Tic Taco - Tacos With Parmigiano Reggiano And Chili - Mexico

Heat a little oil in a large pot, and sauté the diced onion, being careful not to burn it. Lower the heat and cook until soft and transparent. Add the diced carrot and celery (if the celery leaves are very fresh use these as well), increase the heat, season with salt and pepper and cook for a few minutes. Over high heat, add the minced meat and brown it, stirring frequently and breaking up any lumps with a fork. Braise with a little red wine. When the alcohol has evaporated, add chili powder to taste, a pinch of cinnamon, and the pulverized clove. Mix well. Add the tomato puree and a pinch of sugar, and mix well. Lower the heat to the minimum, cover with a lid and simmer for an hour and a half, stirring occasionally and adding a little water if necessary to prevent the chili from sticking or burning. Meanwhile preheat the oven to 400°F in grill or broil mode. Cover the bottom of a baking tray with parchment paper. Place a 7 cm diameter cutter on the paper, pour in a tablespoon of grated Parmigiano Reggiano and spread it evenly inside the disc. Remove the cutter very carefully to avoid damaging the round-shape. Make two other discs and broil for 3 minutes or until the Parmigiano Reggiano melts and begins to brown (don’t make too many wafers at once, otherwise they may become hard as they wait to be shaped into tacos). Remove the discs from the oven and let them rest for a few seconds. Lift with a spatula and, using a cannoli cylinder, wrap each wafer around the cylinder to create a hard taco shell. Allow it to harden around the cylinder. Repeat until the Parmigiano Reggiano is finished. After the chili has cooled (if too hot it melts the taco shell and makes it lose its crunchiness), fill each taco and garnish with some fresh cilantro. Serve immediately.