Wraps with Mexican Mince Filling
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
For the dough:
- 250 ml milk
- 100 g corn flour
- 2 egg (s)
- 2 tablespoon tomato ketchup
For the filling:
- 600 g minced beef
- 1 can corn
- 1 red pepper (s)
- 2 tomato (s) (vine tomatoes)
- 4 tablespoon tomato paste
- 1 onion (s), red or normal
- Pepper, white or green
- Cayenne pepper and paprika powder, noble sweet
- Coriander and vegetable broth
- fat
Print Recipe
Pin Recipe Instructions
- For the dough:
- Mix all ingredients with the mixer to a liquid dough and whisk quietly a little longer on the highest level. Then let the dough rest and prepare the filling.
- The filling:
- First wash the peppers and tomatoes, clean them and cut them into small cubes. Then cut the onion into small cubes and fry in the heated fat in the pan. Then put the mince in the pan and fry until crumbly. Meanwhile, season with 1 teaspoon of vegetable stock, 1 pinch of coriander, 1 teaspoon of paprika powder and, depending on the degree of spiciness, with pepper and cayenne pepper. When the meat is well seared, add the tomato paste and then mix everything well with a little hot water. Turn down the heat, drain the corn and add to the pan with the other vegetables. Heat everything while stirring and keep warm on the stove over a low heat.
- Next, heat some fat in the pan and add the batter for the tortillas, so that a pancake is about 3 mm thick.
- Serving:
- Place a tortilla on a plate and dab with a little paper towel. Put an approx. 5 cm wide strip of filling in the middle, along with some tzaziki over it and fold up the remaining tortilla strips on the left and right and bake on top of each other so that a roll is created.
- The recipe is enough for about 6 wraps. Ideal for a party. Can also be served cold.
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