Gluten-free tacos

Inserted by Rosa Rizzo the

Ingredients

550 g of Polenta Bramata Mulino Marello

430 ml tepid water

10 ml extra virgin olive oil

Proceedings

In a bowl put the flour to polenta and gradually add the water, impastor by hand forming a compact compound.

Overthrow on a work floor and work until creating a smooth and non-sticky compound. Divide the dough into 12 balls covered with food film to prevent them from secting.

Take a ball and place it between two sheets of baked paper.

With a stall mattreel with a thickness of about 5 millimeters.

By using a coppapauction to give the circular shape with a diameter of approx. 20 cm (or you can draw a circle with cardboard / baked paper to have a shape).

Heat a pan with an anti-adherent background and often to medium fire.

Cook each tortillas for about a minute per side.

Make them cool down on a building block in the world that creates a notch.

 

Ingredients for the filling

3 tablespoons extra virgin olive oil

500 g minced beef of beef

150 g red peppers

60 g onion

2 teaspoons of paprika

½ teaspoon of chilli

1 tablespoon of tomato concentrate

2 red tomatoes

salt and pepper q.b.

Salad

Proceeding for refilling

Wash, cut the peppers to small bits by eliminating the inner white parts.

In a large pan heat the oil and add the finely chopped onion. Rosolar for about two minutes.

Add the peppers and have them jump in lively pan for five minutes approx.

Add the minced meat, tomato concentrate and spices.

Cook for about 20.

Stir every tacos with the stuffing add to pleasure tomatoes, salad, fresh onion and chopped parsley.

  

Recipe made for Mulino Marello by Stefania Fracasso di Nuvole di Sapori
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@nuvoledisaporistefania 

1 Comment

  • Semplicemente divine😋😋

    Alessia on date


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