Most of the time it is based on a combination of different meat or vegetable toppings with tortillas. For example, if the filling is put next to the flatbread you get fajitas, if you wrap it in a flatbread you get burritos, if you put it between two flatbreads you get quesadillas, if you bake it in the oven – enchiladas, if you deep-fry it’s empanadas… I exaggerate a little, but you understand the logic – cuisine is simple, diverse and open to experimentation, and this is what I like in cooking.
Ingredients:
Tortilla tortillas 3 pieces.
Ground beef 500g
Cheese 200g
Canned corn 1 jar
Tomatoes 4 pcs.
Onion, garlic to taste
Paprika, cumin, oregano, salt to taste
Vegetable oil 2 tbsp.
Tomato sauce 2 tbsp.
Method of preparation:
Fry chopped onion and garlic in oil, add minced meat.
When boiling add spices and salt.
Put the tomatoes and corn and stew for 5 minutes.
Turn on the oven (200 degrees).
Put the filling and cheese on a tortilla and wrap it up. Brush the enchilados with tomato sauce. Sprinkle with remaining cheese. Cover with foil.
Bake for 15 minutes, remove the foil. Bake for another 10 minutes.
