Millet and Potato Tacos with Corn Tortillas
2 onions (chopped)
2 red peppers (chopped)
2 tsp dried chipolte chilli
2 tbls olive oil
2 cups millet
4 cups of water
4 large potatoes
2 bouillon veg cubes
Salt & pepper
Cook millet (2 cups water per cup millet) add 2 veg cubes. Cook potatoes in boiling water, then mash them.
In a pan, pour olive oil and fry chilli, onions and peppers, then add cooked millet and mashed potatoes. Add salt & pepper if necessary.
Warm up tortillas to soften, then put millet filling in the
middle and roll it. Fasten with a toothpick across your taco and deep fry in a vegetable or sunflower oil until golden crunchy. Serve with salsa and guacamole.