soft taco recipe
The Best soft taco recipe
Easy Soft Tacos with Homemade Corn Tortillas
A simple, comforting recipe for homemade corn tortillas and a flavorful tomato-based sauce, perfect for a quick taco night. These soft, pliable tortillas hold up beautifully to fillings like shredded chicken, beans, or veggies.
🥘Ingredients
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 cup warm water
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp oregano
- Salt and pepper to taste
- 1 lb ground beef or chicken
- 1 (15 oz) can black beans, drained
- 1 cup shredded lettuce
- ½ cup shredded cheese
- Lime wedges
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, mix cornmeal, flour, salt, and baking powder. Gradually add warm water while stirring until a soft dough forms. -
2
Divide dough into 8 equal pieces. Roll each piece into a thin circle, about 10 inches in diameter, using a rolling pin. Place tortillas on a lightly greased baking sheet or parchment-lined tray. -
3
Bake for 8–10 minutes per side until golden and crisp at the edges. Keep warm in a lightproof bag while preparing the sauce. -
4
In a saucepan, combine crushed tomatoes, tomato sauce, minced garlic, cumin, chili powder, oregano, salt, and pepper. Simmer for 10 minutes until thickened. -
5
To assemble, warm fillings (like cooked beef or beans) in a pan. Warm tortillas briefly in a dry skillet if needed. Serve with sauce on the side and fresh toppings like cheese and lettuce.
🔧Equipment
- Mixing bowls
- Rolling pin
- Lightproof bag or parchment paper
- Oven
📊Nutrition Facts (per serving)
📝Notes
- For extra crispiness, brush tortillas lightly with oil before baking.
- Make ahead: Store tortillas in an airtight container for up to 3 days. Reheat in a dry pan for 1–2 minutes per side.
- Substitute ground turkey or plant-based crumbles for meat fillings.
Watch Video Of How Easy Soft Tacos with Homemade Corn Tortillas Works
❓ Frequently Asked Questions About Soft Tacos with Corn Tortillas
How do I adjust the spice level in these soft tacos?
You can control the heat by reducing or omitting the chipotle in adobo—use 1–2 tablespoons instead of 3 for milder flavor. For extra spice, add a pinch of cayenne or a dash of hot sauce at the end. Always taste as you go, and remember that spices like chipotle and cumin intensify over time.
Can I make these soft tacos ahead of time?
Yes, but prep ahead carefully: Cook the meat mixture and refrigerate it for up to 24 hours. When ready to serve, reheat the meat in a skillet over medium heat for 5–7 minutes until hot through. For the filling, assemble tacos in a single layer on a tray and refrigerate for up to 6 hours. Warm in a 350°F oven for 10–12 minutes, covered with foil, to keep them soft.
What can I use instead of the traditional corn tortillas?
For a softer texture, try flour tortillas (about 6-inch size) or even small whole-wheat wraps. If you prefer, use pre-made corn tortillas from a tortilla press or store-bought—just warm them in a dry skillet for 30 seconds per side to soften. Avoid aluminum pans if you want crispier edges.
How do I keep the fillings from getting soggy?
To prevent sogginess, let the tortillas sit at room temperature for 5–10 minutes before filling. Warm the meat mixture in the tortillas for 1–2 minutes in a dry skillet or oven to melt the cheese and soften the filling. For extra crispiness, press a fork gently into the edges of the tortilla before adding the filling.
