Mexican Tacos

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

If you want to be involved in making tacos from scratch, it's best to make the corn pockets yourself, but you can also buy ready-made ones. I used to make them with a different recipe, but they always fell apart on me. Now I've mastered the art of baking corn pancakes.

Ingredients

Corn Flour for Polenta - 4.6 oz
Wheat Flour - 2.5 oz
Chicken Egg - 1 piece
Water - 7 fl oz
Vegetable Oil - 0 fl oz
Mild Chili Spice - 2 pieces
Lean Beef - 14.1 oz
Orange Bell Peppers - 5.3 oz
Sweet Red Onion - 1 head
Canned Baby Beets - ½ can
Canned Corn - ½ can
Celery stalk - 1 stalk
Cheshire Cheese - 7.1 oz
Passata Tomato Sauce - 3.5 oz
Salt - to taste

Step by Step guide

Step 1

Mix warm water with the egg and salt, then add the mixed flour, stirring until smooth, and pour in the vegetable oil. Fry the pancakes in a hot dry skillet until they are a tender golden color, remove from heat, and immediately fold them into pockets (I 'hung' them to cool on the edge of a cutting board, about 1–1.5 cm thick). After all the pancakes are cooked and formed into pockets, they should be dried in the oven, or if time allows, left on the counter for a few hours or overnight at room temperature.

Step 2

Chop the onion, chili pepper (I chopped it with the seeds for more heat), bell pepper, and celery into small pieces. Heat a small amount of vegetable oil (any of your choice) in a skillet and add all the chopped vegetables, sautéing for 2–3 minutes, then add the ground beef, frying for another 5 minutes before adding water; cover and let simmer for about 20 minutes. Then add the beans, corn, and tomato paste, and if necessary, more water. Let it cook for another 10 minutes. 2–3 minutes before it's done, add the grated cheddar cheese to the skillet, waiting for it to melt and the mixture to become uniform.