Total: 2 hr 20 Min. | Active: 20 Min.
Nutritional value / people: 509 kcal
, Fat: 15 g
, Carbohydrate: 49 g
, Protein: 40 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

oil for frying
600 g beef ragout, cut into cubes
30 g blend of Mexican spices (e.g. Old El Paso)
1 onion, coarsely chopped
150 g carrots, coarsely grated
1 dl red wine
1 dl water
8 wheat tortillas (e.g. Old El Paso)
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How it's done

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Heat a little oil in a frying pan. Season the meat and brown it in batches for approx. 5 mins. each, remove the meat from the pan and reduce the heat.

Briefly sauté the onion and carrots. Pour in the wine, reduce by half. Add the water, bring to the boil, reduce the heat. Return the meat to the pan, cover and braise on a low heat for approx. 2 hrs. Shred the meat with a fork, simmer (uncovered) for a further 20 mins.

Prepare the tortillas according to the packet instructions, serve with the meat filling.

Good to know
Serve with: Cheddar cheese, tomatoes, Old El Paso Guacamole, Old El Paso Chunky Dip Sauce


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