Mexican Soft Shell Corn Tacos

A great option for satisfying and healthy comfort food. This is my alternative take to the Mexican Bowl that I had shared a few weeks back. I have replaced the lemon and coriander rice with freshly made corn tacos. I have then filled the soft tacos with refried kidney beans, homemade salsa, guacamole, sour yogurt for a delicious meal. I also topped my stuffed tacos with cucumber, jalapeños and red chillies. It was sweet, spicy and full of flavour. A bit messy to eat but tasted so divine. To know that it was all made from scratch is just is a cherry on the top.

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Total cook time: 2 hours

Servings: 6 soft shell tacos

Ingredients

For Refried Kidney Beans:

  • 1 tbsp oil to cook
  • 120 gms boiled red kidney beans
  • 2 medium tomatoes (chopped)
  • 1 medium onion (sliced long)
  • 1 ½ peppers (sliced long)
  • 1 green chilli
  • 2-3 jalapeño slices (optional)
  • ½ tsp ground black pepper
  • 1/4 tsp dried oregano
  • 1 tsp curry powder
  • 1 tsp coriander seed powder
  • 1 tsp cumin powder
  • 1/4 tsp sugar
  • ½ tsp red chilli powder
  • 2-3 cloves garlic (chopped)
  • Salt to taste
  • Water as required

For Corn Tacos:

  • 110 gms fine cornmeal flour + more for dusting
  • 110 ml boiling water
  • 1 tsp olive oil + 1 tsp oil to cook each taco
  • ½ tsp ground black pepper
  • Salt to taste

For Salsa:

  • 3 medium grilled tomatoes (I grilled them on a grill but you can use the oven as well)
  • 2-3 jalapeño slices
  • 2-3 garlic cloves (I prefer to soften mine but you can use them raw as well)
  • 1/4 tsp ground black pepper
  • 1/4 tsp sugar
  • ½ red chilli powder
  • Salt to taste
  • 2 tbsp fresh coriander
  • 2 red chillies
  • 1/2 onion (chopped and lightly grilled – I grilled this for about 2-3 minutes until they softened as I do not like raw onion taste in my food but you can leave them raw or lightly sauté it in a pan)
  • 1 tbsp fresh lemon juice

For Guacamole:

  • 1 medium avocado
  • 1-2 jalapeño (chopped)
  • 1 garlic clove finely chopped
  • 1 tbsp fresh coriander
  • 1 tbsp fresh parsley (optional)
  • 1/3 onion (chopped)
  • 1 tbsp fresh lemon juice
  • ½ tomato (chopped)
  • ½ tsp red chilli flakes
  • ½ tsp garlic powder
  • ½ tsp ground black pepper
  • Salt to taste

For Sour Yogurt:

  • 2 tbsp Greek yogurt
  • 1 tsp olive oil
  • 1 tbsp fresh lemon juice
  • Sprinkle of Salt

Method

For Refried Kidney Beans

  1. In a pan, heat the oil.
  2. Once hot, add the onion, garlic, green chilli, jalapeños and stir.
  3. Add the peppers and mix.
  4. Next add the ground black pepper, oregano, curry powder, coriander seed powder, cumin powder, sugar, red chilli powder and salt and stir.

5. On medium heat, add 4-5 tbsp of water and let it cook for about 10 minutes.

6. Add the tomatoes and stir.

7. Next, add the kidney beans and let it simmer for a further 10 minutes. Add water if the mix is too dry.

8. Turn off the heat and keep aside.

For Corn Tacos

  1. In a pan boil water.
  2. Mix the salt, pepper and cornmeal flour in a bowl.
  3. Add the flour mixture to the boiling water and stir.
  4. Remove the flour from the heat and stir.
  5. Add 1 tsp olive oil and mix.

6. Leave it to cool down.

7. Once cooled, knead into a soft dough.

8. Divide into 6 equal portions.

9. Heat the pan on the hob while you prepare the tortilla.

10. Flatten the dough and dush some more cornmeal on both sides.

11. Roll the dough gently, flipping on both sides. The dough will be very soft so you may need a flat spatula to flip and roll it. Use more flour to avoid the dough from sticking to the base.

12. Place the rolled dough on the pre-heated pan.

13. Add 1 tsp oil on the top side and flip once the base is cooked.

14. Cook each side for 2-3 minutes or until you see light spots on both sides (middle and right image).

15. Place them in an airtight container until ready to serve.

For Salsa

  1. Grill the tomatoes on a grill, in the oven or on a pan.
  2. Optional: Lightly grill the onions or sauté on a hob if you do not like the raw onion taste.
  3. Once the tomatoes and onions have cooled down, add them to a blender along with the garlic, coriander, lemon juice, jalapeño, ground black pepper, sugar, salt and red chilli powder.
  4. Pulse for about 2-3 seconds 2 times until the tomatoes have broken down but not puréed completely.
  5. Transfer to a bowl, keep in the fridge and serve chilled.

For Guacamole

  1. In a bowl, mash the avocado using a masher, spoon or fork.
  2. Add all the chopped jalapeños, chopped garlic, chopped onion, chopped tomato, salt, fresh lemon juice, coriander, parsley (optional), red chilli flakes, garlic powder, ground ground black pepper and mix.
  3. Transfer to a bowl, keep in the fridge and serve chilled.

For Sour Yogurt

  1. Mix the Greek yogurt, fresh lemon juice, salt and olive oil in a bowl until there are no lumps.
  2. Keep in the fridge and serve chilled.

Hope you enjoy this!

Payal & Kaustubh

3 Replies to “Mexican Soft Shell Corn Tacos”

    1. Haven’t tried arepas yet. I have not been able to get the masa harina flour so i’ll try a non-traditional version of arepas using cornmeal and post a recipe soon. Thanks for the idea!! 🙂

      Liked by 1 person

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