Cooking Instructions
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Step 1
Season the
Paprika (2 dashes)
with
Kreuzkümmel (as needed)
,
Cayennepfeffer (2 dashes)
, and
Fleisch (150 g)
and put in the perforated cooking tray. Put the cooking tray at the topmost level in the cold cooking space. Put the stainless steel tray at level 1. Steam.
Step 2
Steaming 100°C for 25 Mins
Step 3
Wash and deseed the
Peperoni (1/2)
, then halve and cut into strips. Peel the
Onion (1)
, halve and cut into strips. Crush the
Garlic (1 clove)
. Add the vegetables to the meat and season with
salzen (to taste)
. Put at the topmost level in the cooking space. Continue to steam.
Step 5
Steaming 100°C for 5 Mins
Step 6
Take both stainless steel trays out of the cooking space. Add the
Corn Starch (15 g)
and
Tomato Passata (15 g)
to the meat juices from the stainless steel tray and whisk together well.
Step 7
Wash the
Bohnen (150 g)
well, drain and add to the sauce along with the
Pelati (200 g)
and mix together. Add the meat and vegetables and mix everything together well.
Step 8
Spread the
Flour Tortillas (4)
across the perforated cooking tray and put in the cooking space while still warm at level 1. Regeneration.
Step 10
Regeneration 120°C for 9 Mins
Step 11
Take the tortillas out of the perforated cooking tray and place on a plate. Spread ¼ of the filling down the centre of the tortilla, layer on the
Käse (5 g)
and
Crème Fraîche (90 g)
to your preference and roll up.
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