Cheese tortilla with minced meat filling and guacamole
|Cow's milk, whole milk (3,5% fat)
|Iceberg lettuce (fresh)||⅕ (50 g)
|Egg, hen egg (organic, free range)||1 (60 g)
|Water, tap water
|Salt, table salt, sea salt
||1 Knife tip(s)
|sour cream, sour cream (24% fat)
|Creme fraiche (30% fat)
|Avocado (fresh)||⅒ (1,5 g)
|Lemon (fresh)||⅒ (2 g)
|Tomato paste (double concentrated)
|Coconut oil, coconut oil
||1 ½ Tablespoon
|Ground beef, minced meat, beef (organic quality)
|Almond flour (deoiled)
||1 Knife tip(s)
|Psyllium husk powder
Line a baking tray with baking paper and preheat the oven to 200°C convection oven.
Grate the Parmesan cheese and mix it with the egg, sour cream, milk, 25 ml of water and about 1 pinch of salt until a smooth dough is formed. In an extra bowl, mix the psyllium husk powder, sesame flour, almond flour and baking powder together well and now quickly stir into the smooth dough. Divide the mixture in half and form into small balls.
Now place the two balls on the baking sheet with enough space between them and form them into two tortilla patties (flatten and roll out into a circle, like thick pancakes). Put the tortillas in the oven and bake for about 10 minutes. Then turn off the oven, open the oven door a little, if necessary clamp a wooden cooking spoon and so keep the tortilla patties warm.
Now wash the iceberg lettuce well and cut into fine strips. Set aside.
Heat the coconut oil in a pan and fry the minced meat in it until very crispy. Add the tomato paste and stir in about half a tablespoon of water. Then season the minced meat with the spices and salt and pepper to taste.
For the guacamole, put the avocado with the lemon juice and the crème fraîche in a mixing bowl and blend with a hand blender. Season with salt and pepper to taste.
Now spread the cheese tortillas with the guacamole and fill each with some minced meat mixture and iceberg lettuce strips, fold together, arrange and enjoy.
Kitchen utensils needed: