Tacos with Vegetable Rice Stuffing

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Tacos with Vegetable Rice Stuffing
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
8
Ingredients
450 grams Cornmeal
300 milliliters water
1 teaspoon salt
Tabasco sauce
1 tablespoon Parmesan (grated)
vegetable oil (to fry)
1 red paprika
1 tomato
1 onion
1 garlic
1 small zucchini
2 tablespoons olive oil
100 grams cooked sticky rice
200 grams cooked ham
salt
freshly ground peppers
1 generous pinch Saffron
Tabasco sauce
sweet ground paprika
parsley (3 tablespoons, finely chopped)
Basil (3 tablespoons, finely chopped)
How healthy are the main ingredients?
hamolive oilParmesansalttomatoonion

Preparation steps

1.

Mix the cornmeal with water, salt, tabasco and Parmesan, and knead to a firm dough. If necessary. add some more cornmeal or water. Divide the dough into small balls and roll out each ball between plastic wraps into tortillas with a diameter of about 5 cm (approximately 2 inches). Fry the tortillas in a frying pan in little olive oil until golden brown.

2.

Halve the paprika and tomato, and remove seeds. Peel the onion and garlic. Rinse the zucchini. Cut all the vegetables into small cubes.

3.

For the filling, heat remaining olive oil in a pan and cook the vegetables in it until al dente. Stir in the cooked rice, diced ham, saffron, tabasco, paprika, parsley and basil. Season with salt and pepper.

4.

Place the fried tortillas on work surface, spread the filling over each tortillas, fold into half and serve immediately.