Albertos Wraps with Chili Con Carne
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, half & half
- 2 red peppers, diced without seeds
- 1 red pepper, finely chopped
- 1 vegetable onion (s), finely chopped
- 1 small onion (s), finely chopped
- 3 cloves garlic, finely chopped
- 1 small Can (s) tomato (s), peeled, finely chopped and with juice
- 250 g kidney beans, roasted
- 150 g corn, without liquid
- 2 tablespoon tomato paste
- 200 ml red wine, dry
- 1 packet tortilla (s)
- 2 teaspoons oregano, dried
- 2 teaspoons paprika powder, medium hot
- 1 teaspoon chili powder
- 0.5 teaspoon ½ cumin
- 0.5 teaspoon ½ pepper, ground black
- 1 teaspoon salt, more or less to taste
- 2 pinches sugar
Print Recipe
Pin Recipe Instructions
- Fry the meat well. Add onions, peppers and garlic and sauté well. Roast the tomato paste and deglaze with wine. Then cover everything and let it simmer for about 10 minutes.
- Now stir in the remaining ingredients and spice mixture. Cover and simmer for the first 20 minutes, then simmer for the remaining 20 minutes without the lid. Possibly increase the heat a little. Stir often. Then let everything get lukewarm.
- In the meantime, heat the tortillas in the aluminum foil in the oven to 200 ° for 10 minutes. Place the chili con carne in the middle of the warm tortillas and roll them up.
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