Travel into the heartlands of Mexico with hearty and satiating Tacos, one of the most famous dishes of that region. A crispy taco shell, loaded with wholesome rajma topping and tangy uncooked salsa is a delight, which is enhanced further by peppy sauces, juicy lettuce and oh-so-yummy grated cheese! It is a rustic experience, which warms the heart and fills the tummy with its sensual flavours and mealy textures. Serve the Tacos as soon as they are assembled.
|For the rajma topping|
|Cooked kidney beans||2 Cup (32 tbs) (refer handy tip)|
|Chilli powder||1/2 Teaspoon|
|Finely chopped onions||1/2 Cup (8 tbs)|
|Cumin seed powder||1 Teaspoon (jeera powder)|
|Garlic paste||1/2 Teaspoon|
|Fresh tomato pulp||1 Cup (16 tbs)|
|Tomato ketchup||2 Tablespoon|
|For the uncooked salsa|
|Finely chopped tomatoes||3/4 Cup (12 tbs)|
|Finely chopped spring onion||1/4 Cup (4 tbs) (whites and greens)|
|Finely chopped green chillies||1/4 Teaspoon|
|Dry red chilli flakes||1/2 Teaspoon|
|Dried oregano||1/2 Teaspoon|
|Finely chopped coriander||1 1/2 Teaspoon|
|Tomato ketchup||7 Teaspoon|
|Chilli sauce||3 1/2 Teaspoon|
|Shredded iceberg lettuce||1 Cup (16 tbs)|
|Grated processed cheese||28 Teaspoon|
For the rajma topping
Heat the oil in a broad non-stick pan, add the onions and garlic paste and sauté on a medium flame for 1 to 2 minutes.
Add the tomato pulp, tomato ketchup, chilli powder, cumin seeds powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the rajma, mix well, mash it lightly using a potato masher and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
For the uncooked salsa
Combine all the ingredients in a deep bowl, mix well and mash it lightly using the back of a spoon for 2 to 3 minutes so that the flavours blend well. Keep aside.
Fill a taco shell with 1 tbsp of rajma topping, ½ tbsp of uncooked salsa and spread ½ tsp of tomato ketchup and ¼ tsp of chilli sauce evenly over it.
Arrange a few shredded lettuce leaves and 2 tsp of grated cheese evenly over it.
Repeat steps 1 and 2 to make 13 more tacos.
Handy tip: ¾ cup of raw rajma when soaked for 8 hours, drained and pressure cooked with enough water for 6 whistles gives 2 cups of cooked rajma.