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Beef Tortillas

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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 6 servings 1x

Ingredients

Units Scale

For Beef Filling:

2 lbs. of left of roast beef - sliced into thin strips
15 oz. can of black beans - drained
1 large jalapeño - diced with seeds
2 vine ripe tomatoes - diced with seeds
1 1/2 onions - sliced
3 cloves of garlic - chopped
1/4 cup of chicken broth
1 tsp. ground cumin
1 tsp. paprika
1 tsp. curry powder
1/2 tsp. turmeric
1 tsp. salt
1 tsp. black pepper
2 tbs. olive oil
8 oz. of shredded cheddar cheese or cheese of your choice
Sour cream for topping

Small Tomato Salad for the Tortilla Topping:

1 vine ripe tomato - diced
1/2 onion - diced
1/2 cup of fresh Italian parsley or cilantro
1/2 tsp. salt
1/4 tsp. black pepper
Juice of 1/2 lemon or lime
2-3 tbs. olive oil

For the Flatbread:

3 cups of flour
3 tbs. of canola oil
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. baking powder
3/4 cup of warm water

Instructions

For Beef Filling:

Heat a cast iron sauce pan with the olive oil and add beef, garlic, tomatoes, onions and jalapeño; gently sauté until the onion is softened and the garlic fragrant.
Add the water, beans and seasonings and continue to gently simmer.

Small Tomato Salad for the Tortilla Topping:

Combine all of the above in a small bowl and mix.

For the Flatbread:

In a large bowl combine the flour, salt, pepper and baking powder. Mix and make a well in the center; add the oil and slowly add enough water to bring the flour together.
Form the flour into a soft, springy ball.
Four a clean surface and place the dough on the surface. Cut the dough into quarters; for into small balls and then cut in half again. Form into balls and roll out as thin as possible but still manageable to lift.
Heat a cast iron pan and place the flatbread on the pan. When it bubbles and becomes firm; flip and finish cooking. Wrap in a cloth until ready to use.