Ingredients
550 g of Polenta Bramata Mulino Marello
430 ml lukewarm water
10 ml extra virgin olive oil
Procedure
Place the polenta flour in a bowl and gradually add the water, kneading by hand to form a compact mixture.
Turn out onto a work surface and work until you create a smooth, non-sticky mixture. Divide the dough into 12 balls, cover them with cling film to prevent them from drying out.
Take a ball and place it between two sheets of baking paper.
Using a rolling pin, roll out to a thickness of about 5 millimetres.
Using a pastry cutter, give the circular shape with a diameter of approximately 20 cm (or you can draw a circle with cardboard/baking paper to have a shape).
Heat a thick, non-stick bottomed pan over medium heat.
Cook each tortilla for about a minute per side.
Allow them to cool and turn them over onto a rolling pin so that a hollow is created.
Ingredients for the filling
3 tablespoons of extra virgin olive oil
500 g minced beef
150 g red peppers
60 g onion
2 teaspoons of paprika
½ teaspoon of chili pepper
1 tablespoon of tomato paste
2 red tomatoes
salt and pepper to taste
Salad
Procedure for the filling
Wash and cut the peppers into small pieces, eliminating the internal white parts.
In a large pan, heat the oil and add the finely chopped onion. Brown for about two minutes.
Add the peppers and sauté them in a pan over high heat for about five minutes.
Add the minced meat, tomato paste and spices.
Cook for about 20 minutes.
Fill each taco with the filling, add tomatoes, lettuce, fresh onion and chopped parsley to taste.
Recipe created for Mulino Marello by Stefania Fracasso of Nuvole di Sapori
Semplicemente divine😋😋