Beef Tortillas

By ladygourmet

Ingredients

• Small Tomato Salad for the Tortilla Topping:
• 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
• 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

Preparation

Step 1

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.

To Build the Tortilla:

Plate the flatbread; fill with the beef followed by the tomato salad, sour cream and finally the shredded cheese; finally fold over and EAT!!