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TORTILLAS OR TOSTADAS OR TACO SHELLS

www.uinspire.in
Saturday, December 28, 2013

(MAKES 11 PIECES)

Ingredients
1 1/4 cup – Maize flour [flour of corn or makai atta]
3/4 cup – Plain flour [Maida, all purpose flour]
1/2 tsp - Oregano
3 Tbsp - Oil
To taste – Salt
Warm water

Method
Mix both the flours, oregano, oil and salt.
Knead it into a semi soft dough with the help of the water.
It can further be made into Tortillas, Tostadas, Taco Shells or Baked Taco Shells, as required.

A) TORTILLAS
Roll into thin flat rounds of 4" diameter.
Prick at few places with a fork.
Roast both the sides on a griddle or fry them.

B) TOSTADAS
Roll into thin flat rounds of 4" diameter.
Prick at few places with a fork.
Bake them in a preheated oven at 200 degree C for 5 minutes and increase the temperature to 250 degree C and bake further for 3 minutes.

C) TACO SHELLS
Roll into thin flat rounds of 4" diameter.
Prick at few places with a fork.
Deep fry in hot oil on both sides and then bend into a U shape while hot.

D) BAKED TACO SHELLS
Roll into thin flat rounds of 4" diameter.
Prick at few places with a fork.
Put in the taco making container.
Bake them in a preheated oven at 200 degree C for 5 minutes and increase the temperature to 250 degree C and bake further for 3 minutes.

Storing:
Store in an airtight container.
It stays well for upto 2 weeks.

SIX WAYS TO USE THE SHELLS:

Tortilla Triangles

Enchiladas

Tortilla Soup

Burrito
Put the
Refried beans, Salsa,GUACAMOLE,Sourcream, Salad in the tortilla and roll it into a burrito.
Warm it and serve.

Tostadas
Put the Refried beans, Salsa,GUACAMOLE, Sourcream,Salad on the tostada and serve.

Tacos
Fill the taco shell with the Refried beans, Salsa,GUACAMOLE,Sourcream,Salad.

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