Ingredients for Mediterranean filling
- 1 pc eggplant
- 1 pc pepper
- 1 pc Courgette
- 40 g Basil pesto
- 250 g Mozzarella
- chili pepper
- Extra virgin olive oil
Ingredients For tacos
- 75 g foil flour
- 75 g flour 0
- 1 teaspoon of baking soda
- salt
- water to taste
- Extra virgin olive oil to taste
Preparation
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1
Prepare the tacos filling: clean the vegetables and cut them into cubes, salt them and sauté them in a pan greased with nice hot oil. Add hot pepper to taste. Continue to sauté the pan for about 7-8 minutes, the vegetables must remain a little crunchy. Keep warm.
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2
Meanwhile, cut the mozzarella into cubes and let it drain so that it loses its water.
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3
For the preparation of tacos, mix the two flours with baking soda and a pinch of salt. Add a tablespoon of oil and water flush, working quickly with your hands until you have an elastic dough, not too moist.
Let the dough rest for about half an hour, then make 8 balls from it. Each one should be stretched out, beautiful thin. If you prefer regular shapes you can help yourself with a round pastry cutter.Heat a crepes pan and cook the tacos from one side to the other, until they are golden brown.
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4
Fill the tacos with hot vegetables, mozzarella and season with a spoonful of pesto. Serve always hot.
Homemade tacos
THE Mexican tacos they are a kind of cornmeal crêpes, readily available in supermarkets, which traditionally fill with meat. Making them at home is not so complex, we have prepared them for this recipe and also in a meat version. With the same dough you can prepare nachos, just leave them in pans a few more minutes on each side and then cut them into the classic triangles.
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