HOMEMADE TACO SHELLS
Serve with spicy mince, creme fraiche, avocado, lettuce and grated Cheddar cheese.
- 250 ml cake flour
- 125 ml polenta (or mieliemeel)
- 5 ml salt
- 1 egg
- 375 ml water
- 3 ml cumin seeds
Mix all the ingredients well. It will be a runny batter. Heat a heavy nonstick frying pan and add about 100 ml of the batter to the dry hot pan, much like when you bake pancakes.
Dry fry approx 1-2 minutes per side.
Remove and place over a rolling pin to shape.
Once they were all made I placed them hanging over the oven rack in preheated oven at 150°C for 10 minutes to dry out a bit while prepping the avocado and shredded lettuce.
Recipe and photo: Elsabie Templeton
Category:
