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Klasični goveđi takosi

Klasični goveđi takosi
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Nutritivne vrednosti

Po porciji od 300 g

% dnevne vrednosti na osnovu ishrane od 2000 kcal

Kalorije 450 kcal
23% DV
Ukupne masti 22.0g
34% DV
Mononezasićene masti9.0g
Polinezasićene masti4.0g
Zasićene masti7.0g
Trans masti0.2g
Ukupni ugljeni hidrati 36.0g
12% DV
Vlakna5.0g
Skrob28.0g
Šećeri4.0g
Proteini 24.0g
48% DV
Životinjski proteini20.0g
Biljni proteini4.0g

O proizvodu

Porcija takosa, najverovatnije od tortilja punjenih začinjenim mesom i uobičajenim dodacima poput zelene salate, paradajza, sira i salse.

Sastojci

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluvreme
Biotin (B7)4.0mcg13%
Holin70.0mg13%
Folat (B9)45.0mcg11%
Niacin (B3)5.5mg34%
Pantotenska kiselina (B5)1.1mg22%
Riboflavin (B2)0.3mg23%
Tiamin (B1)0.3mg21%
Vitamin A180.0mcg20%
Vitamin B121.8mcg75%
Vitamin B60.3mg21%
Vitamin C12.0mg13%
Vitamin D0.6mcg3%
Vitamin E1.5mg10%
Vitamin K18.0mcg15%

Minerali

NutrijentKoličinaDV%Poluvreme
Kalcijum140.0mg14%
Hrom4.0mcg11%
Bakar0.2mcg0%
Jod18.0mcg12%
Gvožđe3.8mg21%
Magnezijum55.0mg13%
Mangan0.6mg26%
Molibden12.0mcg27%
Fosfor260.0mg37%
Kalijum420.0mg9%
Selen22.0mcg40%
Natrijum680.0mg30%
Cink4.0mg36%

Klasični goveđi takosi

Uvod


Ovi takosi se zasnivaju na kontrastu: tople kukuruzne tortilje, bogato začinjena govedina, hladna zelena salata, zreo paradajz i odmereni završetak sirom i salsom. Ravnoteža mora ostati precizna, tako da svaki element ostane jasan i da se takos jede sa jasnoćom, a ne težinom. Kada se pravilno sastavi, rezultat je neposredan, skladan i potpun.

Osnovne informacije o receptu


  • Kategorija jela: Slano jelo koje se jede rukom

  • Kuhinja ili poreklo: Inspirisano meksičkom kuhinjom

  • Vrsta obroka: Glavno jelo

  • Prinos: 1 porcija

  • Veličina porcije: 300 g

  • Vreme pripreme: 10 minuta

  • Vreme kuvanja: 8 minuta

  • Ukupno vreme: 18 minuta

  • Težina pripreme: Lako


    • Oprema


  • Mali tiganj

  • Daska za sečenje

  • Kuvarski nož

  • Tanjir za serviranje


    • Sastojci


    Glavno sastavljanje


  • Kukuruzne tortilje, 90 g

  • Začinjena govedina, 120 g

  • Zelena salata, sitno iseckana, 20 g

  • Paradajz, sitno iseckan na kockice, 25 g

  • Sir, sitno narendan, 25 g

  • Salsa, 20 g


    • Priprema


  • 1. Zagrejte kukuruzne tortilje u suvom tiganju na srednjoj vatri 20 do 30 sekundi sa svake strane, samo dok ne postanu savitljive i blago zamirišu. Održavajte ih toplim i gipkim; ne treba da se isuše niti postanu hrskave.

  • 2. Podgrejte začinjenu govedinu u istom tiganju na srednjoj vatri 2 do 3 minuta, mešajući jednom ili dvaput, dok se potpuno ne zagreje i ne dobije blag sjaj. Govedina treba da bude sočna, kompaktna i ravnomerno zagrejana.

  • 3. Stavite tortilje na čist tanjir i ravnomerno rasporedite govedinu među njima. Neka fil ostane u sredini kako bi takosi zadržali oblik.

  • 4. Rasporedite zelenu salatu preko govedine, zatim dodajte paradajz u ravnomernom sloju. Povrće treba da ostane sveže i jasno odvojeno, ne sabijeno.

  • 5. Završite sirom, pa kašikom dodajte salsu odozgo u kontrolisanoj liniji ili u malim kašikama kako bi takosi ostali uravnoteženi i laki za jelo.

  • 6. Poslužite odmah dok su tortilje tople i dok je kontrast između toplog fila i hladnog dodatka najizraženiji.


    • Serviranje i prezentacija


    Poređajte takose u urednu liniju na topao tanjir. Poslužite ih dovoljno otvorene da se vidi svaki sloj, sa vidljivom salsom i filom koji je zadržan na mestu. Završni tanjir treba da deluje čisto, izdašno i precizno.

    Profesionalne napomene


  • Zagrevajte tortilje samo dok ne omekšaju; previše toplote učiniće ih lomljivim.

  • Zelenu salatu i paradajz držite suvim i hladnim kako bi zadržali svežinu uz toplu govedinu.

  • Salsu dodajte poslednju da biste sačuvali strukturu takosa i održali jasan završni utisak.
    • Bez glutenaUravnotežena
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