Tuesday, March 4, 2014

Soft Cornmeal Taco Shells


These shells are quick and simple to make. We enjoy them with leftover chili (in this case it was chicken chili and re-fried beans) along with all the regular taco toppings.

Ingredients:

  • 1 cup flour
  • 3/4 cup cornmeal
  • 1/2 tsp salt
  • 1 egg
  • 1 1/2 cups cold water
Method:
  1. Mix dry ingredients, stir in 1 cup water, then stir in the egg well before adding the rest of the water. Let sit for a few minutes.
  2. Pour batter from a medium size ladle (about 1/4 cup) onto preheated 8-9 inch non-stick pan, holding pan up at an angle and rotating to cover bottom.
  3. Cook on medium heat and flip over to cook other side. Stack on serving plate. Makes 8 - 10 depending on how thin you make them. (water can be added as mixture thickens a bit)
  4. Serve with taco hamburger, sloppy joe sauce or chili, grated cheese, tomatoes, lettuce, sour cream and taco sauce.

7 comments:

  1. Great...my teenagers are fond of this type of up-to-date food, so a nice recipe for Mom to try! Where can I find cornmeal in the grocery store? Thanks...

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    Replies
    1. try the bulk bins or in the same section as the tacos, maybe :-)

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    2. Often in the ethnic aisle - the Mexican section. The brand I use
      is Maseca.

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  2. hello - i am wondering if you are using "cornmeal" - the same as you would use to make "johnny cake" (cornbread) ---- or if you are using Maseca - different product, different uses.

    Maseca brand of masa harina is commonly avail in our supermarkets here in BC (Canada) now - it used to be that I had to go over the border to WA State - it is in a white paper bag - similar to buying a small bag of flour. here is a photo ... http://www.mimaseca.com/en/ (of course, in the USA, they have a greater selection of products from the Maseca company. Up here in Canada, I would use the white paper bag product to make tamales etc as well as tortillas etc - down in US, they have a specific tamale flour product.)

    I really like your website and the spirit of your work. Thank you, Margo.

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  3. I use Purity brand (in Canada) cornmeal, but I'm sure any cornmeal that you would use in cornbread is fine. It is a finely ground sweet corn, the texture like tiny grains, not as fine or soft as flour.
    I find it in the baking section, with the flour, corn-starch, bran etc. ...where I shop.

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  4. Mmmm this is making me hungry for Mexican food again - I must try to make these!

    ReplyDelete