Parmesan ‘Tacos’
These of course are not strictly taco shells, but they are perfect as a snacky thing with anything Mexican, think guacamole, red kidney bean dip or of course, the pulled pork that originally they were invented to accompany!
Originally from the Nifty but Thrifty best seller, you can get that book HERE. They can be whipped up in no time, and you really should watch them in the oven as they will go from perfect to burnt in seconds.
Arriba!!! Go do!
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Need
- 400 Grams parmesan, cubed
- 1 generous tbsp smoked paprika
- 1 Teaspoon cumin
- 1 Teaspoon coriander
Do
- 1
Preheat oven to 170°C and line a baking tray with paper.
- 2
Place all ingredients into Thermomix bowl and mill 10 sec/speed 8.
- 3
Place in small mounds with decent amount of space between for spreading. Don’t do more than one tray at a time.
- 4
Bake 6-7 minutes until fragrant and golden.
- 5
Do 6-8 at a time, don’t try to do more as you need to work with them whilst warm to get the taco shape. Lay the hot cooked ‘tacos’ over a rolling pin or other cylindrical object until cold to achieve the right shape.
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!
