Tacos in envelopes

Ingredients:

Taco

• 0.6 kg ground beef tenderloin or turkey breast
• 1 small onion, finely chopped
• 2 cloves garlic, chopped
• 1 tbsp. l. ground cumin
• 1 tbsp dark chili powder
• 1 teaspoon cayenne pepper sauce
• 1 teaspoon coarse salt
• 1 tbsp. vegetable oil
• 4 soft wheat tortillas, 30 cm in diameter.
• 1 cup mild taco sauce
• 1 romaine lettuce heart, shredded
• 2 small plum tomatoes, seeded and chopped
• 2 cups grated Monterey Jack cheese

For serving

• Fresh seasonal vegetable platter
• Assorted organic blue and red corn chips, black bean corn chips
• Ready-made mild salsa for dipping chips and vegetables, see recipe below

Mild salsa

• 1 tbsp. l. olive oil
• 1 medium onion, finely chopped
• 1 medium green bell pepper, seeded and finely chopped
• 2 cloves garlic, crushed
• 1 tsp ground cumin
• 1 can (425 g) of canned crushed tomatoes with pieces

Preparation:

1. Mix the ground meat with onion, garlic, spices, and salt and form into 4 patties. Fry them over medium heat in 1 tablespoon of vegetable oil for 7 minutes on each side.
2. To make taco wraps, cook a tortilla in a hot skillet for 30 seconds per side. Place the tortilla on a plate and spread with 1/4 cup taco sauce. Top with shredded lettuce, tomatoes, and a handful of shredded cheese. Top the taco wraps with the fried patty and wrap the filling with the tortilla on all four sides. Flip the square wrap over and cut diagonally to create two taco wraps that won't crumble or leak like traditional tacos.
3. Serve tacos in taco wrappers with chopped fresh vegetables, assorted corn chips, and mild salsa for dipping.

4. Mild salsa:

   
   Heat a small saucepan over medium heat and add the oil, onion, pepper, and garlic. Season the vegetables with cumin, salt, and pepper and cook for 5 minutes, until softened.
5. Remove the pan from the heat and add the canned tomatoes. Stir the salsa and transfer to a small bowl. Serve the salsa at room temperature or chilled with vegetables and corn chips for dipping.