6 Serves
96 Mins
Prepare the filling by mashing the spiced potato or paneer mixture in a bowl.
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MexicanVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgCalcium
313 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
58 mg / 420 mgPhosphorus
610 mg / 1,250 mgPotassium
238 mg / 4,700 mgSodium
1193 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
6 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
99 gAlcohol
0 gWarm the corn tortillas slightly on a griddle to make them pliable for folding.
Place a spoonful of filling into each tortilla, fold them in half, and arrange them tightly in a basket lined with plastic and a clean kitchen towel.
Heat the vegetable oil in a saucepan until shimmering, then carefully pour the hot oil over the arranged tacos to lightly coat them.
Cover the basket tightly with the towel and lid to allow the tacos to steam and soften for one hour before serving.
3
g14
g5
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Mexican.jpg&w=3840&q=75)
Sudanese