Cornmeal Soft Taco Shells
Serves
8
Total Time
55mins
Calories
186
These fragrant soft taco shells are perfect for wrapping up all that deliciousness you can imagine. Best served fresh, they will still freeze well.
- Mozzarella cheese80 gcubed
- Water170 ghot
- Bread flour300 g
- Polenta50 g
- Sea salt1 pinch
- Cumin seeds1 teaspoon
- Coriander seeds1 teaspoon
- Extra virgin olive oilas needed
Ingredients
- 1. Add mozzarella cheese to the TM5 bowl
- 2. Mix with MC in place - approx 10 sec, speed 10
- 3. Then add bread flour, polenta, sea salt, cumin seeds, coriander seeds and water to the TM5 bowl
- 4. Blend with MC in place - approx 10 sec, speed 6
- 5. Knead - approx 1 min, dough
- 6. Tip out dough onto a floured silpat mat and wrap
- 7. Rest dough for 30 minutes at room temperature
- 8. Divide dough into 8 x 70g balls
- 9. Roll each ball into a flat circle
- 10. Heat up a fry pan over medium to high heat
- 11. Add extra virgin olive oil to the frying pan
- 12. Fry each in a little EVOO for about 1 minute each side, until cooked
- 13. Fill each soft taco shell as desired
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
