Mix the dry ingredients Add the water and mix until getting a a smooth dough. Form balls of 25 g and smooth with a rolling pin between greaseproof paper. As you pass, go through the grill with a few drops of olive oil on both sides.
Work the onion until it gets dark. Add the garlic and the smashed tomato. Reduce 10 minutes and add the rest of the ingredients. Cook for 60 minutes over low heat until obtaining a texture like if it was jam. (add olive oil when necessary).
Raise the vegetable broth and add the beans with the sauce. Cook over low heat for 5 minutes. Add and mix with the mince. Cook 2 more minutes.
Blend everything together until you get an uneven texture.
- Pickled onion
Soak the onion 3 times in the beet juice with vinegar and salt
Blend all the ingredients until you get a fine puree. Reserve filmed with transparent film to skin.
Place the tortilla holder freshly grilled. Add the ragout, guacamole, and onion. Finish with freeze-dried corn and ghoa cress.