Name: Tacos Dorados de Aloo ( Aloo Tacos)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Indian Fusion
Ingredients: 127 g ( about 2) Roma tomatoes; 1/4 onion (red, yellow or white); 1 garlic clove; 1 dried New Mexico Chile (or guajillo); 1/4 tsp oregano; 1/2 tsp kosher salt; 1 cup vegetable broth; 1 tbsp vegetable oil; 1/4 tsp mustard seeds; 1/4 tsp turmeric powder; 1/2 tsp garam masala; 1 tsp cumin powder; 1/2 tsp coriander powder; 375 g (1 large) potato, peeled and cubed; 2 tbsp red onion, finely diced; 2 tbsp cilantro, finely chopped; 1/2 tsp ginger paste; 3/4 tsp garam masala; 1/2 tsp amchur (or chaat masala); 1 tsp coriander powder; 1/2 tsp cumin powder; 1/4 tsp ajwain; 1/4 tsp fennel powder; 1/4 tsp red chili powder, or to taste; 1 cup shredded Mexican Cheese; 10 small corn tortillas; oil for frying; 2-3 cups Iceberg lettuce, finely shredded; 1 Roma tomato, diced; 1/4 cup sour cream

Description

Crispy crunchy tacos dorados filled with spicy aloo paratha filling and served with a tomato chutney consomme. Makes about 10 tacos, or 3-4 servings.

Ingredients

Units Scale

Tomato Chutney Consomme

127 g ( about 2) Roma tomatoes
1/4 onion (red, yellow or white)
1 garlic clove
1 dried New Mexico Chile (or guajillo)
1/4 tsp oregano
1/2 tsp kosher salt
1 cup vegetable broth
1 tbsp vegetable oil
1/4 tsp mustard seeds
1/4 tsp turmeric powder
1/2 tsp garam masala
1 tsp cumin powder
1/2 tsp coriander powder

Aloo Filling

375 g (1 large) potato, peeled and cubed
2 tbsp red onion, finely diced
2 tbsp cilantro, finely chopped
1/2 tsp ginger paste
3/4 tsp garam masala
1/2 tsp amchur (or chaat masala)
1 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp ajwain
1/4 tsp fennel powder
1/4 tsp red chili powder, or to taste
1 cup shredded Mexican Cheese
10 small corn tortillas

oil for frying

Toppings

2–3 cups Iceberg lettuce, finely shredded
1 Roma tomato, diced
1/4 cup sour cream
1 avocado, sliced
pickled onions or onions soaked in lemon juice

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Instructions

Tomato Chutney Consomme

In a saucepan, add tomatoes, onion, garlic clove, dried chile, oregano, salt, and vegetable broth and give it a quick stir. Cover and simmer for 15 minutes. Use tongs to place the chile into a large cup or blender. Pour in the broth, preventing the vegetables from getting into the cup. Blend until smooth. (I used an immersion blender) This step removes the chile skin from the consomme. Strain this mixture back into the saucepan. Pour the liquid and vegetables into a large cup or blender and blend all the liquid and vegetables until its smooth.

Add oil to the empty saucepan and heat over medium-high heat. Add mustard seeds and once they start to pop, slowly stream in the blended consomme. Add the turmeric powder, garam masala, cumin, coriander, and salt to taste and stir well. Simmer for 15 minutes while covered, stirring occasionally.

Aloo Filling

While the consomme is cooking, bring a large pot of salted water to a boil and add potatoes. Simmer until the potatoes are knife tender, about 15-20 minutes. Strain the potatoes and let them cool for 10 minutes. Using a masher, mash the potatoes until they’re mostly smooth. Add onion, cilantro, ginger, garam masala, amchur, coriander powder, cumin powder, ajwain, fennel, red chili powder, and salt to taste. Use your hands to mix the mixture into an even, smooth mixture. Mix in the cheese until well combined.

To make the tacos, warm up the tortillas briefly in the microwave to make them flexible. Fill each taco with 1-2 tablespoons of the aloo filling and fold in half. Once all the tacos are filled, it’s time to fry them.

In a large skillet over medium heat, add oil until it’s 1/4 inch high. Once the oil is hot, place tacos into the pan and fry for 2 minutes on each side, or until they’re golden brown. Drain the tacos on paper towels and cook until all the tacos are fried.

Assemble

To serve, place 2-3 tablespoons of the tomato chutney consomme onto the bottom of a plate, top with 2-3 tacos and tap with shredded lettuce, more consomme, tomatoes, sour cream and avocado. Enjoy while warm!