Tortillas with Organic red pesto
You will need
- 3 corn tortillas
- 3 leaves of salad
- 1 onion (preferably not white)
- 1 carrot
- 350 g of minced beef
- 75 g of organic red pesto from Prunotto Mariangelaorganic farm
- white wine for blending
- oil, salt and pepper
How to proceed
Cut first the sliced onion. Try to be fairly uniform with the thickness of the slices.
Heat a little ‘oil and water, in equal parts, in a nice pan and put in the onion. After a few minutes it will be ready.
The carrot cut into strips half coarse and half grattugiatela with a mandolin.
Remove the onions from the pan and repeat the above with the carrot.
Once cooked carrot and removed this too, put a little ‘oil in the pot because it certainly will.
At this point, the pan nice and hot cook the meat to let it burn well, then just faded to white wine, then with water to stretch and carried out an open flame cooking. In a 20 minutes the meat is perfect.
Halfway through cooking, add the salt, pepper and plenty of pepper. 5 minutes from the end of the red pesto biological Azienda Agricola Mariangela Prunotto of Alba. 75 g enough because it is very fragrant and thick and full of flavor.
Over the tortillas put a nice big leaf of lettuce. At the center of the leaf, forming a homogeneous strip, place the meat covered with onion and carrot. Then close all rolled up, and stops with aluminum foil at the bottom.
Serve tortillas warm.
(thanks to L’angolo della casalinga)