Lyon-style Tacos

Two wheat tortillas encase a filling of sautéed minced beef with onions, accompanied by crispy fries and topped with a creamy Gruyère sauce.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 1438
• Protein: 51 g
• Carbs: 100 g
• Fat: 92 g

Ingredients

• 600 g Potato
• 8 piece Soft tortilla (for filling), made from corn
• 500 g Ground beef 20% fat
• 400 g Heavy whipping cream 35% fat
• 240 g Gruyère cheese
• 4 piece Onion
• 20 g Extra virgin olive oil

Instructions

1. Prepare the fries

   Cut the potatoes into even sticks. Fry them in hot oil until golden and crispy. Drain on paper towels and lightly salt.

2. Prepare the Gruyère sauce

   In a saucepan, melt the crème fraîche with the grated Gruyère over low heat. Generously pepper and set aside off the heat.

3. Sauté the beef and onions

   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. Assemble the tacos

   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. Cook the tacos

   Grill or bake the tacos in a preheated oven at 200°C for a few minutes until golden and crispy.

Chef's tips

• 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.

Storage

Consume immediately. Leftovers can be kept for 24 hours in the fridge and are best eaten cold to avoid overcooking the meat when reheating.