Mexican Tortillas Recipes

Ingredients :

For the Tortillas

75g wholemeal flour

10ml lard

60ml water

For the Beans

30ml oil

450g drained canned borlotti beans

1 onion, chopped

15ml chopped fresh coriander

For the Filling

175g minced beef

1 onion, chopped

1 red chili, sliced

2.5ml chili powder

2 garlic cloves, chopped

30ml tomato purée

Method :

1. For the tortilla, sift the flour into a bowl.

2. Rub in the lard until the mixture resembles breadcrumbs.

3. Stir in the water to make a soft dough.

4. Knead on a lightly floured surface and cover with a warm, damp towel and leave for 1 hour.

5. Divide the dough into four equal portions.

6. Shape into balls and flatten with a rolling pin.

7. Heat a large heavy based frying pan over a moderate flame until hot.

8. Place one portion of tortilla mixture in the pan and cook for 30 seconds.

9. Turn and cook for a further 10 seconds.

10. Cover and keep warm in a low oven.

11. Repeat with the remaining tortillas.

12. For the beans, heat the oil in a large pan and fry them together with the onion for 15 minutes.

13. Mash with a fork and add the fresh coriander.

14. Cook for a further 10 minutes, adding extra oil if necessary.

15. For the filling, dry fry the minced beef, onion and chili in a large pan for 3 minutes.

16. Keep stirring all the time.

17. Add the chili powder, garlic cloves and tomato purée.

18. Cook for a further 10 minutes over a low heat.

19. Spoon the beans onto the tortilla and top with the chili beef mixture.

20. Serve with small bowls of soured cream, guacamole and salsa.

A variation on a tortilla, this starter (called Enfrijolades) combines all the flavors of Mexico with the chili beef and refried beans. Served with guacamole and salsa, it makes a tasty and colorful dish.

Serves 4-6

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