Tacos with Vegetable Rice Stuffing
Ingredients
- Ingredients
- 450 grams Cornmeal
- 300 milliliters water
- 1 tsp salt
- Tabasco sauce
- 1 Tbsp Parmesan (grated)
- vegetable oil (to fry)
- 1 red paprika
- 1 Tomato
- 1 onion
- 1 garlic clove
- 1 small Zucchini
- 2 Tbsps 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)
Preparation steps
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.
Halve the paprika and tomato, and remove seeds. Peel the onion and garlic. Rinse the zucchini. Cut all the vegetables into small cubes.
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.
Place the fried tortillas on work surface, spread the filling over each tortillas, fold into half and serve immediately.
