FRENCH TACOS RECIPES

Steps:

• Fries : Peel the potatoes and cut them in fries. Mix them with olive oil and salt and put them on a baking paper. Bake them 20 min at 430°F (220°C).
• Meat : Cook the onion in olive oil, when it's transluscent, add the ground beef + salt + pepper. Stir occasionally until it's cooked.
• Cheese sauce : Heat and boil the cream. Then, add the emmental cheese and the cheddar. Season with pepper. Thicken the sauce and blend it.
• Put two tortillas one on top of the other. Spread barbecue sauce (or ketchup..) in the center and put half of the fries on top.
• Add half of the cheese sauce and half of the meat. If everything is well centered it will me easier to fold ;-)
• Fold the borders one by one beginning by the top, then the one in front and finaly the two sides.
• Turn the french tacos and cook it in a panini grill during 3 minutes ( or in a pan 3 minutes on each sides ).
• Repeat with the second french tacos and that's it !

Steps:

• For the Sauce Algérienne:

  Mix the lemon juice, cumin, paprika and chilli powder together in a bowl to form a paste. Add the tomato paste and harissa and stir to combine. Add the onion, mayonnaise, coriander and salt and pepper and whisk to combine.

  For the Nacho Cheese Sauciness:

  Pour the evaporated milk into a saucepan and bring to a simmer over a medium heat. Mix the grated cheeses with the cornflour, then add to the pan along with chilli, chilli powder and hot sauce and whisk to combine. Simmer gently for 5 minutes until thickened, check the seasoning and, if using hot, serve immediately.

  For the French Tacos:

  Place the chicken fillets in a large bowl together with 1 tablespoon of the oil, the garlic powder, smoked paprika, ground cumin, oregano and some salt and pepper.

  Heat the remaining oil in a frying pan over a medium heat. Slice the merguez in half lengthways and fry for 3–4 minutes, turning after the cut sides are golden and crisp. Once cooked, set aside and add the chicken fillets and sliced peppers to the pan. Fry over a medium heat for 8–10 minutes until the chicken fillets are golden brown on all sides and firm, and the peppers are soft and lightly charred.

  Spread a layer of Sauce Algérienne in the centre of one tortilla, then sprinkle over a quarter of the mozzarella. Top with half the merguez, followed by 3 chicken fillets and half the peppers. Add a spoonful of Nacho Cheese Sauciness, half the chips, half the spring onions and half the jalapeños. Top with another quarter of the mozzarella and season with salt and pepper. Fold in the edges of the tortilla over the filling to create a rectangle. Repeat to make the other wrap.

  If you have a panini press, heat on medium. When it’s hot, add the wraps, folded-side down, and cook for 5–8 minutes until the outside is golden and crisp and the cheese is melted.

  If you are using a griddle, heat it over a low heat. Place the wraps folded-side down on the griddle and weight them down with a heavy dish. Cook for 4–5 minutes on each side.