Warm the tacos in a preheated oven for 4-5 minutes.
Sprinkle paprika on the boiled chicken, chop and put it in a bowl.
Add corn, the Mexican sauce and cream.
In a bowl, crush the eggs and in another bowl put Giotis corn flour.
Cut the fillet into 3 cm pieces, wash them, pat dry, and baste with beaten eggs,
sprinkle on corn flour and shake them lightly.
Put the eggs, butter and fresh cream cheese in the mixer bin and knock for 2-3 minutes. Add the flour, baking powder, salt and pepper and continue at the low speed of the mixer until the mixture is homogenized. Stop the mixer and add the caramelized onions and the regatta.
Preheat the oven to 180 ° C.
Grease a 22-24 cm pan and place in pastry dough. Cover with plastic wrap and put in the fridge for 15 minutes.
In a bowl mix eggs, milk, mustard, nutmeg, salt and pepper.
For the filling:
Place roasted beets and boiled potatoes in a bowl, and mash slightly together with a fork.
Add eggs, nuts, mustard, mint, mozzarella, cream cheese, salt and pepper, and stir.
Preheat the oven to 180 ° C. Peel vegetables (potatoes, sweet potatoes, pumpkin, onions), cut into thick slices and sprinkle with salt and pepper. In a large pan, put the pork in the center, sprinkle on a lot of salt and pepper and place vegetables, plums and garlic around.