Beef-and-cheese tortilla pockets
Units
Temperature
Servings
Ingredients
- 5 flour tortillas, 20 cm rounded
- 400 g beef mince rounded
- 1 large egg rounded
- 3 g fine salt rounded
- 2 g garlic powder rounded
- 2 g sweet paprika rounded
- to taste black pepper, to taste rounded
- 50 g onion, finely diced rounded
- 50 g spring onions, finely sliced rounded
- 25 g flat-leaf parsley, chopped rounded
- 200 g melting cheese, grated rounded
- 15 ml neutral oil, for the beef rounded
- 15 ml neutral oil, for frying the pockets rounded
Method
Method
- Heat the 15 ml of oil for the beef in a 28 cm skillet over medium-high. Brown the beef and onion thoroughly, 8 to 10 minutes, breaking the meat into small crumbs and cooking until no liquid is left in the pan.
- Add the salt, garlic powder, paprika, and pepper. Beat the egg, stir it through the hot beef off the heat, then return the pan to a low heat for 1 to 2 minutes until the egg is completely set. Fold in the spring onion and parsley and leave the filling to cool for 5 minutes.
- Put one fifth of the filling and one fifth of the cheese on one half of each tortilla, leaving a 2 cm border. Fold and press closed.
- Wipe the skillet clean and brush it with the oil for frying. Cook the pockets two at a time over medium-low heat for 2 to 3 minutes per side, until the tortilla is crisp and evenly spotted and cheese is visible at the fold. Three batches take about 15 minutes.
- Rest 2 minutes before cutting so the filling settles.
Notes
- Cooking the beef before filling gives a safer and more evenly browned result than enclosing raw mince.
- Keep the filling away from the edge so melted cheese does not leak.
- For a meat-free version, replace the beef with hand-torn firm tofu (a quick simmer in salted water first firms and seasons it, see the tofu prep formula) and cook until its rough edges are browned before seasoning.