Lyon-style Tacos
Ingredients
- 600 gPotato
- 8 pcSoft tortilla (for filling), made from corn
- 500 gGround beef 20% fat
- 400 gHeavy whipping cream 35% fat
- 240 gGruyère cheese
- 4 pcOnion
- 20 gExtra virgin olive oil
Method
Two wheat tortillas encase a filling of sautéed minced beef with onions, accompanied by crispy fries and topped with a creamy Gruyère sauce.
- 1
Cut the potatoes into even sticks. Fry them in hot oil until golden and crispy. Drain on paper towels and lightly salt.
- 2
In a saucepan, melt the crème fraîche with the grated Gruyère over low heat. Generously pepper and set aside off the heat.
- 3
Slice the onion and sauté it in a pan with olive oil until translucent. Add the minced beef, season with salt and pepper, and cook until the meat is well browned and crumbled.
- 4
Overlap two tortillas slightly to form a rectangle. Place the beef and onion mixture in the center, add the fries, and drizzle with Gruyère sauce. Roll everything tightly.
- 5
Grill or bake the tacos in a preheated oven at 200°C for a few minutes until golden and crispy.
Frequently asked questions
How do you get this dish right?
- Use firm potatoes for fries that hold up well during cooking.
- Do not overcrowd the pan when cooking the beef to ensure proper browning.
- For a smoother sauce, incorporate the Gruyère gradually into the cream.
How long does this dish keep?
Consume immediately. Leftovers can be kept for 24 hours in the fridge and are best eaten cold to avoid overcooking the meat when reheating.
