Le Gruyère AOP Tacos

20' 20'

It all began around 3,000 BC when the Incas decided to clear the Tewak Valley to grow maize.

For them, maize was not a food like any other, but rather the foundation of humanity, or the seed of life. They even believed that humans were made of maize!

The first traces of the use of maize were found around 1,500 BC, which suggests that the first tortillas could date from this period.

The famed Aztec Moctezuma was the last bastion of the Western invasion and used tortillas in his daily diet. The name taco comes from the fact that this way of eating simple but excellent food rolled in a tortilla was the usual food of the Mexican silver miners.

Their cylindrical shape resembles the dynamite sticks used in the mines, which were called tacos!

Could this be the reason why tacos are sometimes very spicy?

Enjoy your meal!

Philippe Ligron

Ingredients for



Attention changement nombre de personnes

Preparing the tacos

  • 1 tsp
    cooking oil
  • 50 g
  • 300 g
    minced beef / lean ground beef
  • 100 g
    red peppers
  • 200 g
  • 50 ml
    Tomato sauce
  • 50 g
    Red beans
  • 40 g
    Maize kernels
  • 1 pinch
    paprika in powder
  • 2 ml
  • 1 pinch
    Ground cumin
  • 1 pinch
    of salt
  • 1 pinch
    of pepper
  • 50 g
    Sour cream
  • 30 ml
    zest of lemon
  • 8 sheets
  • 100 g
    Gruyère AOP
  • 4 sheets
    Batavia lettuce


Preparing the tacos

  1. Finely chop the shallots and set aside.
  2. Grate the Le Gruyère AOP and set aside.
  3. Peel and dice the pepper and set aside.
  4. Remove the seeds from the tomatoes and cut into small cubes, set aside.
  5. Trim and wash the lettuce.
  6. Sauté the chopped shallots in a bit of hot cooking oil.
  7. Add the ground beef and fry on high heat.
  8. Add the peppers and cook for a few minutes.
  9. Add the diced tomatoes.
  10. Add the tomato sauce, the sour cream and lemon zest. Finish cooking on very low heat.
  11. Adjust the seasoning and let the mixture cool.
  12. Add half of the grated Le Gruyère AOP.
  13. Shred the lettuce into thin strips and place in the centre of the plate.
  14. Place a little of the mixture in the middle of each tortilla and cover with the remaining grated Le Gruyère AOP.
  15. Roll it up.
  16. Serve it on the shredded lettuce.

Similar recipes