serves 6–8

Ingredients

For the tortillas
850g/1-3⁄4lb 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/1-3⁄4lb minced beef
1 green pepper, seeded and finely chopped
2 garlic cloves, crushed
50g/2oz tomato purée

Procedure

• 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, chili 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 color 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.