Basque Tacos with Espelette pepper, mild green pepper, and sweet bell peppers.

PREPARATION OF THE DISH: Cut the meat into small cubes, no larger than 1 cm on each side. Peel and finely slice the onions.

Cut the ham into tiny cubes, setting aside the fat cubes. Over medium heat, heat a thick pan and melt the ham fat, then add the onions and ham cubes.

Sauté everything, then add the meat and the peeled, crushed garlic cloves. Sear for about 10 minutes, stirring regularly. After this time, add the trimmed green peppers, previously seeded and cut into thin strips. Mix for a few minutes, then cover and finish cooking by steaming for about 20 minutes.

Season at the end of cooking only, with salt and a pinch of pepper. Keep warm.

MAKING THE TACOS: Place the flour in a bowl and add salt. Slowly pour in warm water while stirring. Work the dough with your hands: it should be soft and no longer sticky. Then, let it rest for about 15 minutes covered.

Divide the dough into 8 equal portions. Roll each piece out to create discs about 15 cm in diameter. Preheat the skillet and, without adding any fat, cook the tortillas for about 1 minute over medium heat. As soon as they start to puff up, flatten them to allow for even cooking. They are ready when they have brown spots.

Preparation of the pepper piperade Remove the stems and seeds from the different peppers. Cut them into very fine brunoise and then place them in a bowl. Coarsely chop the chervil and finely slice the lettuce. Mix everything together and season with olive oil, salt, and pepper.

To finish, PLATING: Place the taco on a flat plate or a rectangular wooden board. Add some piperade to the center of the taco and then top it with the veal stew. Fold the taco and serve hot.