Tic Taco - Tacos with Parmigiano Reggiano and chili - Mexico

Paola Uberti - Slelly – The dark side of kitchen

  • Difficoltà


  • Stagionatura

    18 months

  • For about 18 tacos:
  • 300 g minced meat (veal and pork mix)
  • 150 g freshly grated Parmigiano Reggiano
  • 160 g tomato puree
  • 1 carrot
  • 1 stalk of celery
  • 1 white onion
  • 1 clove
  • cinnamon to taste
  • chilli powder to taste
  • fresh coriander or fresh parsley to taste
  • red wine to taste
  • extra virgin olive oil to taste
  • salt to taste
  • freshly ground black pepper to taste
  • a pinch of sugar

In a large pot, heat a little oil, sauté the diced onion taking care not to burn them. Lower the heat and simmer 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.  On a 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 chilli powder to taste, a pinch of cinnamon and the pulverized clove. Mix well. Add the tomato puree, 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 chilli from sticking or burning. Meanwhile preheat the oven to 200°C in grill 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 bake in grill mode for 3 minutes or until the Parmesan melts and begins to brown (don’t make too many wafers at once so they don't 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 the typical Mexican taco shape. Allow it to harden around the cylinder. Repeat until the Parmigiano Reggiano is finished.  After the chilli has cooled (if too hot it melts the wafer which then loses its crunchiness), fill each taco and garnish with some fresh coriander. Serve immediately.


Parmigiano Reggiano is an ingredient that, in addition to its unique taste, has a feature that makes it magical, almost alchemical: plasticity. Once melted and moulded, it can be used to create the most diverse shapes, designed to accommodate savoury fillings or be enjoyed on its own, as a rich tasty wafer. Round and full, this cheese is a source of flavour and nutrients which is a staple of Italian cuisine and its cheese-making excellence. Precisely because it is so 'typical', Parmigiano Reggiano is an ideal ingredient to create dishes to experience the fusion of different culinary cultures.  I'm fascinated by fusion cuisine: merge, join, manipulate dishes and ingredients from different cuisines with the aim of defining a formula that brings the value of creativity and transversal thinking in itself.  American cuisine is based on this principle. While "Macaroni and Cheese" or the countless “local” versions of our sacred pizza may make us shudder, I still think it's worth spending some time to think about the reasons why these dishes were born, or the adaptation of the emigrants' dietary habits to the ingredients they found locally, the presence of local tastes and the countless influences provided by a heterogeneous population. I do not dispute the essential value of the uniqueness and originality of distinctive national cuisines, as the backbone of culture and heritage of a country, but from my point of view 'looking further', experimenting and trying to do what is not usual for us, is a stimulus that is good for our creative instinct and helps us to broaden our horizons. Playing with food, combining it and trying in some way to 'invent' it helps us tighten our bond with it, in the name of knowledge and respect.
Paola Uberti - Slelly
The dark side of kitchen