Calories
436 kcal
Protein
27 g
Fat
20 g
Carbohydrates
36 g
Peel and dice the onions. Cut the chili lengthwise, remove the seeds and cut the pods. Pound coriander and cumin in a mortar.
Heat the oil in a deep frying pan. Fry ground beef and onion stirring continuously. Squeeze the garlic, add the chili pepper, condiments and tomato paste and fry a little. Drain the corn and beans in a colander.
Add tomatoes and dried corn and beans, bring to a boil, season with salt and a few drops of Tabasco, and cook over medium heat for 5 minutes. Shred the cheese. Grease a baking dish (28x22 cm).
Dump half of the ground beef into the baking dish. Put the tortillas on a work surface and then put 3 tablespoons of ground beef in the middle of each tortilla. Roll them up and put into the baking dish. Spread the remaining ground beef around the tortillas. Sprinkle with cheese and bake in your oven preheated to 390°F for 20 minutes (without convection). Serve with sour cream or guacamole.
For guacamole, puree the flesh of 1 ripe avocado with 3 tbsp lime juice, 1 tsp grated lime zest, salt, and 6.80 fl.oz. sour cream. Cut half of the chilli lengthwise, remove the seeds, finely dice and mix well.
Bon Appetit!
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