TACOS - ALL VEGETARIAN...

TACOS - ALL VEGETARIAN...A GIFT FROM MEXICO ! CORN SHELL FOLDED OVER A SPICY FILLING OF CHILI BEAN , SALSA AND CHEESE.......

FOR THE TACO SHELLS :

Corn meal - 2 cups 

All purpose flour - 1 cup

Salt - 1/4 Tsp

Cooking oil - 4 Tbsp
Warm water - for kneading

Method :

Mix the corn meal, flour , salt and the cooking oil together. Use the warm water to knead the above into a firm yet smooth dough. Keep it aside for 10 minutes. Make Table tennis sized balls out of the dough. Heat a griddle. Roll out each ball into a circular sheet. Lightly cook each sheet on both sides on the griddle. Place each sheet over a cloth towel. Heat the oven . Using an oven grill , place each lightly cooked sheet hanging on the grill.Bake until the taco shells turn light golden. Take them out of the oven , cool and store in an air tight jar until want to use them.  

FOR THE CHILI BEAN      

Kidney beans - 1.5 cups (soaked over night)
Soy granules - 1.5 cups
Tomato paste - 1 cup
Tomato - 1/2 cup (chopped)
Onions - 1/2 cup (finely chopped)
Garlic - 2 Tbsp (finely chopped)
Red chili powder - 2 Tsp
Cumin powder - 1 Tsp
Jalapenos - 3 Tbsp (chopped)
Black pepper powder - 1/4 Tsp
Oil - 4 Tbsp
Salt - according to taste

Method :

Pressure cook the kidney beans with a little salt and 6 cups of water. Drain the water out of the kidney beans but do not throw it, keep it aside. Soak the soy granules in hot water for 10 minutes. Squeeze out the water from soy granules. Heat oil in a pot and add the chopped onions and garlic Saute until golden. Add in the chopped tomatoes, saute for 2 minutes. Add the tomato paste, cumin powder, jalapenos, pepper powder and red chili powder and cook until the oil separates. Now add the soy granules and saute for 2 minutes. Add the kidney beans and cook for another 2 minutes. Add the stock of the kidney beans  to this. Stir and roughly mash the  kidney beans a little. Cook for 15 minutes on low flame.

FOR THE SALSA :

Tomatoes - 300 Gms

Coriander leaves - 4 Tsp

Onion - 1 medium sized

Jalapeno - hand full
Red chili powder- 1/4 Tsp
Salt - according to taste
Lemon Juice - 4 Tsp
Sugar - a pinch

Method :

Finely chop the onions, tomatoes,coriander leaves and jalapenos. Place tomatoes in fine mesh strainer set over a large bowl and sprinkle with salt and let them drain for 30 minutes. Discard the liquid. Combine all the ingredients in a bowl using a little pressure with your fingers .

TO SERVE :

Fill each Taco shell with the prepared chili bean.Put some salsa over the chili bean and sprinkle grated cheese over each filled taco shell.Serve immediately.