Cornmeal Soft Taco ShellsMake on Drop
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.
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- 80 Grams Mozarella, cubed
- 300 Grams Bakers or Strong Flour BUY
- 50 Grams Coarse Polenta
- 1 Pinch Pink Salt Flakes BUY
- 1 Teaspoon Cumin Seed(s)
- 1 Teaspoon Coriander Seed(s)
- 170 Grams hot water
- Extra Virgin Olive Oil (EVOO) for frying BUY
Place mozzarella into the Thermomix bowl and grate 10 sec/speed 10.
Add all remaining ingredients, except EVOO and combine 10 sec/speed 6. Knead 1 min/Interval.
Tip out dough onto a floured silpat mat and wrap. Rest dough for 30 minutes at room temperature.
Divide dough into 8 x 70g balls. Roll each ball into a flat circle.
Heat up a fry pan over medium to high heat. Fry each in a little EVOO for about 1 minute each side, until cooked.
Fill each soft taco shell as desired.