It’s Tuesday and the kids want tacos. One glance in my cupboard tells me that we’re out of taco shells. It’s also snowing heavily outside, and I really don’t want to bundle up and head out into the weather right now.
It’s time to improvise, adapt and overcome.
It’s time for homemade taco bowls.
To make a dozen small taco bowls, you’ll need:
3 cups flour
a few grinds of your salt grinder (maybe 1 tsp)
1/2 tsp baking powder
1/2 cup oil (I used vegetable)
1 cup hot water
Step 1: Whack everything into the Kitchen Aid with a dough hook, or knead by hand until everything is combined and you don’t see streaks of oil through the dough. If it’s too sticky, you might need to add a bit more flour.
Step 2: Divide the dough into 12 roughly equal balls.
Step 3: Heat a skillet or fry pan on medium-high heat. I use a non-stick pan, so I don’t need to spray it with oil first. Your milage may vary
Step 4: Roll out a ball of dough with a rolling pin until it’s quite thin. You may need to flour your rolling pin if you’re using a wooden one. I’m using non-stick rolling pin on a granite surface, so I didn’t need to. I’ve been told that a tortilla press is ideal for this, but I don’t have one.
Step 5: Transfer the rolled dough to the hot pan and cook until it’s lightly brown on one side (approx 1 min). It may bubble up – that’s OK. Be careful that your pan isn’t too hot or you’ll end up burning parts before the rest is cooked. Flip the tortilla over and cook on the other side. You want it to be soft, but cooked through.
Step 6: When the tortilla is cooked, remove from the pan and immediately press it onto the underside side of a muffin pan. This is what will give you the bowl shape. Allow to cool on the pan so it holds it’s shape, then transfer onto a wire rack.
Step 7: Repeat steps 4-6 for the remaining balls of dough.
Step 8: To serve, fill with your favourite Mexican taco fillings! Here I’ve used taco meat on the bottom and a salad of corn, capsicum, basil, red onion and tomato on top. Yum!