Freezer Taco Flatbreads with Meat
A handy prep: the meat is spread onto tortillas and frozen. Later a quick smash-taco style dinner comes together in 7–10 minutes.
Ingredients
Corn tortillas6–8
Ground chicken(chicken or beef)500 g
Salt(level)1 tsp
Ground black pepperto taste
Paprika ground1 tsp
Ground coriander(cumin, optional)0.5 tsp
Onion(optional, very finely grated)0.5 pcs
Vegetable oilfor frying
Instructions
Preparing the batch
1
Mix the ground meat with the salt, spices and onion if using.
2
Spread a thin layer of the meat over a tortilla — about 60–80 g. Take it almost to the edges in an even layer.
3
Move the topped tortilla onto parchment. Cover with another sheet of parchment and add the next tortilla. Build a stack: parchment → topped taco → parchment → topped taco.
4
Put the stack into a bag or container and freeze.
Cooking
1
No need to thaw.
2
Heat a pan with a little oil. Put the taco in meat side down. Fry over medium heat for 4–6 minutes, until the meat is well browned and cooked through.
3
Flip and warm the flatbread for another 1–2 minutes.
4
Take it off the heat, add the toppings and serve immediately. If the meat layer is thick, cover the pan for 1–2 minutes to be sure it is cooked through.
Storage
Up to 2–3 months in the freezer
Layer with parchment so the flatbreads do not stick together
Keep in a tightly sealed bag or container
What to serve with them
Fresh version
Yogurt sauce or sour cream, pickled cucumber, salad leaves, herbs, cheese, a squeeze of lemon
Taco style
Avocado or guacamole, red onion, corn, cheese, cilantro, lime
A more filling version
Cheese, pickles, salad, BBQ or garlic sauce, a little jalapeño