Tacos ｜ & kitchen ――Transcribed recipe of And Kitchen

Put the cake flour, cake flour and turmeric in a bowl and mix.
Add salt, sugar and salad oil to hot water in a separate bowl and mix, add to a bowl and stir vigorously with chopsticks.
When the flour is almost set, knead it by hand until the surface of the dough is smooth, cover it with a tightly wrung wet cloth, and leave it for 30 minutes.

Put salad oil and grated garlic in a frying pan, heat, add chopped onions and fry until tender, add beef and fry while loosening quickly.
Then add boiled tomatoes and fry while crushing.
Boil down with occasional stirring and add chili powder, paprika powder, salt and sugar to taste.

Cut the lettuce into small pieces, soak them in water, drain them, and cut the tomatoes into 1 cm squares.
Remove the skin and seeds from the avocado, cut into 1.5 cm squares, and sprinkle with lemon juice to prevent discoloration.

Divide the dough of 1 into 12 equal parts, place it on a rolling table, crush it with the palm of your hand from above, and roll it into a round shape with a rolling pin to a diameter of about 15 cm.
Put the stretched dough on top of each other with a wrap in between.
Bake both sides of the dough in a frying pan and fold it in half as soon as it is hot.
Insert taco meat and toppings.