Handmade soft-shell tacos. This is a wonderful tactile experience – a step in the direction of slow living. Not that it’s time consuming, it’s not, and the result is so many times superior to shop-bought tacos. The comparison has some parallels to shop-bought versus handmade pasta I suppose. I am sure this is a wonderful thing to do with children, or a friend – it’s a lot of fun!
We have gone with a naturally gluten-free stoneground organic corn flour as the base.
Soft Shell Tacos
Tbsp = Tablespoon 15ml, tsp = teaspoon 5ml, cup = 250ml
- 2 cups fine organic stoneground corn flour (it’s yellow)
- ½ cup potato starch
- ½ tsp salt
- 2 Tbsp organic organic psyllium husk
- 2 cups boiling water
If you want to make a larger quantity, make multiple batches, but keep the batches this size.
- Mix dry ingredients together
- Add boiling water
- Mix well to make a very soft dough.
- Wrap in plastic wrap and let it sit to cool a bit and rest around 30 minutes at least. You can also just transfer to the fridge and let them rest for up to a few days – the flavour seems to improve after longer resting.
- Take the hydrated dough out of the plastic wrap, and knead briefly, coating it in more cornflour as you go making it easy to handle. Form a nice ball.
- Divide into 10 even pieces.
- Form each piece into a ball dipping in more of the cornflour as you go.
- You will need a large pile of cornflour on your bench for the next step. Take one of your balls, and start pressing it out into a circle in the middle of your pile of cornflour, turning it over often so both sides stay well floured. Once it’s about the size of a female’s hand turn one last time coating in flour again and transfer to a piece of plastic wrap.
- Using a floured wooden rolling pin roll the taco out thinly onto the plastic wrap. (Don’t turn it over! Just keep rolling until it’s very thin, but stop before you get holes.) If your rolling pin sticks coat it in more flour. Transfer your rolled taco and it’s accompanying piece of plastic wrap (they stay together!) to your left, and repeat with a new ball and a new piece of plastic wrap. You can stack them directly on top of each other – you will need 10 pieces of plastic wrap.
- When you are done with rolling, transfer your stack of 10 plastic-wrap adhered tacos next to your stove top.
- Heat a frying pan until very hot. Either a good quality non-stick or cast iron skillet works well. Once it is very hot add a drizzle of olive oil (or other oil with higher smoke point if you don’t want to get lots of smoke!)
- Now you need to work quickly but carefully. Take the top taco from your stack, and flip it over onto your palm, carefully cradling it while you peel back the plastic wrap. Now with confidence and accuracy flip your hand over placing the taco into the hot pan as flat as possible! If it creases up a bit carefully spread it out with the spatula.
- Sprinkle with a good pinch of salt, and let it cook for around 1 min on the first side until the edges bubble up.
- Flip and give around 1 min on the second side.
- Remove onto a wooden board, keep going with the rest of the tacos.
- To speed up the cooking you can use 2 or 3 pans at once – I find 3 is about the maximum I can work simultaneously.
- Delicious filled with beans, tomato sauce, tofu and other goodies. Try with our vegan bolognese sauce and cashew topping.
If you are doing more than one batch, I re-use the 10 pieces of plastic wrap for the second batch.