Beef Taco
Serving: 2
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Directions
- Saute onions, garlic and Ribeye on a moderate heat.
- Add the butter, chilli powder and plain flour, mix well through beef mixture.
- Slowly add the water while constantly stirring the mixture.
- Cook for 5 to 6 minutes and put aside.
- <h3>Filling:</h3>
- Mix sprouts, carrots, cucumber, lettuce and tomato in a large bowl.
- Pipe the basil potato puree in to the taco casing. Place the vegetable mixture in the casing and add the saucy beef on top.
- Served hot.
- <h3>Potato Tortilla wraps:</h3>
- Mix flour ,baking powder, and salt in a large bowl.
- Rub in potato and butter until you get a crumbly texture.
- Slowly add the water while mixing with your hands to form a soft dough.
- You might not need all the water.
- Knead the dough for 4 to 5 minutes or until smooth and elastic.
- Lubricate the top of the dough with a little olive oil and rest for 10 minute.
- Divide the dough into small balls and roll out into desired thickness.
- Cook in a heavy frying pan until bubbly on top, turn on opposite side for 2 minutes.
- Keep stacked and warm inside a clean tea towl.
Ingredients
- 200 ml Ribeye (Strips)
- 1 half Onion (chopped)
- 1 Garlic clove (chopped)
- 5 ml Chilli powder
- 50 g Plain flour
- 150 ml Water
- 60 g Butter
- <h3>Filling:</h3>
- 60 g Bean sprouts
- 60 g Carrots (Julliene)
- 50 g Cucumber (Julliene)
- 80 g Lettuce
- 100 g Basil potato puree
- 60 g Tomato
- <h3>Potato Tortilla wraps:</h3>
- 800 g Plain Flour
- 50 g Butter
- 30 ml Baking powder
- 5 ml Salt
- 70 g Potato puree
- 250 ml Boiling water