Serves: Refer to individual serves in ingredients section below
Cooking Time: Refer to individual cooking time in ingredients section below
- INGREDIENTS FOR THE REFRIED BEANS: (Makes: 4 cups, Cooking time: 30 mins)
- 2 cups kidney beans (rajma)
- 2 large finely chopped tomatoes
- 2 cloves garlic
- 3 fresh green chillies finely chopped
- 3 medium onions finely chopped
- ½ tsp cayenne pepper powder or red chilli powder
- 1 tsp roasted cumin powder
- ½ tsp CRISTA Mexican Taco Seasoning
- ¼ tsp oregano
- 2 tsp sugar
- 2 tbsp butter
- 2 tbsp olive oil
- salt to taste
- INGREDIENTS FOR CORN TORTILLAS (can be made a day in advance): (Makes: 12 tortillas, Cooking time: 25 mins)
- 1 ½ cups maize flour
- 1 tsp ajwain
- ¼ tsp CRISTA Mexican Taco Seasoning
- 1 teacup plain flour (maida)
- 2-3 tsp oil
- ¾ tsp salt
- pinch of oregano
- INGREDIENTS FOR GREEN SALSA: (Makes: 1 cup, Cooking time: 10 mins)
- 3 large firm green tomatoes
- 2-3 finely chopped green onions
- 4 finely chopped green chillies
- 2 tsp white vinegar
- salt to taste
- INGREDIENTS FOR TOMATO SALSA: (Makes: 2 cups, Cooking time: 20 mins)
- 6 large red tomatoes
- 4 tsp green chillies marinated in 2 tsp vinegar for 15 mins
- 2-3 small onions finely chopped
- ¾ tsp red chilli powder
- 2 small green capsicums finely chopped
- ½ tsp oregano
- 2 tbsp finely chopped jalapeños
- 1 tsp sugar
- 1 ½ tsp corn flour mixed in 3 tbsp water
- 1 ½ tbsp oil
- salt to taste
Ingredients for garnishing: Finely chopped fresh lettuce, 6-8 tbsp grated cheese
Preparation
Method for the refried beans:
Wash the beans and soak in lots of water overnight. Next day drain the water and add 4 cups fresh water. Now add the tomatoes, garlic, green chillies, onions, CRISTA Mexican Taco Seasoning and butter and put in a pressure cooker and wait 5-6 whistles. Drain and keep aside the drained water. In a pan, heat the oil and add the beans, cayenne pepper or red chilli powder, cumin powder, sugar, and salt to taste and cook for 5 mins and mash the beans coarsely. If the mixture is dry add the drained water to the required consistency.
Method for the corn tortillas:
Mix all the above ingredients to make a dough by adding enough warm water. Knead the dough well and leave aside for 30 mins and then make 12 equal balls to roll out. Roll out the balls in 6-inch thin rounds with the help of little flour and prick them with a fork. Now cook them lightly on a girdle and keep aside. Finally deep fry them until light brown and crispy. Keep them in an airtight container.
Method for green salsa:
Cut the tomatoes into big pieces, add the onions, green chillies, 1 ½ cups of water and cook until soft. When cooked, blend in a liquidizer and strain. Lastly add the vinegar and salt to taste.
Method for the tomato salsa:
Put the tomatoes in boiling water for about 15 mins and cool. Remove the skin and chop finely. Heat the oil in a non-stick pan, sauté the onions and capsicums for 1 min and then add all the other ingredients and cook for 3-4 mins. Cool and set aside.
Method to make a Taco:
On each tortilla, first layer warm refried beans, then add the green salsa, then the red salsa and finally toppings of crispy lettuce & cheese.
Enjoy! If you love it, share it!
Note: In a bowl of iced water keep the finely chopped lettuce for 10 mins. Drain out the water completely and refrigerate till in use.