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Mexican Baked Pancakes With Lots of Cheese and Sauce

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Ingredients

Pie:

1 cup of wheat flour
1 cup of milk
2 eggs
0.5 cups of sparkling water
pinch of salt

butter or oil for frying

Stuffing:

450500 g of minced meat (can be replaced with vegetables)
1 cup of chicken broth or broth
1 can of red beans
1 can of corn
1 tablespoon of tomato paste or passata
1 onion
2 cloves of garlic
oil for frying
2 teaspoons of oregano
2 teaspoons of sweet pepper
salt and pepper to taste

Sauce:

1 can of sliced ​​tomatoes (fresh tomatoes can be used to season)
1 clove of garlic
1 teaspoon of oregano
salt and pepper to taste
350400 g of grated cheese
parsley to serve

Instructions

1. Sift the flour into a bowl, add milk, eggs, water, and salt. Mix until smooth. Add olive oil or melted butter and continue to mix (then you do not need to grease the pan with fat).

2. Fry the pancakes on both sides in a hot pan. Turn when the bottom is flushed. Put on a plate one on top of the other.

3. Peel the onion, dice it and fry on a large frying pan for about 5 – 7 minutes. At the end, add the garlic squeezed through the press or grated, and then the minced meat. Fry everything for about 15 minutes. Season after 10 minutes.

4. Pour the broth or broth and tomato puree into the meat. Mix the ingredients and cook, covered for 7 – 10 minutes.

5. Drain the beans and corn, add to the meat, and mix. Cook uncovered for approx. 5 minutes.

6. Add the pressed garlic, tomatoes, and sauce spices to the hot oil pan. Stir and cook uncovered for about 10 minutes.

7. Preheat the oven to 180 degrees.

8. Put the stuffing on the pancakes, then sprinkle with grated cheese and roll them up. Place Mexican pancakes in an ovenproof dish or on a baking tray previously smeared with olive oil.

9. Brush the pancakes with tomato sauce and sprinkle with cheese on top. Bake for about 20 minutes. Serve Mexican pancakes warm, sprinkled with parsley.

Nutrition

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