Homemade tacos with pointed cabbage Slaw

Name: Homemade tacos with pointed cabbage Slaw
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 250 g + something Flour; 7-10 Tbsp salt, sugar, pepper, taco spice; 1 TEASPOON Baking Powder; 8 TABLESPOONS Olive oil; 4 TSP Olive oil; 600 g Pointed cabbage; 3 TABLESPOONS White wine vinegar; 250 g Tomatoes; 1 can(s) (425 ml each) Corn; 250 g Carrots; 125 g Yoghurt salad cream; 400 g mixed mince; 400 g Hoof steak (room temperature); 1 TABLESPOON Tomato paste; 1 bunch of parsley; 7-10 Tbsp Lime juice; 7-10 Tbsp Cling film

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

Instead of a fiesta, we're having a Mexican taco party! Snap' get some friends and start filling up delicious tacoshells in a convivial atmosphere.

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

250 g + something Flour
7-10 Tbsp salt, sugar, pepper, taco spice
1 TEASPOON Baking Powder
8 TABLESPOONS Olive oil
4 TSP Olive oil
600 g Pointed cabbage
3 TABLESPOONS White wine vinegar
250 g Tomatoes
1 can(s) (425 ml each) Corn
250 g Carrots
125 g Yoghurt salad cream
400 g mixed mince
400 g Hoof steak (room temperature)
1 TABLESPOON Tomato paste
1 bunch of parsley
7-10 Tbsp Lime juice
7-10 Tbsp Cling film

Directions

1
For the taco dough, mix 250 g flour, 1 teaspoon salt and baking powder in a bowl. Add 4 tbsp. oil and 150 ml lukewarm water. Knead into a dough with your hands. Knead the dough on a floured work surface for about 10 minutes until it is smooth. Wrap in foil and let rest for about 30 minutes.
2
For the salad, clean, wash and quarter the pointed cabbage and cut it into thin strips from the stalk. Mix with vinegar, 1 teaspoon salt and 1 pinch of sugar. Peel and wash the carrots and grate them coarsely to the pointed cabbage. Stir in 3 tablespoons of oil, season to taste.
3
Drain the corn. Wash, quarter, seed and dice the tomatoes. Season with salt and pepper. Mix salad cream and 1 tsp taco spice.
4
Preheat oven (electric cooker: 100 °C/circulating air: 80 °C/gas: not suitable). Pat the steak dry. Season with salt and pepper. Heat 1 tablespoon of oil in a large pan. Fry the steak on each side for approx. 1 minute at high heat. Remove from the pan, place on a baking tray and cook in the hot oven for 25-30 minutes until medium rare. Put the pan aside.
5
Divide the dough into 8 pieces. Roll out round (approx. 15 cm Ø each) on a floured work surface. Spread a second pan with ½ TL oil and heat it up. Add a flat cake and bake on high heat for 30-60 seconds on each side. Remove and fold up. Bake the remaining flat cakes in the same way in the remaining oil and let them cool down.
6
Re-heat the pan with steak frying fat. Brown the minced meat crumbly and season with salt and pepper. Stir in tomato paste and sweat briefly. Add 100 ml water, simmer briefly. Wash parsley, shake dry and chop.
7
Cut the steak into thin strips. Fill the tortilla flat cake with some lettuce, tomatoes, corn, meat or minced meat. Sprinkle with salad cream and some lime juice as desired. Sprinkle with parsley. Serve the rest of the salad with it.