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Tacos al estilo clásico

Tacos al estilo clásico
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Notitia nutritionis

Per portionem 300g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 450 kcal
23% DV
Adeps totalis 20.0g
31% DV
Adeps monoinsaturatus8.0g
Adeps polyinsaturatus3.0g
Adeps saturatus7.0g
Carbohydrata totalia 42.0g
14% DV
Fibra5.0g
Amylum34.0g
Sacchara4.0g
Proteinum 24.0g
48% DV
Proteinum animale20.0g
Proteinum vegetabile4.0g

De

Una porción pequeña de tacos con tortillas y un relleno salado típico.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)4.0mcg13%
Cholinum55.0mg10%
Folatum (B9)45.0mcg11%
Niacinum (B3)6.0mg38%
Acidum pantothenicum (B5)1.2mg24%
Riboflavinum (B2)0.3mg23%
Thiaminum (B1)0.2mg17%
Vitaminum A180.0mcg20%
Vitaminum B121.2mcg50%
Vitaminum B60.4mg24%
Vitaminum C12.0mg13%
Vitaminum D0.4mcg2%
Vitaminum E1.8mg12%
Vitaminum K18.0mcg15%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium140.0mg14%
Chromium4.0mcg11%
Cuprum0.2mcg0%
Iodum20.0mcg13%
Ferrum3.5mg19%
Magnesium45.0mg11%
Manganum0.6mg26%
Molybdaenum8.0mcg18%
Phosphorus220.0mg31%
Kalium420.0mg9%
Selenium18.0mcg33%
Natrium700.0mg30%
Zincum3.0mg27%

Tacos more Classico

Nota praevia


Hi tacos moderatione nituntur: tortillae maizii calidae, caro condita, et recens puritas lactucae atque lycopersici, caseo et salsa confectae. Aequilibrium exactum esse debet, cum satis caloris et umoris ex impletione ad tortillam emolliendum sine ruina. Recte compositi, perspicue eduntur, non cum superfluitate.

Elementa essentialia recipe


  • Categoria ferculi: Cibus salsus manu tenendus

  • Culina sive origo: Mexicana inspirata

  • Genus cursus: Ferculum principale

  • Portio: 1 portio

  • Magnitudo portionis: 300 g

  • Tempus praeparationis: 10 minuta

  • Tempus coctionis: 8 minuta

  • Tempus totale: 18 minuta

  • Difficultas: Facilis


    • Instrumenta


  • Sartago gravis aut craticula

  • Sartagula parva ad assandum

  • Tabula sectoria

  • Culter coquorum

  • Spathula

  • Patina calida ad serviendum


    • Ingredientia



    Compositio principalis


  • Tortillae maizii, 90 g

  • Impletio carnis condita, 120 g

  • Lactuca subtiliter concisa, 20 g

  • Lycopersicum subtiliter in tessellas concisum, 20 g

  • Caseus subtiliter gratus, 20 g

  • Salsa, 30 g


    • Methodus


  • 1. Sartaginem aut craticulam super ignem medium calefac. Tortillas maizii per 20 ad 30 secundas ex utraque parte calefac, tantum donec molles et leviter aromaticae fiant. Eae calidae et flexibiles serventur; flecti debent sine fissura.

  • 2. Impletionem carnis conditae in sartagula parva super ignem medium per 3 ad 4 minuta calefac, semel aut bis movendo, donec ubique calida et leviter nitida sit. Impletio umida, cohaerens, et vaporem emittens esse debet, non aquosa.

  • 3. Tortillas in patina calida ad serviendum pone. Impletionem carnis aequaliter inter eas divide, portione in medio servata ut tacos formam suam retineant.

  • 4. Superpone lactucam, deinde lycopersicum, deinde caseum. Salsa postremo adde, eam aequaliter distribuens ut condiat sine inundatione tortillae.

  • 5. Complica et statim servi. Tacos perfecti calidi, bene librati, et ordinate compositi esse debent, tortilla adhuc tenera et impletione distincta.


    • Ordinatio et servitium


    Tacos in linea arta in patina calida dispone, complicatos et leviter incumbentes. Statim servi ut tortillae flexibiles maneant et discrimen inter impletionem calidam et ornatum frigidum manifestum permaneat.

    Notae professionales


  • Calor essentialis est: tortilla frigida findetur, dum nimis calefacta fragilis fit.

  • Umorem impletionis carnis moderare; liquor nimius structuram taco debilitabit.

  • Salsa postremo adde ut strata superiora definita maneant et tortilla satis firmitatis retineat ad nitide edendum.
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