Parmesan ‘Tacos’

Makes 10-12 small taco shells
by Tenina Holder

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 g parmesan, cubed
  • 1 generous tbsp smoked paprika
  • 1 tsp cumin
  • 1 tsp coriander

Do

1  

Preheat oven to 170°C and line a baking tray with paper.

2  

Place all ingredients into TM 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.

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