Slight variation on the traditional Tortilla, this dish (known as enfrijolades) combines a whole host of flavours – ranging from the Spices and herbs, through to the Chilli Beef and Refried Beans.
Serve it with Guacamole and Salsa, to help it become a more filling lunch or snack!
To Serve 4
75g Wholemeal Flour
450g Canned Borlotti Beans, drained
2 Onions, peeled and finely chopped
1tbsp Chopped Fresh Coriander
175g Minced Beef
1 Red Chilli, sliced
1/2tsp Chilli Powder
2 Garlic Cloves, peeled and finely chopped
2tbsp Tomato Puree
1. To make the Tortilla, sift the Flour into a large dry bowl, then rub the Lard into it, until the mixture resembles Breadcrumbs. Stir in the Water to make a soft dough, then knead on a floured surface and cover with a warm, damp towel, then leave for an hour.
2. Divide the Dough ball into four equal portions, then shape into balls, before flattening with a rolling pin. Heat a large heavy based pan over a medium heat until the pan is very hot.
3. Place one Tortilla portion in the pan, fry for thirty seconds on one side, then turn over and cook for a further ten seconds. Keep warm in a low heated oven, and repeat with the other portions to make four Tortillas.
4. To make the re-fried beans, heat the Oil in a large pan, then add the Beans and half of the chopped Onion to the pan, cooking for around fifteen minutes. Mash lightly with a fork, add the chopped Coriander, and then cook for another ten minutes.
5. In a new pan, dry-fry the Minced Beef, add the remaining Onion and sliced Chilli in a large pan for three minutes, stirring all the time. Add the Chilli Powder, Garlic Cloves and Tomato Puree to the pan, then cook over a low heat for ten more minutes until hot through.
To serve, layer the Tortilla, with the Beans on top, then the Chilli beef on top, with a small amount of Soured Cream on top. Serve on a plate with Guacamole and Salsa.
Photo Courtesy of: shannonpatrick17