INGREDIENTS
- For the hash (Cordoban carbonada):
- – Floor meat 500 g.
- – Yellow onion 2 medium items.
- – Olives 80 g.
- – Inexperienced onion 2 medium sprigs.
- – Exhausting boiled egg 3 items.
- – Tomato puree (pasta) 100 g.
- – Pimenton 20 g.
- – Cumin 10 g.
- – Sal 20 g.
- – Pepper 10 g.
- Empanada dough or flour tortilla:
- – Wheat flour 000 500 g.
- – Pork fats 100 g.
- – Water 175 cc.
- – Sal 10 g.
- For the plating:
- – Milk cream 100 g.
- – Buttery cheese 100 g.
- – Cabbage lettuce 1/2 piece.
- Martajada Salsa:
- – Serrano chili 2 items.
- – Tomato knowledgeable 4 tomatoes.
- – Onion 1 small piece.
- – Half a bunch cilantro.
- – Garlic 1 clove.
- – Cumin 1 cditas.
- – Sal c/n.
CORDOBA TACOS Have you ever ever tried them? Floor meat with onion, olives, chopped egg, greens and tomato. In flour tortillas, served with crushed chili, tomato, cilantro and onion sauce.
PROCEDURE:
1. Minimize the onions into brunoise and sauté them in olive (corn) oil with a bit salt till they’re white.
2. Add the bottom meat and regulate the salt.
3. Then we add the tomato puree and paprika and cook dinner till it involves a boil, flip off the warmth. Add the olives, the chopped egg and the greens.
4. Lastly, add salt and pepper and add the cumin.
Empanada dough or flour tortilla:
1. We combine the flour and salt with the fats and little by little we add the water till we receive a homogeneous dough, put it within the chilly for half an hour.
2. We portion the tapas into balls of roughly 30 to 50 g and stretch them with a stick till they’re 1 mm thick. Allow them to relaxation for half an hour earlier than utilizing.
Martajada Salsa:
1. Put the onions, tomato, chili and garlic in a frying pan or plate with out fats till golden after which crush them with a mortar or blender together with the cilantro.
2. Lastly we add the cumin and salt.
