Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, spelt sweet potato taco shell. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Spelt sweet potato taco shell is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Spelt sweet potato taco shell is something that I’ve loved my whole life.
What You Need To Make Homemade Sweet Potato Tortillas. These sweet potato tacos get a protein boost with a little TVP in the mix. Fill the shells with the sweet potato mix and top with cilantro.
To begin with this recipe, we must prepare a few ingredients. You can cook spelt sweet potato taco shell using 4 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Spelt sweet potato taco shell:
- Make ready 1 Cup mashed Boniato sweet potato (PLU#4546) or other varities
- Make ready 2 Cups Fresh milled Organic spelt flour
- Take 1 teaspoon apple cider vinegar
- Get 1 pinch salt
And whip up the avocado cream. Once everything is ready, assemble your crispy sweet potato tacos. This sweet potato taco skillet is an easy one pan Mexican dinner the whole family will love! It can be eaten by itself, with grain-free taco shells, or on a bed of mixed greens.
Steps to make Spelt sweet potato taco shell:
- Steam several similar size Boniato sweet potato in a steamer or the top steamer in an Aroma rice cooker for 25 minutes or more until fork easily could get through
- Cool your sweet potato once cooked in a large plate until your hands can handle. Remove the peel of those sweet potatoes by hand and mash them in a measuring cup until you get 1 full cup. Transfer it into a mixing bowl.
- Measure 2 cups of organic spelt flour and add them into the same mixing bowl. Add 1 teaspoon of raw organic apple cider vinegar. Mixing them well by hand or a mixer. Rest the dough in a ziplock bag for at least 6 hours in a warm spot. I typically use oven with the lamp on, it gives a nice temperature of around 90F.
- After resting for a nice 6 hours, cut the dough into 4 equal parts. Roll each divided piece into a small ball, and flat it by hand and roll the dough into a 8-9 inch round taco shell.
- Cook it on a flat pan on medium heat for 2 minutes each side until you see small or big bubbles puff up and the color turns to darker brown and aromatic. If you leave it longer with low heat, the shell will be more crispy.
- As for fillings, I like to sauté some veggies with baked chicken or shredded pork. Cooked brown rice or beans would go very well with this shell. Top with fresh diced organic tomatoes and chopped cilantro. A touch of fresh lime juice would maximize the flavor profile.
They are such a game changer and so easy to make, too! Give these taco stuffed sweet potatoes a try if you're looking for a healthy twist on traditional taco shells! I think you and your body will love them! Sweet potatoes are one of my top picks for any mexican related recipes. These sweet potato tacos are full of smoky flavor and are so filling and delicious!
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