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Mexican stuffed tortilla
Mexican stuffed tortilla is gaining special popularity among street food. This sunny tortilla, as it's also called, is made from corn flour, which determines its color. Such tortillas are distinguished by their special lightness and crumbly texture. The filling can be meat, mushrooms, cheese, various spicy sauces. To enjoy such a tortilla while watching your favorite series at home, you just need to stock up on ready-made tortillas and fill them with filling.
Do you love Mexican cuisine? Then definitely try this recipe Chimichangas, which will be a great alternative to Mexican stuffed tortilla.
Preparation time: 40 minutes.
Caloric value: 202 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- Mexican tortilla - 7 pcs;
- any meat (we use turkey) - 500 g;
- cheese - 120 g;
- lettuce leaves - a bunch;
- cucumber - 1 pc;
- Korean-style carrots - 200 g;
- salt, pepper, olive oil for greasing the meat.
Preparation
- Prepare the ingredients. You can use any meat. If it is pre-fried or boiled, the cooking time will be reduced to 10 minutes.
- Season the meat with salt and pepper and grease it with olive oil.
- To make the fillet juicier and avoid dirtying the oven, it can be fried in paper envelopes. For this, grease a sheet of parchment with vegetable oil. Place the turkey meat on one half.
- Close it with the other half of the sheet. Fold the paper edges several times and secure them with a stapler for reliability (you need to remember how many staples you used to remove all of them later).
- Place the resulting envelope on a well-heated frying pan and fry it for about 15 minutes (the time depends on the thickness of the meat preparation).
- Fry the other side for the same amount of time.
- While the meat is frying, grate the cheese coarsely.
- Remove the cooled fillet from the paper, remembering to take out and count all the staples. Cut it into small strips.
- On half of the tortilla, lay a thin layer of cheese.
- Then tear the lettuce leaves.
- On top of that – pieces of meat.
- Create a vegetable layer from julienned cucumbers.
- Add Korean carrots.
- Finish with a thin layer of cheese.
- Cover the filling with the other half of the corn tortilla and press it slightly.
- Fry the tortilla in a hot frying pan on both sides.
- Repeat with all preparations. The dish is ready.
The Mexican stuffed tortilla is served immediately after cooking, while it's hot. For convenience, it is cut in half and placed on a plate or wrapped in a napkin. The tender tortilla and the pleasant spiciness of the meat filling have secured worldwide popularity for this dish.
