Tortillas with Chili Pueblo

Name: Tortillas with Chili Pueblo
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 Bag (150 g) Bean pot Texicana Chili Pueblo (Mexican spiced); 1 egg (size M); 1/8 l Milk; 1 pinch Salt; 50 g Flour; 1/2 bunch (approx. 80 g) Spring onions; 1-2 TABLESPOONS Oil; 2 stem(s) flat leaf parsley; 7-10 Tbsp a spring onion, salad and parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 Bag (150 g) Bean pot Texicana Chili Pueblo (Mexican spiced)
1 egg (size M)
1/8 l Milk
1 pinch Salt
50 g Flour
1/2 bunch (approx. 80 g) Spring onions
1-2 TABLESPOONS Oil
2 stem(s) flat leaf parsley
7-10 Tbsp a spring onion, salad and parsley

Directions

1
Put 1/2 litre of cold water into a pan and stir in the contents of the pack. Bring to the boil and boil for about 10 minutes, stirring occasionally. In the meantime, mix egg and milk. Stir in salt and flour. Let it swell a little. Clean and wash spring onions and cut into fine rings. Heat the oil in a pan.
2
Add half of the dough, smooth it down and sprinkle with half of the spring onions. Fry on both sides until golden brown. Do the same with the remaining dough. Wash the parsley, dab dry, pluck the leaves from the stalk and cut into strips. Add to the bean pot and stir in. Fold the tortillas and fill them with the bean pot. Arrange them on a plate and serve them garnished with a spring onion, salad and parsley.