Cornmeal Soft Taco Shells
Make on Fresco
We can come up with so many filling for these that it is staggering. They are fluffy, fragrant, with a little crunch from the polenta and seeds and full of Mexican love! Get onto your meat and salad fillings, go with plain cheese and make quesadillas (where's the guacamole?)
They are just so homey and warming. Nothing says, come home for dinner kids, quite as much as homemade taco shells!
COOK ONCE, EAT TWICE:
Make a double batch and freeze the leftovers. Reheat or thaw before using with any of the following.
Pulled Pork Soft Tacos with Grilled Pineapple Slaw
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Need
- 80 Grams Mozarella, cubed
- 300 Grams bakers or strong flour
- 50 Grams coarse polenta
- 1 Pinch pink salt flakes BUY
- 1 Teaspoon cumin seeds
- 1 Teaspoon coriander seeds
- 170 Grams hot water
- Extra Virgin Olive Oil (EVOO) for frying BUY
Do
- 1
Place mozzarella into the Thermomix bowl and grate 10 sec/speed 10.
- 2
Add all remaining ingredients, except EVOO and combine 10 sec/speed 6. Knead 1 min/Interval.
- 3
Tip out dough onto a floured silpat mat and wrap. Rest dough for 30 minutes at room temperature.
- 4
Divide dough into 8 x 70g balls. Roll each ball into a flat circle.
- 5
Heat up a fry pan over medium to high heat. Fry each in a little EVOO for about 1 minute each side, until cooked.
- 6
Fill each soft taco shell as desired.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
