Tacos with a filling of chicken and a filling of beef. And, to make them extra delicious, fried with the filling.
Prep Time 10mins
Cook Time 10mins
Total Time 20mins
1pack of soft cornflour tortillas
salt & peppa
oil for frying
For making the salsa:
1pieceof celeryfinely sliced
4 tomatoessliced in small cubes
1garlicclove. finely chopped
1tbspflat parsleyfinely chopped
To dress the tacos:
some mixed lettuce
150grgrinded cheeseif you can take cheddar because that one melts really nice
1can of creme fraiche
Cut the chickenfilet in big pieces and put them with half of all the spices (paprika-, garlic- and onionpowder) in a foodprocessor. Grind until you have a smooth chicken meatpaste.
Mix the ground beef wit the remaining spices.
Heat about 1,5 cm of oil in a deep based frying pan and in the same time mix all the ingredients for the salsa.
Put a tortilla on your workbench and put a filling of ground beef or chicken on one half of the tortilla. Put it away on a plate. Repeat this for the remaining tortillas en try to keep the amount of chickentacos and beeftacos balanced.
Gently drop an open tortilla in the hot oil with tongs. Keep the half without the filling between the tongs for a few seconds and then fold it back on the filling to make that famous tacoshell. You can fry 3-4 taco's in one batch. Fry the tacos for about four minutes and turn them after a minute or two.
When the tacos are done, get them from the oil and pour some grated cheese on the filling while letting them rest on paper kitchentowel for a few minutes. Fry the remaining tortillas the same way.
Serve the tacos on a big plate with the salsa, lettuce and the creme freche, so everyone can choose his own topping. This dish is served best together with nachos and a homemade guacamole.