*Chili con carne: Chop the garlic and onions. Heat the olive oil in a large frying pan and fry the garlic.
When the garlic becomes fragrant, add the onions and ground meat, and brown the meat; the fat will turn whitish.
Add the canned kidney beans (drained), canned tomatoes, ketchup, and (A) spices, and simmer.
After simmering for about 10 minutes over medium heat, add salt, pepper and chopped coriander.
*Tortillas: Put all the dry ingredients in a bowl, add the salt and olive oil, and lightly mix. Gather the mixture to form a dough, adding the water little by little.
Knead by hand until it's no longer floury. Form the dough into a ball, wrap with cling film, and let it rest for more than 30 minutes.
Divide the dough into 16 even portions. Dust the cutting board with some flour, and roll the dough out to circles using a rolling pin (about 7 cm diameter).
*If you like it larger, divide the dough into 8 portions. (About 15 cm diameter.) Heat a frying pan over medium heat, and fry both sides of Step 7 until brown.
*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.
Add jalapeño to taste. Add the avocado pit that you set aside. The avocado pit in the guacamole helps maintain good color. Serve the guacamole with the pit inside.
*Cut the toppings into your desired sizes. (We use lettuce, tomatoes, coriander and cream cheese.)
Story Behind this Recipe
When I was posted overseas, there was no Mexican restaurant. But I had a craving for Mexican food, so I made it myself. Since then, this dish has become our standard menu in our family.
*You can make the chili con carne soupy, or rather thick, or however you want. The consistency changes depending on how long you cook it for. You can make it more colorful if you add carrots or bell peppers. *Make tortillas to your desired sizes. We like making them small, and enjoy with lots of different toppings!