Cornmeal Soft Taco Shells

by

Tenina Holder

Posted June 19, 2020 (Last updated June 13, 2022)

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.

recipe-image
    Ingredients

  • Mozzarella cheese icon
    Mozzarella cheese80 gcubed
  • Water icon
    Water170 ghot
  • Bread flour icon
    Bread flour300 g
  • Polenta icon
    Polenta50 g
  • Sea salt icon
    Sea salt1 pinch
  • Cumin seeds icon
    Cumin seeds1 teaspoon
  • Coriander seeds icon
    Coriander seeds1 teaspoon
  • Extra virgin olive oil icon
    Extra virgin olive oilas needed
    Method

  • 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

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