1. Preparation of manzo dishes:
Cook the manzo: in a large padella at medium heat, cook the macinata meat until golden brown, sbriciolandola during the cooking. School it grasso in eccesso, if necessary.
Aggiungere cipolla e aglio: aggiungere cipolla tritata e l’aglio tritato nella padella. Cook for 3-4 minutes, finish the dish without being ammorbid and clear.
Condire il manzo: mescolare the condimento per taco e l’acqua. If you use the condiment for a fat taco at home, you should always add the seasoning first. Aggiungere i fagioli neri, se utilizzati. Cook slowly for 5-7 minutes, finish the salsa without adding and repeating it. Condire con sale e pepe a piacere. Toggle the fire and put it on the part.
2. Preparation of salsa for nacho cheese:
Sciogliere il burro: in a cassuola media, sciogliere il burro a fuoco medio.
Prepare the roux: mix the flour and cook for 1-2 minutes, until it forms a smooth pasta and start to become golden. Aggiungere il latte: aggiungere gradually le latte, assicurandosi che non ci siano grumi. Continue cooking, stirring constantly, finishing the salsa without adding, for about 3-5 minutes.
Aggiungere il formaggio: togliere la pentola dal fuoco e mescolare il formaggio cheddar grattugiato finché non si scioglie e diventa liscio. Add the paprika, pepper it in powder and salt it in pieces. Keep the salsa warm until it is finished at the moment of use.
3. Assemble the wrap:
Scald the tortillas: scold the flour tortillas in a pad to heat for around 30 seconds on the side, place them in a cardboard tray with humidity and put in the microwave for 20-30 seconds to make them smooth.
Remove the chips: place a tortilla on a pulita surface. Distribute a generous serving of salsa to the center of the tortilla. Add a portion of the manzo compost to the correct salsa condition. To cook freshly: cook the manzo with lattuga tritata, add cubetti, olive nere with fette and jalapeños with cubetti, use it.
Avvolgilo: piega and lati of the tortilla on the ripieno, quindi arrotolala strettamente al basso to formare un wrap.
4. Serve:
Impiatta e guarnisci: put the tortillas on a portata pie. If desired, add a salsa filo to the nacho shape.
Final ingredients: served with a slice of acidic panna tomato and served with freshly chopped coriandolo for a fresh splash.
Taste: taglia i wrap a metà as desired and taste i tuoi deliziosi wrap di manzo al formaggio nacho mentre sono caldi et filanti.
Suggerimenti per il successo:
Personalize your wrap: feel free to add or substitute your favorite condiments, such as guacamole, salsa or jalapeños sottaceto. Consistency of the salsa in the format: if the salsa in the format is too dense, add a glass of latte to satisfy your desired consistency.
Make piccante: for a touch more, add a pizza of pepper of Caienna to the salsa in the formaggio or save a little of salsa piccante on the ripieno di manzo.
Conclusion:
The Nacho Cheese Beef Wrap is a delicious and versatile dish that combines with the flavor of the stagnant manzo and the creamy salsa made with the freshness of the crunchy lattuga and its delicious bites. Perfect for a fast pasto or a quick taste, this wrap is sure to please your family’s favorite. Segui questa ricetta to create an appetizing wrap that uses flavor and flavor. Goditi tua creazione culinaria!
