• Mexican tacos

    Mexican tacos

60 min 45 min
Vitamin rich


  1. For the tacos, mix both flours. Add salt and oil, knead into dough with water and divide into 14 portions.
  2. Roll out each portion into a 4” diameter round and prick the surface with a fork. Deep fry them till crisp and brown, following the AMC cooking method for frying. When frying, fold each round in half to form a “U” shape. Drain and place on a grease absorbent paper.
  3. For the filling, pour the baked beans into a 20 cm low, add chilli powder and vinegar. Heat on highest heat till the red indicator of the visiotherm reaches the frying window. Add salt to taste and remove from heat and Cool.
  4. Mix the ingredients for the hot tomato sauce and keep aside. Keeping aside the green tomato sauce, thoroughly combine all the garnishing ingredients.
  5. To serve, fill each taco with a portion of baked beans followed by the garnishing. Over it, drop 1 tsp each of the green tomato sauce. Serve immediately.

Nutritional values per portion: 103 kcal