Pancakes a la tacos: corn tortillas with Mexican filling

1. In a bowl, mix 80 g of corn flour (I use whole grain flour), 80 g of wheat flour (I use regular flour), 2 teaspoons of sugar, half a teaspoon of salt and a heaping teaspoon of baking powder.

2. Break one egg into another bowl, add 300 ml of milk and a tablespoon of vegetable oil. Beat with a fork or whisk.

3.Add half of the liquid ingredients (or even a little less) to the dry mixture. Grind them together very thoroughly until they become a paste. There should be no dry flour left, otherwise there will be lumps in the dough later. When everything is well ground, add the remaining liquid mixture and mix everything until smooth.

4. If there are still lumps left, either rub them with a spoon against the walls of the bowl, or go through the dough with an immersion blender. Leave the dough alone for 10 minutes.

5. At this time, heat the frying pan over medium heat. The pan should be well heated (cakes will stick to an underheated pan), but not overheated so that the dough does not boil.

Pour a tablespoon of dough into the center of a dry, heated frying pan. And immediately add another spoonful of dough to the center of the already poured one. The flatbreads should be thin.

6. Bubbles begin to appear on the surface: first along the edges, and then closer to the center.

7. When all the bubbles have appeared and burst, and the surface is no longer liquid and glossy, the pancake can be turned over.

8. The baked side should be smooth and light brown in color. Bake the pancakes on the second side for just a minute, until lightly browned.

9. So we bake all the pancakes and stack them. From this amount of dough I get 12-16 flatbreads.

10. For the filling, process one chicken fillet, cut into small pieces (like chopped cutlets), sprinkle with salt, pepper and smoked paprika (or regular). Mix.

11. Add a little oil to the meat and mix again - this is so that small pieces of chicken do not stick together too much in the pan.

12. Cut one red or regular onion into small cubes.

13. Cut a piece of chili pepper into very small cubes. Add to the onion.

14. Cut one small bell pepper into small cubes if possible. Grate 4 cloves of garlic (or to taste) on a fine grater (or pass through a press). Add to bell pepper.

15. We also cut one medium tomato into cubes.

16. Cut 7-10 olives and 7-10 black olives into at least 4 pieces. Grate 70 g of well-stretchy cheese on any grater.

17. Fry the chopped and seasoned chicken fillet in a frying pan in vegetable oil to the degree you like. Remove the fried fillet to a plate.

18. Add onion and chili pepper to the same oil. Fry until the onion is transparent.

19. Add bell pepper with garlic and fry until the pepper is soft.

20. Add chopped tomato, add salt and simmer until the tomato turns into sauce.

21. Add a tablespoon of ketchup or a teaspoon of tomato paste, chopped olives and black olives. Mix.

22. Return the chicken to the pan. Stir again and heat for a couple of minutes.

23. Remove the pan from the heat, put the filling in a bowl and leave to cool. Mix grated cheese into the slightly cooled filling.

24. Place the flatbreads in a suitable baking dish in the form of boats, that is, we place them spaced apart between the walls of the mold so that they hold each other folded, but not closed. Place the flatbreads with the holes inside, otherwise they will break in half. There is no need to lubricate the mold with anything - nothing will have time to burn.

25. Preheat the oven to 180 degrees. Place the filling into the resulting “boats”.

26. Grate another 70-100 grams of cheese on a fine grater and sprinkle the “boats” on top. Strings of cheese must be removed from the joints of the flatbreads. The cheese should lie only inside the “boat”, otherwise after the oven, because of the cheese, the “boat” will be difficult to separate. The cheese in the filling and on top, in addition to taste, plays a binding role: without cheese, the flatbreads will not hold their shape, but will tend to return to a flat state.

27. Place the filled pancakes in the oven for 5-7 minutes until the cheese melts.

28. After the oven, let the “boats” cool a little (they will again keep their shape better).

29. And we serve. And the filling can be whatever you like :)

Bon appetit and don't be afraid to experiment!