Delicious pancakes filled with ground meat, corn, and beans, seasoned Mexican-style, baked with tomato sauce and cheese.
Ingredients
- Pancakes, 8-10
- Grated yellow mozzarella cheese (not the brine type), 350 g
- Dried oregano, 1 tsp
- Chili flakes, 1/2 tsp
- Fresh cilantro or parsley
Filling
- Olive oil, 2 tbsp
- Onion, 1
- Garlic cloves, 2
- Ground meat (poultry, pork, or mixed), 400 g
- Spices: sweet paprika powder, 2 tsp; dried oregano, 2 tsp; turmeric, 1 tsp; cumin, 1 tsp; salt, pepper
- Broth, 1 cup
- Tomato paste, 2 tsp
- Can of red beans, 1
- Can of corn, 1
Tomato Sauce
- Olive oil, 2 tsp
- Garlic clove, 1
- Can of chopped tomatoes, 1
- Dried oregano, 1 tsp
- Salt, pepper
Preparation
Prepare the pancakes according to your preferred recipe.
Filling
In a large pan, sauté the diced onion in olive oil until translucent (about 7 minutes). Towards the end, add the minced garlic.
Add the ground meat and cook, stirring, for about 10 minutes. Add the spices and mix, then cook for 5 minutes.
Pour in the broth and add the tomato paste. Mix well, cover, and cook for about 10 minutes.
Rinse the beans under running water, drain, and add to the pan. Drain the corn and add to the pan as well. Mix and cook for about 5 minutes, stirring occasionally, uncovered.
Tomato Sauce
In a saucepan, heat the olive oil and sauté the minced garlic. Add the tomatoes, season with salt, pepper, and dried oregano, and cook for about 10 minutes, uncovered.
Baking
Preheat the oven to 180°C. Place the meat filling on each pancake, sprinkle with about 3 tablespoons of grated cheese, and roll them up. Arrange them in a baking dish or on a baking tray greased with olive oil or butter, leaving some space between the pancakes.
Spread the tomato sauce over the pancakes, sprinkle with grated cheese, a teaspoon of dried oregano, and chili flakes. Bake for about 20 minutes. Garnish with cilantro leaves or chopped parsley.
