- For the tortillas
- 850g/13⁄4lb 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/13⁄4lb minced beef
- 1 green pepper, seeded and finely chopped
- 2 garlic cloves, crushed
- 50g/2oz tomato purée
- 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.