Mexican-style filled tortillas
This recipe makes 8 tortillas, a Mexican speciality.
In a bowl, mix the two flours, egg white, salt and water by hand until you have a malleable ball of dough. Separate the dough ball into 8 equal parts.
Flour your work surface well. Use a rolling pin to roll each part out to a tortilla about 12 cm in diameter and 2 mm thick. To stop the dough from sticking to the rolling pin, you can roll out the dough between two sheets of plastic film.
Set the crêpe maker to 220 °C (or position 5 on the Diabolo crêpe maker) and wait for the plate to reach the correct temperature. Place the tortillas onto the crêpe maker and cook for about 1 minute on each side.
Store tortillas in a cloth to keep them soft and easy to fold.
To make the filling, sauté 330 g of minced beef in a frying pan with taco sauce to taste. Simmer over a low heat for 10 minutes.
Warm the tortillas in a medium oven for 2 to 3 minutes. Place salad leaves and then spread the beef on the tortillas. Add grated cheese, slices of tomato and taco sauce. Garnish with a few olive slices.
Chef’s tips and suggestions :
Serve your tortillas rolled up into a shell shape.