Il faut absolument tester les tortillas de cette façon 🏻‍

Ingredients

• 8 pieces Corn Tortillas (classic size, cut in half to make 16 halves)
• 1 large Egg Yolk (used as egg wash to seal and brown the cones)
• 1 tsp All-Purpose Flour (optional, mixed with water for a flour‑water glue)
• 1 tbsp Water (for the optional flour‑water glue)
• 2 tbsp Sesame Seeds (sprinkled on the cones before baking; can substitute with poppy seeds or nigella seeds)
• 2 tbsp Olive Oil (for sautéing vegetables)
• 4 stalks Green Onions (thinly sliced into rounds)
• 4 medium Mushrooms (cleaned and thinly sliced, then chopped finely)
• 1 clove Garlic Clove (optional, minced; adds extra aroma)
• 250 g Ground Beef (lean (80/20) works well)
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 2 tbsp Fresh Parsley (chopped)
• 2 tbsp Kiri Cheese (soft cheese; can replace with cream cheese or any meltable cheese)

Instructions

1. Shape the Tortilla Cones

   Lay each tortilla flat, cut it in half, then roll each half around a thin rolling pin or a small bottle to form a cone shape. Press the seam gently to keep it closed.

   Time: PT10M

2. Egg Wash and Seed Garnish

   In a small bowl whisk the egg yolk (or mix 1 tbsp water with 1 tsp flour). Brush the outside of each cone generously with the egg wash, then sprinkle sesame seeds (or your seed of choice) over them.

   Time: PT5M

3. Bake the Cones

   Place the seeded cones on a parchment‑lined baking sheet, seam side down. Bake in a pre‑heated oven at 170°C for 12‑15 minutes, or until crisp and lightly golden.

   Time: PT12M

   Temperature: 170°C

4. Prep the Filling Ingredients

   While the cones bake, thinly slice the green onions into rounds, slice the mushrooms, then chop the mushrooms finely. Mince the garlic if using.

   Time: PT5M

5. Sauté Vegetables

   Heat olive oil in a skillet over medium heat. Add the green onions, sliced mushrooms, and garlic. Sauté for 3‑4 minutes until softened.

   Time: PT4M

   Temperature: medium heat

6. Cook Ground Beef and Season

   Add the ground beef to the skillet. Break it up with the spatula and cook, stirring occasionally, for about 10 minutes until fully browned. Sprinkle salt, black pepper, garlic powder, onion powder, and chopped parsley. Mix well.

   Time: PT10M

   Temperature: medium heat

7. Add Cheese

   Stir in the Kiri cheese (or your chosen meltable cheese) and let it melt into the beef mixture, creating a creamy texture.

   Time: PT2M

8. Fill the Baked Cones

   Allow the cones to cool just enough to handle. Gently open each cone and spoon the hot beef‑mushroom filling inside, packing it lightly.

   Time: PT5M

9. Serve

   Arrange the filled cones on a serving plate. Serve warm as an appetizer, side, or snack.

   Time: PT0M

Nutrition Facts

Calories

210

Protein

12 g

Carbohydrates

22 g

Fat

9 g

Fiber

2 g

Ingredient Substitutions

• Instead of Corn Tortillas: Flour tortillas (will be less crisp)
• Instead of Egg Yolk: 1 tbsp water mixed with 1 tsp flour
• Instead of All-Purpose Flour: Cornstarch slurry
• Instead of Sesame Seeds: Poppy seeds, Nigella seeds
• Instead of Olive Oil: Canola oil, Vegetable oil
• Instead of Green Onions: Regular white onion, finely diced
• Instead of Mushrooms: Portobello mushrooms, Cremini mushrooms
• Instead of Garlic Clove: 1/4 tsp garlic powder
• Instead of Ground Beef: Ground turkey, Ground chicken
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Onion Powder: Finely diced fresh onion
• Instead of Fresh Parsley: Cilantro
• Instead of Kiri Cheese: Cream cheese, Mozzarella slices

Equipment Needed

• Cutting Board
• Sharp Knife
• Small Bowl
• Pastry Brush
• Baking Sheet
• Parchment Paper
• Oven
• Skillet
• Spatula or Wooden Spoon
• Measuring Spoons
• Serving Plate

Critical Steps — Do Not Skip

• Shaping the tortilla cones without tearing
• Applying egg wash and seeds to ensure proper browning
• Baking until crisp but not burnt
• Cooking ground beef thoroughly
• Filling the cones while still warm to keep them sealed

Chef Tips from the Video

• Toast the sesame seeds in a dry pan for 1 minute to enhance their nutty flavor before sprinkling.
• Add a pinch of smoked paprika to the beef for a subtle smoky depth.
• Use fresh cilantro instead of parsley for a brighter, Mexican‑style finish.

Troubleshooting

Storage

Refrigerator: Store filled cones in an airtight container for up to 2 days. Reheat in a 150°C oven for 5‑7 minutes.

Freezer: Not recommended; tortillas lose crispness after freezing.

Room temperature: Best served within 2 hours of preparation.

Make-Ahead Tips

• Bake the tortilla cones a day ahead; store them in a sealed bag and reheat briefly before filling.
• Prepare the beef filling up to the cheese step, cool, and refrigerate. Add cheese and reheat when ready to fill.

Frequently Asked Questions