize a dinner with Tex-Mex flavours, who wants to come?

Mandatory tacos at the center of the table! that is, crunchy cornmeal-based shells filled as desired with the classic spicy and hot flavors of Mexican cuisine: guacamole sauce, chicken fajitas and chili. Did you get hungry?

Before start eating, let’s make tacos following my recipe below:

MAKES 6 TACOS

READY IN 10′

INGREDIENTS:

4 oz corn flour

2.8 oz flour 00

3 tablespoons extra virgin olive oil

lukewarm water to taste

frying oil to taste

STEP 1: COMBINE THE INGREDIENTS

Put the two flours, oil and a little water in a bowl. Start kneading and add the water needed to get a smooth dough.

Once mixed, let it rest at room temperature for 15 minutes.

STEP 2: CUT TACOS

Take approx. 1/6 dough and roll it out with a rolling pin between two sheets of parchment paper.

Cut it to get a circle (I used an inverted bowl).

STEP 3: FRY TACOS

Heat oil in a pan, then add a circle of pasta and fry it for 5 seconds

Now with the help of two cutlery, take the ends and fold them inwards to create the typical shape of the taco.

Cook for a minute on each side, frying the taco inside too (to do this, I keep it open with a wooden spoon). As soon as it is nice and crunchy, drain it and let it dry on absorbent paper.