The first thing to note here is that I’m clearly no chef. I’m just a girl, standing in front of her kitchen, asking for food she likes.
So, I’m sharing the recipes for things I love to eat because cooking from scratch feels good as does eating food that’s super enjoyable. Win win.
Yesterday I wanted hard shell tacos. I wanted 👏 the 👏 crunch.
Anyway, turns out tortillas, tocos and hard tacos are pretty darn simple to make. Who knew? I mean, I won’t be putting El Pastor out of business any time soon but damn, they hit the spot.
I love eating with my hands; it feels interactive, passionate and tastes better - no?
A lot of hard shell taco recipes call for fryer - I am nooooot taking that risk because I can be pretty clumsy, so adapted a few different ways to do it.
I’m going to focus on how I did this, but there’s like a billion recipes to try. I’m also focusing on the shell, not so much the filling because honestly right now, who even knows what you’ve got access to/in your fridge. But I’ll pop a few ideas at the end.
LETS TA-GO (taco - get it?)
Must Need Utensils
Wire rack or wire oven shelves
64g Plain Flour
6 tbsp Water
3 tbsp Olive Oil
1/2 tsp salt
*Makes around 6, multiply per person
Preheat oven to 180/
Mix the salt and flour in a bowl, then add in the water and oil.
Combine into a dough. The pop onto a floured surface, and kneed around 10-15 times, until a soft, smooth dough is formed. Add a little more flour or water as needed. Leave to rest for 10 minutes.
Heat an iron pan or skillet on the hob, medium-high, adding 1 tbsp olive oil to heat.
Divide the dough into 6 portions. Take one, roll into a ball, then using a well floured pin (or wine bottle) roll into a thin circle.
Lay your thin circle into the hot oil. Leave for around 20-30 seconds and flip - once lightly browned on both sides, take your tongs and place over 1-2 bars of the wire rack in the oven. Pinching lightly to solidify the taco shape.
7. I made these on rotation, so each time I put a new taco in, I would check on those who came before for their hardness. They will also harden as they cool. Around 8-10 minutes in the oven should be enough for each, but keep an eye! You're looking for a light brown colour.
NOTE 1: I feel like a lot of this recipe will be trial and error in terms of getting the fry and oven cook right, so don’t be disheartened if you mess up, my first weren’t that great.
NOTE 2: For soft tacos, you can just stop after the light frying.
TBH just go wild, it’s your taco. There’s loads of classic recipes you can look up, but I highly recommend thinking about what you enjoy! I love the following salsa, then some other filling like fried mushrooms or dab, with a good tasty sauce.
Fresh Tomato Salsa
1/4 Finely chopped white onion
2 fresh tomatoes, roughly chopped
1 garlic clove, minced
2 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
Combine all goodness into a bowl. Add more salt as required. This is also a beauty on cold toast.
I highly recommend fish from Forgotten Fish, a Cornish based business highlighting sustainable and lesser know varieties, plus those which usually end up needlessly wasted.
Fry your fish of choice in a sh*t tonne of herb and/or spice seasoning, oh and oil. Flake it for best coverage. That’s it. That’s the recipe.
1/2 white onion, finely chopped
2 garlic cloves, minced
1 can black or kidney beans
Salt and Pepper
Sprinkle onions w/ salt and fry on a low-medium heat til they start to lightly brown.
Add in garlic and beans.
Add salt, pepper, seasoning of choice and cook til the beans begin to split and soften.
I like to make a semi-paste of these using a hand stick blender, you may just like to smush them in the pan a little.
1 spring onion, finely chopped
Few coriander sprigs
1/2 tsp salt
You know what to do, babe. Mash it all up.
I love layering up a whole load of ingredients, because that's half the fun of eating with your hands.
Let me know how you get on!! And have fun!