#mexiacan

Ariel Camacho (La Tuyia)

Naman’s version of gluten-free Tacos

Ingredients

For the tacos

1 1/2 cups cornmeal ( makki ka atta)

3/4 cups gluten free flour ( savorlife)

3 tbsps olive oil

3/4 tsp salt.

for the filling

300 gms cottage cheese( paneer)

4 medium sized onions

few jalapenos

salt, madras chilli powder, kitchen king powder, turmeric powder

cheese

for the sauce

2 big tomatoes

1 medium sized onion

4 green chillis de seeded

1 tbsp vinegar

salt to taste

for the sour cream

1 cup nestle curd

1 tbsp grated paneer

juice of 1/2 a lemon

salt to taste

Preparation

Tie the curd in a muslin cloth and leave to hang for half an hour for sour cream.

Knead the dough with enough water to make a pliable dough. Keep aside.

Chop the onion , tomatoes and chillies for the sauce and stir fry in a little oil until the excess water evaporates. Leave aside to cool.

For the filling chop the onion thickly and separate the flakes. chop the paneer into cubes, mix in the masalas and a tbsp of curd. now stir fry the onion in some oil until translucent and add the marinated paneer, jalepenos and salt to taste.

Put the stir-fried sauce ingredients into a blender with some salt. Blend and add the vinegar.

Mix the hung curd with the salt, paneer and lemon for the sour cream.