Tacos are new to us. Our kids, being the product of so many international influences through the telly, the internet and their equally enlightened friends, come up with requests for tortillas, tacos, nachos and the likes.
Not that I’m complaining. I like to be a culinary tourist. And Mexican food is delightful. It’s typically quick to make, spicy, tasty and even satisfies the ever-watchful eyes of the gluten Police in our house. Tacos are consider typical Mexican street food, so I though it would be difficult to make, as I did not have a Mexican street in the pantry… (Insert little drum riff and a cymbal here). But it turned out to be very simple indeed. No more difficult than making pancakes.
I then added some of my own flair in the way that I set the Tacos, as you may see in the pics.
|Flour||1 cup (I used cake flour)|
|Water||1 1/2 cups|
|Egg||1 Large egg|
How I went about it:
- Mix the ingredients in a bowl. The batter is quite runny, and, as you are using Mealiemeal, quite gritty too.
- On a dry non-stick pan, ladle a spoonful of batter and round it by swirling it from the centre to the side. Don’t make it too thin.
- Flip over and roast the other side. It should just be lightly toasted.
- Fold a cloth on the table. Place the tacos on the cloth, and fold over to cover and keep moist. If they cool they become brittle.
- Then take a pan with the oil in it.
- Refry the tacos in the oil until golden.
- Take it out of the oil – it will be elastic – and place them in cups, as the photo’s show.
- As they cool, they harden and are taco shells.
- Take them to the table and fill them with some spicy fried mince, some guacamole, iceberg slaw, cheese, beans, well, whatever takes you fancy really.
- They should be crunchy, not elastic and bready like the soft tortillas.