photo: Tortilla with Chili Con Carne

Tortilla with Chili Con Carne

Let's play Mexico a little! Mix such popular dishes of Mexican cuisine as tortillas and chili con carne. First is flat cakes, which are used throughout Mexico. Second is the famous hot sauce with vegetables and meat, based on tomatoes and hot chili.


  • Chicken
    100 g
  • Chile
    1 tbsp
  • Oregano
    1 tbsp
  • Garlic
    3-4 clove
  • Onion
    1 pcs
  • Tomato
    1 pcs
  • Hot pepper
    1 pcs
  • Tortilla
    2 pcs
  • Brown sugar
    4 tbsp
  • Paprika
    1 tbsp
  • Olive oil
    30 g


  • 1. Start with the preparation of the sauce, namely, cut the garlic and onions. I took the red one because it is sweeter, it is a big advantage here. In general, the combination of spicy and sweet is quite advantageous and is often used, the tastes seem to reinforce each other, and the range of sensations is higher (since more receptors work).
  • 2. Fry in olive oil for 3-4 minutes until a ruddy crust appears. Add sugar and spices. Note that brown sugar has a more caramel flavor and properties, so onions and garlic will begin to caramelize (crust).
  • 3. After another two minutes, add finely chopped tomatoes and peppers.
  • 4. At this time, cut the chicken into cubes of 1 cm. You can take breast fillets or other parts, but cleaned from bones and skin. Fry for another 6-7 minutes and add the tomato pasta.
  • 5. Mix well and remove from heat. See how beautiful it is. And yes, if you follow the figure, replace the chicken with vegetables – broccoli, zucchini and others for your taste.
  • 6. Next prepare tortillas.
  • 7. For this you can use both large tortillas and simply thin pitta bread. Cut into small serving slices. If you do not have a metal die-cutting, circle a glass with a knife or a small plate.
  • 8. Lay the circles on the parchment. Lubricate with olive oil and sprinkle generously with a mixture of spices (sugar + chili + paprika + whatever).
  • 9. Take hot tortillas from the oven and sprinkle with grated cheese, it will fade slightly.
  • 10. Next, just collect the turrets of the needed height: tortilla, con carne, tortilla, con carne. I added pieces of avocado (as part of the Mexican cuisine) and small chips.
  • 11. Of course, after serving it is most convenient to cut the tortilla into small pieces, you get an interesting mixture – dry pieces of chips and tortilla, juicy sauce with chicken (or vegetables for replacement), fresh avocado and lots of cheese. It is very tasty, an unusual combination. What can I say – Mexicans know sense in all of this.
  • 12. And what other Mexican dishes (except burrito and tacos) do you know? Maybe some soups or desserts?