Mexican Meat-Filled Pancakes

Ingredients

• 200 g Flour
• 400 ml milk
• 1 egg
• 1 pinch salt
• 1 Shallot
• 2 Garlic cloves
• 4 ripe tomatoes
• 1 red bell pepper
• 1 green bell pepper
• 2 tbsp plant oil
• 350 g mixed ground meat
• 100 ml dry red wine
• 1 can peeled tomatoes
• Salt
• pepper (ground)
• chili powder (optional)
• 3 tbsp clarified butter
• 4 tbsp canned kidney beans
• 4 tbsp canned corn
• 2 untreated limes

Instructions

1. 1.

   Whisk flour with milk, egg, and a pinch of salt to make a smooth batter. Set aside and let rest for about 20 minutes.

2. 2.

   Meanwhile, finely chop the shallot and garlic. Wash, peel, and slice the tomatoes into thin strips. Wash and halve the bell peppers, remove seeds, and cut into strips. Peel the celery and slice into narrow rings.

3. 3.

   Heat oil in a pan and brown the ground meat until crumbly. Add the shallot, garlic, and remaining vegetables; sauté briefly. Deglaze with red wine, then add tomatoes. Season with salt, pepper, chili, and cumin; simmer on medium heat for 15-20 minutes.

4. 4.

   In another pan melt clarified butter and fry small pancakes in batches. Remove and keep warm in a preheated oven.

5. 5.

   Drain the kidney beans and corn, mix into the meat filling, reheat briefly, then spoon 2–3 tbsp onto each pancake and roll up.

6. 6.

   Serve two filled pancakes on a plate with four lime wedges cut into quarters.