Homemade Tex-Mex style tacos

Preparation

1. We put the flour and salt in the glass and mix 10 seconds, speed 7.

2. We add the hot water and program 10 seconds, speed 7. Now we program 1 minute, closed cup, spike speed to knead.

3. We remove the dough, make a ball and let it rest in a bowl covered with a cloth for approximately 30 min.

4. We add the oil and program 2 minutes, speed 1, varoma temperature. We add the meat and program 10 minutes, speed 1, varoma temperature.

5. When the time is up, we add the mole, the chipotle sauce and the tabasco and the 150 grams of water. With the beaker tilted (neither fully placed nor removed) we program 10 minutes, speed 1, varoma temperature. When the time is up, we check that the meat is practically dry, just with a little sauce. If not, we program a few more minutes with the beaker removed until it has evaporated. We serve in a platter and keep warm.

6. While the meat is cooking, we cut the tomatoes into squares and the julienne-type lettuce and place each ingredient in a container.

7. We flour the work surface well. We divide the dough into 16 balls of approximately the same size and flatten them with a rolling pin, leaving them rounded and very thin.

8. We heat a frying pan and we cook them on both sides. We are removing them to a plate and cover them with a kitchen cloth to keep them warm.

9. We fill them with the meat, tomato, lettuce, sauce and grated cheese. We fold them with our hand as a taco and let's eat!