Gluten-free tacos

Inserted by Rosa Rizzo the


550 g of Mulino Marello Mulino polenta

430 ml warm water

10 ml extra virgin olive oil


In a bowl put the flour by polenta and gradually add the water, kneading by hand form a compact mixture.

Turn over a work surface and work until a smooth and non -sticky mixture is created. Divide the dough into 12 balls covered with plastic wrap to prevent them from drying out.

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

With a rolling pin, spread with a thickness of about 5 millimeters.

Using a pasta cup, give the circular shape with a diameter of about 20 cm (or you can draw a circle with cardboard/parchment paper to have a shape).

Heat a pan with a non -stick bottom and often over medium heat.

Cook each tortillas for about a minute per side.

Let them cool to overturn on Mattarello in world such that a hollow is created.

Ingredients for the filling

3 tablespoons of extra virgin olive oil

500 g minced beef meat

150 g red peppers

60 g onion

2 teaspoons of paprika

½ teaspoon of chilli

1 tablespoon of tomato paste

2 red tomatoes

Salt and Pepper To Taste.


Procedure for the filling

Wash, cut the peppers into small pieces by 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, the tomato paste and the spices.

Cook for about 20 minutes.

Fill each tacos with the filling add tomatoes, salad, fresh onion and chopped parsley as desired.

Recipe made for Molino Marello by Stefania Fracasso of clouds of flavors

1 Comment

  • Semplicemente divine😋😋

    Alessia on date

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