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Klasični takosi

Klasični takosi
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Hranilne vrednosti

Na porcijo 300 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 450 kcal
23% DV
Skupne maščobe 20.0g
31% DV
Enkrat nenasičene maščobe8.0g
Večkrat nenasičene maščobe3.0g
Nasičene maščobe7.0g
Skupni ogljikovi hidrati 42.0g
14% DV
Prehranske vlaknine5.0g
Škrob34.0g
Sladkorji4.0g
Beljakovine 24.0g
48% DV
Živalske beljakovine20.0g
Rastlinske beljakovine4.0g

O tem

Manjša porcija takosov s koruznimi tortiljami in značilnim slanim nadevom. Vsebuje začinjeno meso, zelenjavo, sir in salso za klasičen, uravnotežen okus.

Sestavine

Vitamini in minerali

Vitamini

HraniloKoličinaDV%Razpolovna doba
Biotin4.0mcg13%
Holin55.0mg10%
Folna kislina45.0mcg11%
Niacin6.0mg38%
Pantotenska kislina1.2mg24%
Riboflavin0.3mg23%
Tiamin0.2mg17%
Vitamin A180.0mcg20%
Vitamin B121.2mcg50%
Vitamin B60.4mg24%
Vitamin C12.0mg13%
Vitamin D0.4mcg2%
Vitamin E1.8mg12%
Vitamin K18.0mcg15%

Minerali

HraniloKoličinaDV%Razpolovna doba
Kalcij140.0mg14%
Krom4.0mcg11%
Baker0.2mcg0%
Jod20.0mcg13%
Železo3.5mg19%
Magnezij45.0mg11%
Mangan0.6mg26%
Molibden8.0mcg18%
Fosfor220.0mg31%
Kalij420.0mg9%
Selen18.0mcg33%
Natrij700.0mg30%
Cink3.0mg27%

Takosi v klasičnem slogu

Uvod


Ti takosi temeljijo na zadržanosti: tople koruzne tortilje, začinjeno mesno polnilo ter čista svežina solate in paradižnika, zaključeni s sirom in salso. Ravnovesje mora biti natančno, z dovolj toplote in vlage iz polnila, da se tortilja zmehča, ne da bi se sesedla. Če so pravilno sestavljeni, delujejo jasno in uravnoteženo, ne pretirano.

Osnovne informacije o receptu


  • Kategorija jedi: Slana jed za v roko

  • Kuhinja ali izvor: Po navdihu mehiške kuhinje

  • Vrsta obroka: Glavna jed

  • Količina: 1 porcija

  • Velikost porcije: 300 g

  • Čas priprave: 10 minut

  • Čas kuhanja: 8 minut

  • Skupni čas: 18 minut

  • Zahtevnost: Enostavno


    • Oprema


  • Težka ponev ali plošča za peko

  • Majhna ponev za sotiranje

  • Deska za rezanje

  • Kuharski nož

  • Lopatica

  • Ogreti servirni krožnik


    • Sestavine



    Glavna sestava


  • Koruzne tortilje, 90 g

  • Začinjeno mesno polnilo, 120 g

  • Solata, drobno narezana, 20 g

  • Paradižnik, drobno narezan na kocke, 20 g

  • Sir, drobno nariban, 20 g

  • Salsa, 30 g


    • Postopek


  • 1. Ponev ali ploščo za peko segrejte na srednji temperaturi. Koruzne tortilje segrevajte 20 do 30 sekund na vsaki strani, le toliko, da postanejo prožne in rahlo zadišijo. Ohranite jih tople in upogljive; upogniti se morajo, ne da bi popokale.

  • 2. Začinjeno mesno polnilo segrevajte v majhni ponvi za sotiranje na srednji temperaturi 3 do 4 minute, enkrat ali dvakrat premešajte, dokler ni povsem vroče in rahlo sijoče. Polnilo mora biti vlažno, povezano in se mora kaditi, ne pa biti mokro.

  • 3. Tortilje položite na ogret servirni krožnik. Mesno polnilo enakomerno razdelite mednje, pri čemer naj bo porcija na sredini, da takosi ohranijo obliko.

  • 4. Dodajte solato, nato paradižnik, nato sir. Zaključite s salso in jo enakomerno porazdelite, da začini, ne da bi prepojila tortiljo.

  • 5. Prepognite in takoj postrezite. Končni takosi morajo biti topli, uravnoteženi in lepo oblikovani, tortilja pa mora ostati mehka, polnilo pa razločno.


    • Serviranje in postrežba


    Takose razporedite v tesno vrsto na ogret krožnik, prepognjene in rahlo prekrivajoče se. Postrezite takoj, da tortilje ostanejo prožne in da ostane kontrast med toplim polnilom in hladnim okrasom jasen.

    Profesionalne opombe


  • Toplota je bistvena: hladna tortilja bo počila, preveč segreta pa postane krhka.

  • Vlažnost mesnega polnila naj bo pod nadzorom; odvečna tekočina bo oslabila strukturo takosa.

  • Salso dodajte nazadnje, da zgornje plasti ostanejo jasno ločene in da tortilja ohrani dovolj čvrstosti za urejeno uživanje.
    • Uravnotežena
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