Best 6 Beef Chapatis African Version Of Tacos Recipes

BEEF CHAPATIS (AFRICAN VERSION OF TACOS)

Steps:

• Chapatis:.
• In a mixing bowl, use your hands to combine the flour, water, salt and 2 T of the olive oil. Mix until well combined and a sticky dough forms. (You may need to fine tune this to get the right consistency for kneading without sticking, by adding more flour. If the dough is too stiff then add a bit more water) Remove the dough from the bowl and place it on a floured surface. Knead the dough for about 3 to 5 minutes. Refrigerate for 20 minutes.
• Return the dough to the floured work surface and roll it into 4 six-inch circles/discs.
• Put the remaining 2 T of olive oil in a saute pan over medium heat and make sure to get really hot before adding the chapatis, or the chapatis will soak up the oil instead of browning properly. Put one or two chapatis into the hot pan (depending on the size of your pan) and brown both sides of the chapatis. Remove from pan and keep warm and do the other two (you may need to add a bit more oil to the pan.). I also like to lightly salt the cooked chapatis.
• Filling:.
• In a hot saute pan over medium heat, saute the onion and garlic in the olive oil until the onion gets translucent, about 2 minutes. Add the chiles and saute for 1 minute. Add the ground beef and continue to saute until the meat is completely cooked - approximately 10 minutes.
• Season the filling with salt and pepper and serve on a piece of chapati. Add toppings if desired.

KHEEMA WITH HOMEMADE CHAPATIS

Steps:

• Heat the canola oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until golden, about 4 minutes. Add the garlic and ginger and cook, stirring, until softened, 1 minute. Stir in the coriander, paprika, garam masala, cumin and cayenne and cook for another minute.
• Stir in the tomatoes until well mixed. Add the beef and cook, breaking it up with a wooden spoon, until the meat is no longer pink, about 6 minutes. Add 1 cup water and season with salt and black pepper. Add the peas, stir well and simmer, partially covered, until tender, about 10 minutes for fresh peas or 5 minutes for thawed frozen peas.
• Stir in the vinegar and chopped cilantro. Garnish with torn cilantro and serve with warm chapatis.
• Combine both flours and the salt in a large bowl. Slowly pour in the water, moving your other hand through the flour in circular motions, until it starts to come together (you may not need all the water). Then, either in the bowl or on your counter (which you might want to lightly flour to prevent sticking), knead the dough for about 10 minutes. The dough should be soft and pliable. Return the ball of dough to the bowl and rub the surface with a little oil to keep it from drying out. Cover with plastic wrap or a damp cloth and allow to rest about 30 minutes.
• Fill a shallow bowl with whole-wheat flour. Fill a small bowl with the oil or melted butter or ghee and put a spoon in it. Line a plate or baking sheet with paper towels for the finished breads. Heat a cast-iron skillet over medium-high heat. Meanwhile, on a lightly floured surface, work the ball of dough into a 12- to 14-inch-long log. Cut into 12 equal pieces by cutting it in half, and then in half again; cut each of the quarters into 3 equal pieces. Return to the bowl and cover with a damp towel to prevent the dough from drying out.
• Roll the chapatis: Roll a piece of dough between your palms to form a ball, and then flatten with your palm. Dunk this puck in the bowl of whole-wheat flour, and then start rolling it out with a rolling pin, turning a quarter turn after each roll, until it's about 6 inches wide with an even thickness. After some practice you'll be able to roll the chapati and rotate it without picking it up; I do this by weighing down a little on my right hand and pushing the chapati around that way. Test the skillet by sprinkling a little flour on it; if it turns brown immediately, it's ready.
• Flap the chapati between your hands to remove any excess flour, then slap the chapati onto the skillet. It should start darkening almost immediately. When small bubbles start to form, 1 to 2 minutes, spread a little oil over the surface of the chapati, then flip. It should start to puff up. Spoon a little oil over this side too, and when it's puffed up a little more, about 1 minute more, flip. Press down on the edges of the chapati with your spatula or (if you're brave!) with a dry rag. This will seal the edges and encourage the entire chapati to puff up. If you spot any holes, press down on those too so the air doesn't escape. Allowing the air to stay inside the whole chapati makes it flaky and light. Don't fret if your first few don't puff up; it takes practice! They will still taste delicious.
• Remove the chapati to the paper towels. Repeat with the remaining dough, taking care to wipe any excess flour or oil from your pan occasionally and adjusting the heat as needed. Serve the chapatis warm.

GROUND BEEF TACOS

Steps:

• In a 2 quart sauce pan add ground beef, salt, chili powder, garlic, cumin, paprika, and enough water to cover meat.
• Bring to a boil.
• Simmer for about an hour.
• Add bell pepper and onion. Continue simmer for 20 to 30 minutes. (Until bell pepper and onion are fully cooked).
• Meat can be used at this time or cooled for later depending on your meal schedule. I like to make the meat mixture ahead of time.
• Full Corn Tortilla Shells just about 1/2 way full or desired amount.
• Put into a preheated oven (300) for about 10 minutes or until completed heated through.
• Ready to Serve!
• Taco Toppings: Shredded Lettuce,Chopped Tomatoes, Cheese Sauce, Shredded Cheese, Mexican Blend), Chopped Onions, Black Sliced Olives, Sliced jalapeno, Refried Beans, Sour cream, Guacamole, Hot Sauce, Taco Sauce, Scallions (green onions), Mexican corn, Salsa . . . . to be continued.

CHAPATIS

Steps:

• Sift the flour and salt into a large bowl and make a hollow in the centre.
• Add the water gradually, working in the flour to make a firm dough.
• Knead well for about 15 minutes, until the dough is smooth.
• Cover with a damp cloth and leave to stand for about 30 minutes.
• The dough should be quite firm and hard.
• Divide the dough into eight portions.
• Roll each into a circle, about 15 cm (6 inch) in diameter, sprinkling the rolling pin and work surface with flour to prevent sticking.
• Cook each chapati in a very hot heavy frying pan, without fat.
• When the top surface shows signs of bubbling, turn the chapati over and cook for 30-40 seconds on the other side.
• Then place the chapati under a warm grill until it puffs up.
• Spread margarine lightly on one side, fold over and serve hot.

CHAPATIS (INDIAN OR KENYAN WHOLEWHEAT FLATBREAD)

Steps:

• In a medium bowl, combine flour and salt. Using a wooden spoon, slowly stir in water, until dough forms. Lightly flour a clean board and knead dough until smooth, about 10 minutes. Rest dough in bowl, covered with damp towel for 20 minutes.
• Preheat a griddle over medium heat.
• Divide dough into 8 equal balls. Using a floured rolling pin, roll balls out on floured board to 7 inches in diameter, about 1/4-inch thick. Place the rolled out dough onto griddle. Flip when raised bumps appear on the surface of the dough, about 1 to 2 minutes. Cook second side until it turns golden. Do not cook too long or flatbread will become brittle. Cover flatbread with a towel up to 20 minutes before serving.

CHAPATI (EAST AFRICAN BREAD)

Steps:

• Mix 2 cups flour and salt together in a bowl. Slowly mix in enough water to make a thick dough. Mix in oil until combined.
• Knead dough on a cool surface for a few minutes, adding a few spoonfuls of flour. Return dough to the bowl, cover with a clean cloth, and let rest for 30 minutes.
• Preheat the oven to 200 degrees F (95 degrees C).
• Heat a skillet or griddle over medium heat.
• Divide dough into orange-sized balls. Flatten into 6-inch circles. Fry in batches in the hot skillet, turning once, until golden brown and spotted, 6 to 8 minutes. Repeat with remaining dough. Keep chapatis warm in the oven.