Beef Tacos with Vinaigrette

Start by spreading the pâté of your choice over the wheat tortillas, spread it evenly and set aside.

In a large skillet over medium to low heat, add a drizzle of olive oil, the ground beef and sauté everything well until all the liquid from the meat has evaporated.

Season with the salt, the black pepper, the chili flakes, the sweet paprika, the garlic powder, the onion powder and stir everything thoroughly to combine.

Add the tomato purée and stir until fully combined.

Then place a tortilla with the pâté onto the meat we prepared, with the pâté side facing the meat.

Add 1 more tablespoon of pâté on top and spread it evenly. 

Next, add 50g of grated cheddar cheese covering the entire surface. 

Make a cut through the middle of the tortilla and fold it into a triangle. 

Repeat this process with all the tortillas.

Then transfer them to a large baking tray and sprinkle the grated cheddar cheese evenly over the top, 

Place in a preheated oven at 180° C (350° F) and bake for 15 minutes. 

In a medium bowl, add the tomato, the onion, the cucumber cut into small cubes and parsley to taste. 

Season with the salt, the black pepper, the juice of half a lime and mix everything thoroughly to combine.

Finally, once baked, top the tortillas with the salad we prepared.

Serve.