Cornmeal Soft Taco Shells

For the full experience, make this recipe with the Drop Recipes app.

recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    55mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    186

These fragrant soft taco shells are perfect for wrapping up all that deliciousness you can imagine. Best served fresh, they will still freeze well.

Inspired by: https://tenina.com/recipes/cornmeal-soft-taco-shells

recipe updated 21 Dec 2021

Ingredients

  • Mozzarella cheese icon
    Mozzarella cheese
    80 g
  • Water icon
    Water
    170 g
  • Bread flour icon
    Bread flour
    300 g
  • Polenta icon
    Polenta
    50 g
  • Sea salt icon
    Sea salt
    1 pinch
  • Cumin seeds icon
    Cumin seeds
    1 teaspoon
  • Coriander seeds icon
    Coriander seeds
    1 teaspoon
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed

Tools

  • kCook icon Stove
  • kCook icon Rolling pin
  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Frying pan

Step preview

  1. Add mozzarella cheese to the TM5 bowl
  2. Mix with MC in place - approx 10 sec, speed 10
  3. Then add bread flour, polenta, sea salt, cumin seeds, coriander seeds and water to the TM5 bowl
  4. Blend with MC in place - approx 10 sec, speed 6
  5. Knead - approx 1 min, dough
  6. Tip out dough onto a floured silpat mat and wrap
  7. Rest dough for 30 minutes at room temperature
  8. Divide dough into 8 x 70g balls
  9. Roll each ball into a flat circle
  10. Heat up a fry pan over medium to high heat
  11. Add extra virgin olive oil to the frying pan
  12. Fry each in a little EVOO for about 1 minute each side, until cooked
  13. Fill each soft taco shell as desired
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.

Find out more Open in app