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EDITH

EDITH GARDUÑO

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Recipe

Golden Tacos of Carrot

10 mins
15 mins
Low
18
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It turns out that one day I was in a hurry because I did not know what to put my children's lunch and the only thing I had in my refrigerator were some carrots and ham, so I thought about grating the carrots for a dessert, but suddenly it occurred to me
Learn more about EDITH GARDUÑO

Ingredients

4 portions
  • 4 carrots, peeled and grated
  • 100 grams turkey ham, chopped
  • 200 grams Oaxaca cheese, shredding
  • 10 slices american cheese
  • corn tortillas, hot
  • lettuce, chopped
  • avocados, To accompany
  • cream, To accompany

Preparation

Put the grated carrot on a cloth or towel so that it absorbs all the liquid and squeezes a little.
In a refractory mix the ham and carrot.
In a tortilla, put some carrot, oaxaca cheese and half a slice of yellow cheese and roll it up.
Keep it up with all the tortillas.
In a pan with enough oil brown the tacos and then put them on absorbent napkins.

PRESENTATION

In an extended dish, arrange the tacos and top with lettuce, cream, avocado, salsa and grated cheese.

TIPS

These tacos I put them for lunch to my children or as a main course accompanied by a soup or lentil aguada.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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