Chili Beef In Tortillas just like shawarma (A dish which is commonly used in the gulf and Arabian countries). You will love this recipe.
Serves 6–8
Ingredients
- For the tortillas
- 850g/1-3⁄4lb plain flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons vegetable oil
- For the filling
- 3 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon chilli powder
- 1 teaspoon paprika
- 850g/1-3⁄4lb minced beef
- 1 green pepper, seeded and finely chopped
- 2 garlic cloves, crushed
- 50g/2oz tomato purée
Procedure
- To make the tortillas, mix the flour and baking powder with the salt.
- Mix in the oil using a fork, then add enough lukewarm water to enable you to gather the dough into a ball with your hands.
- Knead lightly to smooth, then leave covered in the bowl for at least 20 minutes.
- Divide the dough into 24 balls, and roll out each one on a lightly floured surface into a thin pancake, or tortilla.
- Heat a non-stick frying pan without any oil, and cook each tortilla until the top surface bubbles up.
- Puncture the blisters and turn to cook the other side.
- Wrap the tortillas in a clean cloth to keep warm.
- Meanwhile, to make the filling, heat the oil and sweat the onion gently with the oregano, cumin, chilli powder and paprika until the onion is just soft.
- Add the beef, green pepper and garlic, and stir gently using a wooden spoon until the meat changes colour and breaks into granules.
- Put the tomato purée into a bowl, and mix with its own volume of cold water.
- Stir into the meat and cook, covered, for about 10 minutes.
- Serve hot with the warm tortillas.
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