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Sue Wilker Rockamann
Winter filled tacos
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Ingredients
Directions
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Cut the leeks into thin rings and finely chop the parsley. Heat 1 tablespoon of olive oil in a stir frying pan, stirring the mince over high heat. Fry the onion for 2 minutes.
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Spoon the taco herbs, tomato paste, white beans with water and 100-150 ml stock. Let the dish simmer for 6-8 minutes.
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Heat the taco shells according to the instructions on the package.
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Heat 1 tablespoon of olive oil in a frying pan and stir-fry the leek for 2-3 minutes until they are softer, but still have a bite.
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Fill the taco shells with the minced meat mixture and the leeks and parsley.
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165 minMain dishcandied peel of beef, traditional olive oil, fresh coriander, garlic, vine tomato, Red onion, ground cumin seeds (djinten), ground cinnamon, dried oregano, Desperados (beer), water, lime, big winter carrot, La Chinata smoked paprika, avocado,pulled beef carnitas with salsa and avocado puree
Nutrition
490Calories
Fat38% DV25g
Protein42% DV21g
Carbs13% DV39g
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