This is the Mexico’s best Taco | Homemade Eggplant Taco Recipe 🌮 🤤 #tacos

Experience the joy of making Mexican Eggplant Tacos at home! This recipe guide is your ticket to creating a mouthwatering, 100% homemade masterpiece.

Berenjena Taco

For tortilla, skip if using readymade tortillas
2 cups finely ground corn flour, 200g
160 ml water, 1 finger less than a cup
1 teaspoon of salt

For the taco,
1 eggplant, sliced
30 gr all-purpose flour, 1 heaped tablespoon
20 g starch, 1 tablespoon, any starch works great.
75ml mineral water or beer
Sunflower oil for frying
½ of the pico de gallo, you can find the recipe below
3-4 tablespoons sweet chili sauce
Coriander leaves
Lime, zest and juice


• To make the tortillas. Mix the corn flour, water and salt. Knead for 2 minutes and cover and let it rest for 10 minutes.
• Then divide it into 8 pieces. Shape them into balls then press with a tortilla press or bottom of a pan.
• Oil and cook on a cast iron pan for 3-4 minutes. Cover with a damped cloth after cooking.
• For the eggplant tempura, refrigerate all the ingredients and place a bowl in the freezer. Because when the ingredients are cold, the gluten of the flour does not work as much, and the coating remains crispy when cooked. Also, when the cold mixture enters the hot oil, it crackles better.
• Season the eggplants with salt.
• Place a cool pack and place your bowl on it. This way while you are cooking the mixture will stay cold as well.
• Mix the mineral water, flour, starch and salt. Roughly mix.
• Quickly coat the eggplants with the mixture and drop them into the oil one by one with a fork. Fry over medium low heat until it turns slightly yellow. Then put it in a strainer and sprinkle a pinch of salt.
• Mix the pico de gallo and sweet chili sauce. Place them on tortillas. Top with eggplant tempura. Add some some sweet chili sauce. Garnish with coriander leaves and lime zest. Squeeze lime juice while eating.

Видео This is the Mexico’s best Taco | Homemade Eggplant Taco Recipe 🌮 🤤 #tacos канала Refika's Kitchen