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1
*Chili con carne: Chop the garlic and onions.
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2
Heat the olive oil in a large frying pan and fry the garlic.
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3
When the garlic becomes fragrant, add the onions and ground meat, and brown the meat; the fat will turn whitish.
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4
Add the canned kidney beans (drained), canned tomatoes, ketchup, and (A) spices, and simmer.
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5
After simmering for about 10 minutes over medium heat, add salt, pepper and chopped coriander.
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6
*Tortillas: Put all the dry ingredients in a bowl, add the salt and olive oil, and lightly mix.
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7
Gather the mixture to form a dough, adding the water little by little.
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8
Knead by hand until it's no longer floury.
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9
Form the dough into a ball, wrap with cling film, and let it rest for more than 30 minutes.
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10
Divide the dough into 16 even portions.
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11
Dust the cutting board with some flour, and roll the dough out to circles using a rolling pin (about 7 cm diameter).
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12
*If you like it larger, divide the dough into 8 portions.
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13
(About 15 cm diameter.)
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14
Heat a frying pan over medium heat, and fry both sides of Step 7 until brown.
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15
*Guacamole: Peel the avocados (don't discard the pits), put them in a bowl, add salt, pepper and lime or lemon juice, and mix until smooth.
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16
Add jalapeno to taste.
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17
Add the avocado pit that you set aside.
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18
The avocado pit in the guacamole helps maintain good color.
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19
Serve the guacamole with the pit inside.
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20
*Cut the toppings into your desired sizes.
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21
(We use lettuce, tomatoes, coriander and cream cheese.)
