The quintessential Lyon street-food classic: a flour tortilla packed with ground beef, crispy breaded chicken tenders, French fries, and Algerian sauce, folded, pressed on the grill, and finished with a broiled cheese sauce topping.
Ingredients
- 2 pieces large flour tortillas
- 200 g ground beef
- 140 g breaded chicken tenders
- 260 g frozen French fries, extra crispy
- 1 l frying oil
- 1 piece yellow onion
- 60 g Algerian sauce
- 200 ml heavy cream
- 80 g sliced cheddar cheese
- 120 g shredded Emmental cheese
- 1 tbsp neutral oil
- to taste fine salt
- to taste ground black pepper
Method
- Peel and thinly slice the onion. Saute in neutral oil over medium heat until tender and lightly golden. Set aside.
- Cook the breaded chicken tenders according to package directions or using the quick homemade method. They should be extra crisp. Rest on a wire rack, then cut into bite-sized pieces.
- Heat frying oil. Fry the French fries in batches to avoid crowding the pot until deep golden and crisp. Drain, season immediately with salt, and keep warm uncovered.
- Sear the ground beef in a very hot skillet, breaking it up roughly with a spatula. Let it brown before stirring, then add the cooked onions. Season lightly with salt and pepper, and cook until any rendered liquid has evaporated.
- For the cheese sauce, gently warm the heavy cream in a small saucepan without bringing it to a boil. Add the cheddar and a portion of the shredded Emmental in batches, stirring constantly until completely smooth. Season with black pepper and keep warm over very low heat.
- Warm the tortillas briefly in a dry skillet or in the oven so they become pliable and fold easily without tearing.
- Lay each tortilla flat. Spread Algerian sauce across the center, leaving a wide border all around. Layer the seasoned beef and onions, breaded chicken, and French fries into a neat, compact rectangle.
- Drizzle some of the cheese sauce over the filling. Fold the sides inward first, then fold the bottom and top edges over tightly to form a completely sealed rectangular pocket.
- Place the tacos seam-side down in a panini press or heavy skillet. Press firmly and cook until both sides are golden brown, marked, and crisp enough to hold their shape.
- Transfer the grilled tacos to a baking dish. Spoon the remaining cheese sauce over the top, scatter the rest of the Emmental, and broil until the cheese is bubbly and nicely browned in spots.
- Serve immediately, whole or halved, while the exterior remains crisp and the cheese sauce is warm and molten.
Nutrition
Per serving
- Energy
- 979.7 kcal
- Protein
- 36.75 g
- Carbohydrate
- 34.7 g
- Fat
- 76.95 g
- Fibre
- 3.24 g
- Calcium
- 435.85 mg
- Iron
- 0.64 mg
- Magnesium
- 20.04 mg
