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Tacos de Res Clásicos

Tacos de Res Clásicos
Relatum a @test3 | 1 usores hoc cibum probaverunt | 0 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 300g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 450 kcal
23% DV
Adeps totalis 22.0g
34% DV
Adeps monoinsaturatus9.0g
Adeps polyinsaturatus4.0g
Adeps saturatus7.0g
Adeps trans0.2g
Carbohydrata totalia 36.0g
12% DV
Fibra5.0g
Amylum28.0g
Sacchara4.0g
Proteinum 24.0g
48% DV
Proteinum animale20.0g
Proteinum vegetabile4.0g

De

Portio tacorum, verisimiliter ex tortillis refertis carne condita et condimentis communibus composita.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)4.0mcg13%
Cholinum70.0mg13%
Folatum (B9)45.0mcg11%
Niacinum (B3)5.5mg34%
Acidum pantothenicum (B5)1.1mg22%
Riboflavinum (B2)0.3mg23%
Thiaminum (B1)0.3mg21%
Vitaminum A180.0mcg20%
Vitaminum B121.8mcg75%
Vitaminum B60.3mg21%
Vitaminum C12.0mg13%
Vitaminum D0.6mcg3%
Vitaminum E1.5mg10%
Vitaminum K18.0mcg15%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium140.0mg14%
Chromium4.0mcg11%
Cuprum0.2mcg0%
Iodum18.0mcg12%
Ferrum3.8mg21%
Magnesium55.0mg13%
Manganum0.6mg26%
Molybdaenum12.0mcg27%
Phosphorus260.0mg37%
Kalium420.0mg9%
Selenium22.0mcg40%
Natrium680.0mg30%
Zincum4.0mg36%

Tacos de Res Classici

Praenotatio


Hi tacos in contrarietate nituntur: tortillae maizii calidae, bubula opulenter condita, lactuca frigida, lycopersicum maturum, et moderata perfectio casei atque salsae. Aequilibrium exacte servandum est, ut unumquodque elementum distinctum maneat et taco clare potius quam graviter edatur. Si recte componitur, effectus est simplex, compositus, et perfectus.

Essentialia recipe


  • Categoria ferculi: Ferculum salsum manu tenendum

  • Culina sive origo: Mexicana inspirata

  • Genus cursus: Cursus principalis

  • Portio: 1 portio

  • Magnitudo portionis: 300 g

  • Tempus praeparationis: 10 minuta

  • Tempus coctionis: 8 minuta

  • Tempus totale: 18 minuta

  • Difficultas: Facilis


    • Instrumenta


  • Sartago parva

  • Tabula sectoria

  • Culter coquinaris

  • Patina ad serviendum


    • Ingredientia


    Compositio principalis


  • Tortillae maizii, 90 g

  • Bubula condita, 120 g

  • Lactuca subtiliter concisa, 20 g

  • Lycopersicum subtiliter in tessellas concisum, 25 g

  • Caseus subtiliter gratus, 25 g

  • Salsa, 20 g


    • Methodus


  • 1. Tortillas maizii in sartagine sicca super ignem medium per 20 ad 30 secundas ex utraque parte calefac, tantum donec flexibiles sint et leviter fragrant. Calidae et molles serventur; non exarescant nec crispentur.

  • 2. Bubulam conditam in eadem sartagine super ignem medium per 2 ad 3 minuta recoque, semel aut bis movendo, donec per totam massam calida et leviter nitida sit. Bubula humida, cohaerens, et aequaliter calefacta esse debet.

  • 3. Tortillas in patina munda pone et bubulam aequaliter inter eas divide. Repletionem in medio serva, ut tacos formam suam retineant.

  • 4. Lactucam super bubulam distribue, deinde lycopersicum aequabili strato adde. Holera recentia et distincta manere debent, non compressa.

  • 5. Caseo perfice, deinde salsa superne linea moderata vel parvis cochlearibus impone, ut tacos bene librati et faciles ad edendum maneant.

  • 6. Statim servi, dum tortillae calidae sunt et contrarietas inter repletionem calidam et ornatum frigidum maxime eminet.


    • Instructio et servitium


    Tacos in linea ordinata super patinam calidam dispone. Eos satis apertos exhibe ut unumquodque stratum conspici possit, salsa visibili et repletione contenta. Patina finalis munda, copiosa, et accurata videri debet.

    Notae professionales


  • Tortillas tantum calefac donec molles fiant; calor nimius eas fragiles faciet.

  • Lactucam et lycopersicum sicca et frigida serva, ut recentiam contra bubulam calidam conservent.

  • Salsam ultimo adde, ut structura taco protegatur et finis clarus servetur.
    • Sine GlutineAequilibrata
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