Tenina.com's Cornmeal Soft Taco Shells



  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.

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