Summary

Ingredients

• g 1,000 minced meat
• 1 tablespoon olive oil
• 1 large onion (s)
• 2 cloves garlic
• 1 tablespoon chili powder
• 0.5 teaspoon ½ cumin, ground
• 2 teaspoons oregano, dried
• 1 pinch (s) salt
• 50 ml vinegar
• 250 ml meat broth
• 12 tortilla (s)
• 100 g cheddar cheese, rated
• 500 g tomato (s)
• 1 medium onion (s)
• 70 g chilli pepper (s), reen and mild
• 2 tablespoon coriander greens, fresh leaves
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• salt
• radishes, or sliced olives
• Chilli flakes
• Chilli pepper (s), red in strips

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Instructions

1. Braise the minced meat in its own fat in a pan until it is browned and crumbly. Divide the meat with a spatula or something similar. Finely chop the large onion. Add oil, onion and crushed garlic to the meat mixture and braise until soft.
2. Stir in the chili powder, cumin, oregano and salt, then add the vinegar and stock. If you don`t like it so sour, only use 25 ml of vinegar. Let the meat mixture simmer for 10 minutes until the liquid has evaporated. Take it from the stove and let it cool off.
3. For the salsa cruda, remove the seeds from the tomatoes and green chili peppers. Dice the tomatoes, chop the green chili peppers and the rest of the onion, as well as the coriander (if you don`t like this too much, only use half). Mix all of the above ingredients of the Salsa Cruda with lemon juice, sugar and salt to taste.
4. First spread some salsa cruda on the tortillas and then the meat filling. Wrap the tortillas into a roll, fix the top with a wooden stick if necessary, place them next to each other in a baking dish and pour the leftover salsa cruda over them.
5. Sprinkle the cheddar cheese on top and bake for 20-30 minutes in the oven at 160 degrees Celsius.
6. Remove from the mold and garnish with radish or olive slices, chilli flakes and the red chilli strips as desired.
7. We put most of the cheese and salsa cruda in the filling. The leftover tortillas also tasted cold the next day.