Easy and Simple Mexican Chilli Con Carne Recipe ID: 2100180
Sangchu Korean lettuce
Easy melting cheese
Set a sieve and a bowl on top of a kitchen scale, then set the scale to zero. Sift the ○ ingredients into the bowl in the order given, weighing as you go.
Add in the water (prepared in a measuring cup) and the olive oil to the bowl in Step 1 with your hands, mixing it round and round, as if drawing a circle with your fingers.
The dough will be sticky at first, but as the flour and water combine, it will stop sticking to your fingers and will begin to come together.
If it still feels sticky, add a bit more flour. If the dough feels tough and is hard to handle, add a bit more water.
Knead the dough with your hands, stretching and folding, stretching and folding. Repeat this about 10 times.
When it comes together in a ball, wrap it in plastic wrap and chill it in the refrigerator for 30 minutes -1 hour.
Turn the dough out onto a surface generously dusted with flour, and flatten it slightly with your hands.
Carefully cut it into 6 equal portions.
Tuck the cut edges in and roll each piece into a ball.
Use a rolling pin to roll out each ball a little at a time, starting from the center and going towards the outside.
This dough stretches easily, so keep rolling it patiently from the center to the edges. Be careful not to tear the dough.
Each piece should be about 25 cm in diameter.
Heat a frying pan without oil, and cook the dough over medium heat.
Cook until browned on both sides as in the photo. Roll out the next ball while the tortilla is cooking.
They are easier to roll up while hot. You can roll them up after they're cold, but microwave them for 20 seconds to make this easier.
Put the easy melting cheese on the tortilla and microwave for 20 seconds to melt the cheese.
Lay the Sangchu lettuce, cucumber, and sliced onions that have been soaked in water, on top of the cheese. Top with mayonnaise, if you like.
Spoon 2 tablespoons of Easy and Simple Mexican Chili Con Carne Recipe ID: 2100180 from the middle to the top edge.
Fold the bottom 1/3 of the tortilla toward the top and roll it up to finish.
You can see layers like this when it's cut.
Story Behind this Recipe
I love tortilla sandwich wraps so I tried making them with chili con carne.
Thin tortillas are not only easier to wrap, but thinner ones make prettier wrapped sandwiches, so try your best to roll them out thinly. You can use other fillings such as chicken teriyaki, or tandoori chicken, instead of chili con carne!