Mexican filled corn patties with dips

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the dough, mix the ingredients and 3/8 litres of water well. Let the dough rest for 30 minutes. For the filling, heat a tablespoon of lard and fry the minced meat in it. Season with salt and put aside. Peel and chop onions and garlic. Carve the chilli, remove the seeds. Wash the pod and cut into rings. Boil up 2/3 of the tomato pulp, chilli, onions and garlic and let it boil down for ten minutes.

2. 2

   Grate cheddar cheese and mix with the cottage cheese. Cut olives into slices from the stone. Season tomato sauce with salt and cumin. Heat the remaining lard in portions. Stir the flat dough again and add four tablespoons of dough per flatlet to the pan and smooth it down. Bake the flat cakes for two minutes on each side. Bake eight flat cakes. Spread the finished flat cakes with two tablespoons of tomato sauce each. Spread the minced meat, 2/3 of the olives and the cheese mixture on top and roll up. Place in an ovenproof dish (30 cm long). Spread the rest of the sauce, olives and cheese mixture over it and bake in a preheated oven (electric cooker: 200°C/ gas: level 3) for 15 minutes. For the dips, carve chilli, remove seeds. Wash the pods and cut into rings. Peel and chop onion and garlic. Cut avocado in half, remove stone. Peel avocado and chop roughly.

3. 3

   Spread the minced meat, 2/3 of the olives and the cheese mixture on top and roll up. Place in an ovenproof dish (30 cm long). Spread the rest of the sauce, olives and cheese mixture over it and bake in a preheated oven (electric cooker: 200°C/ gas: level 3) for 15 minutes. For the dips, carve chilli, remove seeds. Wash the pods and cut into rings. Peel and chop onion and garlic. Cut avocado in half, remove stone. Peel avocado and chop roughly. Pluck coriander leaves from the stalks and wash. Puree the avocado, green chilli, onion, lime juice, a tablespoon of olive oil and half of the coriander leaves and season the dip with salt. For the spicy dip, fry the garlic and red chillies in the remaining olive oil. Add remaining tomato pulp, bring to the boil and simmer for five minutes. Clean and wash spring onions and cut into rings. Add 2/3 of the rings to the tomato dip and season to taste. Sprinkle the remaining coriander over the pancakes. Serve the avocado dip with lime wedges and a spicy dip garnished with the remaining spring onion rings

4. 4

   Pluck coriander leaves from the stalks and wash. Puree the avocado, green chilli, onion, lime juice, a tablespoon of olive oil and half of the coriander leaves and season the dip with salt. For the spicy dip, fry the garlic and red chillies in the remaining olive oil. Add remaining tomato pulp, bring to the boil and simmer for five minutes. Clean and wash spring onions and cut into rings. Add 2/3 of the rings to the tomato dip and season to taste. Sprinkle the remaining coriander over the pancakes. Serve the avocado dip with lime wedges and a spicy dip garnished with the remaining spring onion rings

5. 5

   Preparation time approx. 1 1/2 hours