French tacos given a fresh twist

Huile d'olive de la Vallée des Baux-de-Provence – olives maturées PDO

Photo credit: Céline de Cérou

French tacos are generously filled wheat tortillas containing meat, sauce and toppings. Here’s our balanced take on them!

Preparation

25 min

Cooking time

40 min

Main course

Ingredients

For 2 personnes

For the chips:

1 large potato
2 carrots
1 small sweet potato
1 gousse garlic
2 c. à soupe olive oil from the Baux-de-Provence Valley – ripened olives PDO

For the salsa:

2 tomatoes
2 red chillies
1 gousse garlic
1 onion
1 c. à soupe olive oil from the Baux-de-Provence Valley – ripened olives PDO
1 poignée fresh coriander

For the cheese sauce:

150 g of fromage blanc
50 g Emmental
100 g cheddar
1 c. à soupe mustard

For the meat:

1 onion
150 g minced beef
100 g merguez
1 c. à soupe olive oil from the Baux-de-Provence Valley – ripened olives PDO
6 wheat tortillas
Salt, pepper

Tip

For these fresh, reimagined tacos with a balanced flavour profile, we recommend using an olive oil from the Vallée des Baux-de-Provence – made from PDO olives – for its notes of black olive and candied olive, olive paste, cocoa, mushrooms/truffles, cooked artichoke and sourdough bread. You can also use one of these PDO olive oils: Aix-en-Provence – ripened olives or Provence – ripened olives.

Instructions

Preheat the oven to 200°C.
Wash and peel the potato, carrots and sweet potato. Cut them into chips.
Place them in a salad bowl, season with salt and pepper, add 2 tablespoons of olive oil from the Vallée des Baux-de-Provence – PDO matured olives – and a peeled and crushed clove of garlic, then mix and spread out on a baking tray. Season with salt and pepper and bake for 20 to 30 minutes at 200°C.
Prepare the salsa: peel the tomatoes and chop them into pieces. Peel a clove of garlic and an onion. Remove the seeds from the chillies and dice them. In a saucepan over a low heat, mix 1 tablespoon of olive oil from the Vallée des Baux-de-Provence – PDO ripened olives, the tomatoes, chillies, garlic, onion and coriander, taking care not to let them turn into a purée.
Slice the raw merguez sausages into rounds (or simply remove the mince from the merguez). Peel and finely chop an onion. Fry the onion in 1 tablespoon of olive oil from the Vallée des Baux-de-Provence – ripened olives PDO – then add the merguez and fry for 3 to 4 minutes. Add the minced beef, season with pepper, then stir regularly until cooked through.
Prepare the cheese sauce: mix together the mustard, fromage blanc and 1 tablespoon of olive oil, then heat gently. Once the mixture is warm, add the grated cheese and stir until it has melted.
Assembly: Place two tortillas on top of each other, slightly overlapping. Spread the salsa over them. Place half the chips in the centre. Add half the cheese sauce on top, then add half the minced meat. Centre the ingredients carefully (forming a rectangle) to make folding easier.
Place another tortilla on top in the centre, then fold the edges one by one, starting with the top edge, followed by the edge closest to you, and then the sides, taking care to pack the filling in tightly as you go.
Turn the taco over and cook it in a panini press for 3 minutes (or in a frying pan for 3 minutes on each side, starting with the folded edge to seal it). Repeat the process for the second taco.
Serve with a green salad.

Tip

We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.

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