Homemade double meat tacos with fries and cheese sauce

Ingredients

• 800 g Potatoes (cut into sticks for fries)
• 2 c. à soupe Sunflower oil (for frying and cooking the meats)
• 500 g Ground beef (5 % fat, finely minced)
• 1 piece Small onion (finely chopped)
• 2 c. à soupe Fresh parsley (chopped)
• to taste Salt
• to taste Black pepper
• 500 g Chicken breast fillet (cut into thick strips)
• 1 c. à café Sweet paprika
• 1 c. à café Garlic powder
• a pinch Curry powder
• 1 c. à soupe All-purpose flour (coats the chicken for a light crust)
• 200 ml Sour cream (20 % fat)
• 100 g Emmental cheese (cut into cubes)
• 100 g Mozzarella (grated)
• 50 g Burger cheese (type cheddar) (optional, for extra indulgence)
• a pinch Nutmeg (grated)
• 5 pieces Wheat tortillas (lightly warmed before assembly)
• 2 c. à soupe Ketchup (to taste)
• 2 c. à soupe Algerian sauce (to taste)

Instructions

1. Prepare the fries

   Wash (and peel if desired) the potatoes, cut them into sticks. Place them in a bowl, add two tablespoons of sunflower oil, mix, then cook until golden and crispy in a deep fryer, skillet or oven.

   Time: PT15M

   Temperature: 180°C

2. Season the ground meat

   In a bowl, combine the ground beef with the finely chopped onion, parsley, salt, pepper and a drizzle of sunflower oil. Set aside.

   Time: PT5M

3. Cook the ground meat

   Heat a skillet over medium‑high heat, add a little oil if needed, then cook the meat, breaking it up until well browned. Set aside.

   Time: PT8M

   Temperature: medium‑high heat

4. Season the chicken

   Cut the chicken breast fillet into thick strips. In a bowl, mix the chicken with salt, pepper, 1 tsp paprika, 1 tsp garlic powder, a pinch of curry, a drizzle of sunflower oil, then add 1 tbsp flour and coat well.

   Time: PT5M

5. Cook the chicken

   Heat a skillet (or air fryer) with a little sunflower oil, cook the chicken strips over medium‑high heat until golden and slightly crisp, about 10 minutes. Set aside.

   Time: PT10M

   Temperature: medium‑high heat

6. Cheese sauce

   In a saucepan, heat 200 ml of sour cream over medium heat. Add the emmental cubes, grated mozzarella, burger cheese (if using) and a pinch of nutmeg. Stir until the cheese melts and the sauce thickens slightly. Salt and pepper to taste.

   Time: PT5M

   Temperature: medium heat

7. Assemble the tacos

   On each tortilla, place a layer of ground meat, then chicken pieces, add a handful of fries, drizzle with cheese sauce, and add ketchup and Algerian sauce to taste.

   Time: PT5M

8. Grill the tacos

   Preheat the panini press to 180°C (or heat a skillet). Place the assembled tacos, close lightly and press with a spatula for 2‑3 minutes on each side until the tortilla is golden and the cheese melted.

   Time: PT10M

   Temperature: 180°C

9. Serve

   Cut the tacos in half if desired, arrange on a plate and enjoy immediately while hot and crispy.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

60 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Potatoes: Sweet potatoes
• Instead of Sunflower oil: Olive oil (for cooking)
• Instead of Ground beef: Ground turkey
• Instead of Small onion: Shallot
• Instead of Fresh parsley: Cilantro
• Instead of Chicken breast fillet: Turkey breast fillet
• Instead of Sweet paprika: Mild paprika
• Instead of Garlic powder: Fresh grated garlic
• Instead of Curry powder: Garam masala
• Instead of All-purpose flour: Cornstarch
• Instead of Sour cream: 30 % cream
• Instead of Emmental cheese: Gruyère cheese
• Instead of Mozzarella: Raclette cheese
• Instead of Burger cheese (type cheddar): Cheddar cheese
• Instead of Wheat tortillas: Corn tortillas
• Instead of Ketchup: Tomato sauce
• Instead of Algerian sauce: Mild harissa sauce

Equipment Needed

• Kitchen knife
• Cutting board
• Frying pan (or deep fryer/oven)
• Spatula
• Mixing bowl
• Saucepan
• Panini press (or grill pan)
• Cheese grater (optional)
• Measuring spoon
• Measuring cup

Critical Steps — Do Not Skip

• Achieve golden and crispy fries (step 1).
• Proper cooking of the ground meat without over‑seasoning (step 3).
• Cook the chicken until a light crust forms (step 5).
• Grill the tacos until the tortilla is golden and the cheese melted (step 8).

Chef Tips from the Video

• Use a non‑stick panini press to achieve an evenly golden surface.
• Lightly dust the tortilla with flour before grilling to prevent it from sticking to the press.
• Add a small handful of freshly chopped cilantro to the sauce for a fresh touch.

Troubleshooting

Storage

Refrigerator: Cheese sauce 2 days, cooked meats 3 days, fries to be consumed the same day to retain crunch.

Freezer: Marinated raw meats can be frozen for 1 month. Assembled tacos can be frozen uncooked for 2 months, then grilled after thawing.

Room temperature: Unopened tortillas keep for 5 days at room temperature.

Make-Ahead Tips

• Marinate the ground meat and chicken the night before in the refrigerator for more flavor.
• Prepare the cheese sauce ahead of time and gently reheat before serving.
• Cook the fries ahead of time and quickly reheat in the oven or microwave to retain crunch.