SOFT SHELL TACOS
So, I don't know about you but we just LOOOVEEE tacos. We'd literally have them any day of the week, any time if it wasn't so hard to find vegan taco shells round where we live. For that exact reason and to finally be able to munch tacos all day long, we decided to draft our own recipe for soft taco shells a.k.a. tortillas. Note that this is in no way a recipe for traditional (mesoamerican) corn tortillas made from masa de maíz (maize dough made of ground corn). It rather is a fusion of corn and wheat tortillas with a little 'modern' twist. All you need for theses tortillas is a few simple ingredients:
maize meal/corn flour (finely ground)
wheat flour
chickpea flour
oil
salt
water
The recipe is very easy and quick all you need to do is combine all the dry ingredients in a bowl and slowly add in the water whilst kneading until a dough forms. The dough should have a soft but not too wet consistency, actually it is best if it's still slightly dry as the water will soak through while the dough rests and it will be perfect by the time you're ready to roll it out.
The only thing that might take some time (in case you're not owning a taco-press) is rolling out the tortillas by hand. However after the first few you'll get the hang of it, I promise. Just make sure that you always use enough flour whilst rolling them out and turn them every once in a while so they don't stick to your working surface.
Bake in a very hot pan for a few seconds each side. Once done, wrap the tortillas in a damp tea towel so they don't dry out until you further use them. And that's it. That's how easily you can make your own soft shell tacos at home without any milk powder, stabilizers or other undesired ingredients in it, that you'll most likely find in many storebought versions. Great right? So why not give it a try, you'll find the recipe below.
ENJOY!
SHORT RECIPE VIDEO
Hi, we’re Marie and Michael, two foodies living and studying in Vienna!
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