John Myers
Tortillas with Mexican Filling À La Papa
The perfect tortillas with mexican filling à la papa recipe with a picture and simple step-by-step instructions.
- 300 g Minced pork unseasoned
- 1 Onion approx. 100 g
- 2 Garlic cloves
- 1 Can Kidney beans (drained weight 255 g)
- 2 tbsp Olive oil
- 6 tbsp 5 – 6 tbsp Zigeunersauce
- 1 tsp Salt
- 0,5 tsp Pepper
- 0,5 tsp Chili powder
- 200 ml Clear beef bouillon
- 1 bunch Chives (here: from our own garden!)
- 0,5 pack ( 4 Stück ) Flour Tortillas ( Hier: Von CASA FIESTA )
- Peel and dice the onion. Peel and finely dice the garlic cloves. Put the kidney beans in a kitchen sieve and drain well. Wash the chives, shake well dry and cut into fine rolls with kitchen scissors. In a pan with olive oil (2 tbsp), fry the minced pork until crumbly, add the onion and garlic cubes and stir-fry vigorously. Add the gypsy sauce (5 – 6 tbsp) and stir-fry briefly. Add / fold in the kidney beans and season with salt (1 teaspoon), pepper (½ teaspoon) and chili powder (½ teaspoon). Deglaze / pour in the broth and cook / simmer until the liquid has boiled down completely. Finally fold in the chives. Heat the tortillas individually in the microwave, cover with the filling, beat together and serve.
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