What to cook with Mexican cheese tortillas. Tortilla - mexican flatbread

Mexican tortilla recipes are all the rage right now, especially in the summer when you don't feel like standing by the stove.

Video recipe:

Quesadilla with chicken and tomatoes

Would need:

• 2 tortillas (we had cheese ones)
• 200 gr. chicken fillet
• 100 gr. tomato
• 100 gr. cheese
• greens according to your taste

Recipe number 2 from Elena:

I suggest you try a good option quick and satisfying meal. Previously, I did not pay attention to such thin bread, but now I buy it very often.
Mexican stuffed tortillas are very tasty and satisfying, like my tortilla with chicken and vegetables. You can use any tortilla cakes: corn, wheat, whole grains, I took tomato.

This snack is much tastier than shawarma from pita bread, I’m sure you won’t remain indifferent! I advise you to eat the dish hot, when the dough is crispy and the filling is juicy.

The filling for Mexican tortillas can be very diverse: meat, chicken, fish, vegetables, cheese…
From vegetables, I used young cabbage and fresh tomatoes. You can use other vegetables and herbs, based on the preferences of your loved ones.

Tortilla with chicken

Ingredients:

• Mexican tomato cakes 2-4 pcs.,
• chicken fillet - 200 g,
• young cabbage - 100 g,
• cherry tomatoes 4-6 pcs.,
• green onions - to taste
• vegetable oil - for frying,
• soy sauce- 1 teaspoon,
• tomato ketchup- 1 teaspoon,
• mayonnaise - to taste,
• ground paprika - to taste.

Cooking process:

Chicken fillet cut into small cubes and fry in vegetable oil until cooked, at the end of cooking add ketchup, soy sauce, paprika.

Mix quickly and fry for 1 minute. cool down chicken pieces. Such a chicken, thanks to soy sauce and ketchup, turns out to be very soft and slightly spicy. Pairs well with fresh and crunchy vegetables.

Finely chop the cabbage, chop the green onion, cut the cherry tomatoes in half. It is advisable to use young cabbage. Tomatoes can be taken and ordinary, and not just cherry. You can add spicy Korean carrot for the filling, spinach and everything that your fantasy tells you.

Grease the cake lightly with mayonnaise. Suitable also mustard sauce or tomato ketchup. Put a little cabbage on a greased surface, add onion and tomato slices. Put the fried chicken fillet in the middle.

Fold the cakes into an envelope or triangle and immediately fry in a preheated dry frying pan for 1 minute on each side until golden brown. There is no need to pour oil into the pan, cook only in a dry pan. Only in this case the cakes will be crispy.

Well, it's delicious, you should definitely try it! I'm sure it fast food will often be on your table.

Mexican tortilla or tortilla is an indispensable dish on the Latin American menu, where it is used as an alternative to bread and the main component of many dishes: tacos, quesadillas, burritos, fajitas and enchiladas. Products are baked from wheat or corn flour, getting a different, but always worthy result.

Mexican cornmeal tortillas

Corn flour tortilla dough is always kneaded with wheat flour, which gives it the missing plasticity and softness. Products in this design will acquire the desired taste, but will not fall apart when rolling and baking. The specified number of components is enough for 6 cakes.

Ingredients:

• corn flour - 1 cup;
• wheat flour - ½ cup;
• water - ½ cup;
• salt - ½ teaspoon;
• oil - 1 tbsp. a spoon.

Cooking

1. Mix two types of flour with salt.
2. Pour warm water with oil, knead the dough, leave for 30 minutes.
3. Portions of the dough are rolled out between two layers of film.
4. Mexican corn tortilla is baked quickly: literally 1.5-2 minutes in a preheated pan, and the product is ready.

wheat tortilla

Mexican tortilla with your own hands can only be made from wheat flour. AT this recipe used butter, which creates the effect of sand texture products. However, if desired, it can be replaced with vegetable - the result will be different, but no less worthy and tasty.

Ingredients:

• wheat flour - 2 cups;
• salt - ½ teaspoon;
• water - 200 ml;
• oil - 50 g.

Cooking

1. Flour with salt and butter is rubbed to crumbs.
2. Add warm water and knead a soft dough.
3. After half an hour, the lump is divided into parts, each is rolled out thinly, placing portions between two cuts of the film.
4. Brown the products in a dry frying pan.

What to wrap in a Mexican tortilla?

Mexican tortilla dishes can be very diverse in composition, taste and nutritional value. Products made from corn or wheat flour are complemented with fillings from vegetables, meat, cheese, herbs, mushrooms and spices. Choosing the right recipe, you should rely on your preferences and the availability of products.

1. Mexican tortilla is delicious on its own and when served with all sorts of sauces, goulash or butter.
2. Using the product as a base, adding it with sauce, cheese, and other ingredients and sending it to the oven or microwave for a few minutes, you can get a delicious pizza.
3. The cake is often complemented not liquid filling, optionally supplementing the components with sauce.

Mexican flatbread pizza

Tortilla pizza is ready in minutes and can be served with dinner or for a quick snack. With pre-cooked cakes and a few more suitable ingredients available, create hearty meal won't be difficult. The composition of the delicacy proposed below can be varied at your discretion.

Ingredients:

• cake - 1 pc.;
• tomato sauce - 20 g;
• onion - ½ pc.;
• mozzarella - 50 g;
• ham - 50 g;
• cheese - 50 g;
• Italian herbs and oil.

Cooking

1. Spread the cake on a baking sheet and grease with sauce.
2. Slices of onion, mozzarella and ham are placed on top, sprinkled with herbs and then with cheese.
3. Next, the Mexican tortilla with filling is sent for 5 minutes to the oven, heated to 180 degrees.

Mexican tortilla with cheese

Considering all kinds of recipes with Mexican flatbread, a cheese appetizer attracts special attention. Captivating is its simple, quick presentation, the excellent balance of nutritional properties and calorie content, as well as the excellent taste characteristics of the resulting Mexican delicacy.

Ingredients:

• cakes - 2 pcs.;
• cheese - 150 g;
• any greens - 1 handful;
• oil - 1 tbsp. a spoon;
• pepper.

Cooking

1. One cake is placed in a frying pan and put on fire.
2. Sprinkle the product with cheese, lay out the greens and sprinkle with cheese chips again.
3. Cover the composition with a second cake, press well with a spatula.
4. After it is browned on one side, turn it over to the other, fry it, and pepper it when serving, sprinkle with oil.

Mexican tortilla with chicken

Tasty and satisfying, it is somewhat reminiscent of shawarma, but is made out in a slightly different composition. To prepare an appetizer, fresh Mexican tortillas based on corn or wheat flour are first baked, and then the components of the filling are prepared: chicken is fried and vegetables are chopped.

Ingredients:

• cakes - 4 pcs.;
• chicken fillet - 200 g;
• beans - 200 g;
• oil - 40 g;
• garlic - 2 cloves;
• bell pepper- 2 pcs.;
• cheese - 50 g;
• chili ketchup - 2 tbsp. spoons;
• parsley - 4 sprigs;
• salt, pepper, seasonings.

Cooking

1. Sliced ​​fillet is fried, salted, peppered and seasoned to taste.
2. At the end of frying, add garlic, warm up for a minute.
3. Peppers are fried separately, beans without juice are added, ruddy chicken, ketchup are laid, heated for 2 minutes.
4. In the center of the cake put the filling, cheese, roll up the envelope.
5. Mexican tortilla with stuffing is served while still hot.

Mexican tortilla with ham and cheese

A considerable audience of loyal admirers also has a delicious Mexican flatbread, cooked with a filling of smoked ham and hard cheese. A win-win combination of components will not leave anyone indifferent, and capricious fussy people can replace any of the components with the most preferable one.

Ingredients:

• cakes - 4 pcs.;
• ham - 4 slices;
• hard cheese - 200 g;
• mexican canned peppers- taste;
• green onions - 1 bunch;
• cilantro or parsley - 1 bunch;
• olive oil.

Cooking

1. Ham and peppers are laid out on a cake around the perimeter, sprinkled with herbs and cheese.
2. Fold the product in half, press it and place it in a heated pan.
3. After the tortilla with ham and cheese is browned on both sides, it is served at the table.

Mexican tortillas with minced meat

Or tacos, decorated with the addition of all kinds of vegetables, herbs and hot sauce. Often, the filling composition is supplemented with grated cheese or includes other components not specified in this recipe, according to your taste. The basis of the filling can be chopped beef, pork or chicken flesh.

Ingredients:

• cakes - 4 pcs.;
• minced meat - 200 g;
• sweet and hot peppers- ½ pcs.;
• onion and tomato - ½ each;
• greens - 1 bunch;
• sugar and grape vinegar - to taste;
• oil, salt, pepper, tomato sauce.

Cooking

1. The minced meat is fried, and the chopped onion is seasoned with vinegar and left for 30 minutes.
2. Add chopped peppers and tomatoes to the meat, cook until the moisture evaporates.
3. Squeeze the onion, add sugar, salt, herbs.
4. A couple of spoons of roasting, greens with onions, a little sauce are put on the cake and folded in half.

Mexican tortilla rolls

Everyone knows quickly drawn up, twisted in the form of a roll. Something similar is prepared from Mexican tortillas, complementing them with cream cheese and mayonnaise, fresh vegetables, ham, fish or sausages. Each time the result will be different, but always worthy and impressive.

Ingredients:

• cakes - 4 pcs.;
• ham or meat - 250 g;
• sweet and hot peppers - 1 pc.;
• cream cheese or sauce - 150 g;
• greens - 1 bunch;
• lettuce leaves - to taste.

Cooking

1. The cakes are heated in the microwave, smeared with cheese or sauce.
2. Lettuce, chopped ham and pepper are laid out, the products are rolled up, allowed to soak in the film.
3. Cut the rolls into portions and warm the tortilla rolls before serving in the microwave.

Mexican tortilla pie

Mexican tortilla is often used to decorate pies. Hearty, nutritious, surprisingly spicy and fragrant is an appetizing variation of a delicacy with a multi-component filling of chicken and ham, to which vegetables, hot peppers, cheese, greens and seasonings poached in oil are added.

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Mexican cuisine, which combines the culinary traditions of several nations, will appeal to everyone who loves juicy and bright tastes. Knowing certain tricks, everyone can cook her most popular dishes. All it takes is a small list of familiar ingredients and, of course, your willingness to experiment.

website selected 6 excellent Mexican dishes that will delight guests and are easy to prepare at home.

Fajitas

Perhaps this is the most popular dish of Mexican cuisine. It is customary to serve the filling for it hot, right in the pan and always along with traditional tortillas. So each guest can choose for himself what to wrap in a flatbread and with what sauces to eat it.

Ingredients:

• 1 red bell pepper
• 1 yellow bell pepper
• 1 red onion
• 1 chili pepper
• 1 can canned red beans
• 300 g beef
• 2 tbsp. l. tomato paste
• 3 art. l. vegetable oil
• 1 lime
• 4 wheat or corn tortillas

Cooking:

1. Cut into thin strips beef tenderloin, bell pepper and chili pepper.
2. Marinate meat in lime juice for 1 hour.
3. Put the vegetables in a hot frying pan and fry for 10 minutes.
4. We send the beef to the vegetables and fry for another 10 minutes, stirring occasionally.
5. Add to the contents of the pan tomato paste and beans, mix and keep on fire for a couple of minutes.
6. The fajitas filling is ready! Serve it along with tortillas, spicy tomato sauce and sour cream.

Guacamole

Loved by gourmets around the world, avocado paste can be used as a side dish, for example, with meat or fish. But according to tradition, it is consumed as a snack and eaten with corn chips.

Ingredients:

• 2 tomatoes
• 3 ripe avocados
• 1 bulb
• 1 chili pepper
• 1 lime
• 1 garlic clove
• bunch of cilantro

Cooking:

1. Finely chop the onion, garlic and cilantro. Grate lime zest.
2. Take out the seeds from the chili pepper, remove the skin from the tomatoes and also cut.
3. Knead all the ingredients with a fork. Salt and mix again.
4. Add a couple of tablespoons of water and lime juice.
5. We clean the avocado from the skin, remove the stone and cut into several pieces.
6. Add the avocado to the tomato and chili paste and mash thoroughly with a fork.

Serve with corn chips. Enjoy your meal!

Fresh mexican salsa

Spicy mexican sauce goes well with potatoes and meat and adds spice and richness to dishes.

Ingredients:

• 3 tomatoes
• 1 bulb
• 4 garlic cloves
• 2 chili peppers
• juice of 1 lime
• 2 tbsp. l. tomato paste
• 2 tbsp. l. olive oil
• zira, salt, pepper to taste

Cooking:

1. Remove the skin from the tomatoes, cut into cubes.
2. Cut the onion and garlic the same way.
3. We clean the chili pepper from seeds, cut into strips.
4. Mix all the ingredients, salt and pepper, add cumin and tomato paste.

Drizzle with lime juice and olive oil.

Chili Bean Soup

Mexicans love beans and add them to almost everything. Dishes with her, like this spicy and fragrant soup, are very nutritious and tasty.

Ingredients:

• 300 g red beans
• 2 l vegetable broth
• 1 bunch cilantro
• 8 garlic cloves
• 2 red chili peppers
• 1 st. l. zira seeds
• 1 st. l. coriander seed
• 1 tsp allspice
• 4 tbsp. l. olive oil
• salt to taste

Cooking:

1. Soak beans in cold water and leave for 8-10 hours.
2. Drain the water from the beans, pour it with vegetable broth and set to cook for 1 hour.
3. Pour 2 cups of broth into a separate saucepan and set aside for a while.
4. Take out a small amount of beans in a saucepan. It will come in handy for decoration.
5. Grind the rest of the broth along with the beans in a blender.
6. Chop the garlic and de-seeded chili peppers.
7. In a dry frying pan, fry the cumin, coriander and allspice within 2 minutes.
8. We send garlic, chili to the pan, add vegetable oil. Fry for 1.5 minutes.
9. We put the reserved broth on the fire, transfer the contents from the pan and mashed potatoes from the blender into it, salt and pepper. Soup should only be warmed up, not boiled.
10. Pour the soup into bowls and add the beans that we prepared for decoration.

Serve with greens. The dish is very aromatic and rich.

Huevos rancheros

According to legend, this dish was first invented by cowboys many years ago, and today it pleases every Mexican for breakfast. It can be eaten straight from the pan or wrapped in a traditional flatbread.

Ingredients:

• 2 eggs
• 2 tomatoes
• 1 red pepper
• 1 green pepper
• 100 g smoked sausage
• 1 red onion
• 2 tbsp. l. tomato paste
• 2 tsp ground cumin
• 2 garlic cloves
• 2 tbsp. l. vegetable oil
• bunch of parsley

Mexican corn or wheat flour tortilla is great for breakfast! Choose from toppings to suit your taste!

Probably, many have an idea of ​​\u200b\u200bwhat a Mexican tortilla looks like. Cornmeal tortilla or wheat flour tortilla is often used as a substitute for bread and also serves as a base for other dishes.

You can cook tortilla yourself, especially since the process is quite simple, and the set of products for it is minimal. AT original recipe Tortillas should use cornmeal, but it can also be substituted with wheat flour.

• Wheat flour - 240 g
• Water - 125 ml
• Butter - 30 g
• Nutmeg - 1 pinch
• Salt - 1 teaspoon

How to make wheat tortillas: sift into a bowl right amount flour.

With clean hands, grind the butter with flour so that crumbs are obtained.

Pour salt into the resulting flour crumbs and, for a change, ground nutmeg.

Pour in the stated amount of water.

Knead the dough for Mexican tortillas. We will put it in a warm place for half an hour so that it rests.

Time is up, let's continue. We divide the dough ball into parts. About 8 pieces come out of this amount of dough. We make small buns out of them.

We roll each bun into a thin cake (thickness no more than 2 mm).

Now you need to heat the pan well. Please note that we do not lubricate it. We spread one cake on hot pan. Bake the tortillas for 1.5-2 minutes on each side.

In ready-made cakes, you can put grated cheese with herbs. It turns out great dish for a snack.

Wheat tortillas are ready. Enjoy your meal!

Recipe 2: Spanish tortilla with potatoes and mushrooms

A Spanish tortilla is an omelette topped with potatoes and onions. But often other products are added to the main ingredients. This tortilla is topped with bacon and mushrooms. Due to the ease of preparation and the available products, tortilla is very convenient to prepare for breakfast.

• Boiled potatoes (in uniform) 360 gr.
• Chicken egg 6 pcs.
• Champignons 250 gr.
• Bacon 80 gr.
• Vegetable oil 2 tbsp.
• Bulb onion 50 gr.k 4a
• Salt to taste
• Black pepper to taste

Wash and dry mushrooms. Cut into small slices.

Cut the onion and bacon into small cubes.

Peel the boiled potatoes and cut into slices.

Saute bacon and onion in hot oil.

Put the mushrooms and potatoes, salt and mix well. Fry 10 minutes.

Lightly beat the eggs with a whisk. Salt and pepper them.

Pour the eggs into the skillet. Cook the tortilla over low heat for about 5 minutes.

Once the tortilla is browned on the bottom, turn it over with a plate and fry on the other side.

Finely chop the herbs and sprinkle before serving. Enjoy your meal!

Recipe 3: Mexican Tortilla

The classic Mexican tortilla is a round, thin tortilla made from corn or wheat flour. It can be served with main courses (like bread) or act as a base for toppings.

Although corn flour is less popular in our cuisine than wheat flour, it is quite affordable - it is often found on store shelves, especially large supermarkets. It has a pleasant yellow color, thanks to which the finished cakes are “sunny”, attractive and appetizing. In addition, products prepared on cornmeal, are particularly light, crumbly, do not get stale longer and retain their taste.

• cornmeal - 170 g;
• wheat flour - 70 g;
• vegetable oil - 1 tbsp. a spoon;
• fine salt - a pinch;
• water - 120 ml

Sift two types of flour into a working bowl (wheat is added to simplify working with the dough - with it the cakes are more elastic when rolled out, crumble less and do not fall apart).

Dissolve salt in warm water. Add refined oil and pour the liquid into the flour mixture.

Let's move on to manual kneading. It is not required to knead such a dough for a long time, it is enough to achieve uniformity and smoothness, to get a soft and elastic flour ball. If necessary, adjust the amount of flour or water - if the dough turned out to be watery and very sticky, in small portions add flour, knead to the desired consistency. If, on the contrary, the mass came out very dry, crumbly and does not gather into one lump in any way, add water (but always in small portions, just a little bit, so as not to overdo it).

Wrapped in cling film or covered with a towel, leave the flour lump alone for half an hour (with room temperature) - after "rest" the dough will become even more pliable and "obedient" in work. After the specified time, divide the mass into 6 identical koloboks.

Let's start rolling out the cakes. It is most convenient to do this between two sheets parchment paper so that the dough does not stick to the surface and does not crumble. We spread the flour bun on one sheet, cover with a second sheet. We flatten the ball with the palm of our hand into a round cake, and then roll it out with a rolling pin as thin as possible, but at the same time we do not allow the dough to break.

We will cook the cakes in a dry frying pan without adding oil. Products are dried very quickly (about a minute on each side), so you can immediately roll out all the workpieces before starting the frying process. So, we place the cake on a hot surface, keep it on medium heat until bubbles appear on the surface of the dough and a spotty crust on the bottom. The thinner the cakes are rolled, the less time frying.

Turn over and bake the second side (as a rule, it browns faster than the first). It is very important not to overdry the cakes in the pan, otherwise they will turn out hard and will break when folding the filling.

Remove the toasted corn tortilla from the pan. Cover with a towel to keep soft and flexible. We do the same with the rest of the blanks. If a quesadilla or other dish based on Mexican tortillas is not cooked immediately, but the next day, we store the products in a bag or a dry, tightly closed container. The classic corn tortilla is ready!

Recipe 4, step by step: wheat tortilla

Tortilla is a thin flatbread made from corn or wheat flour, eaten mainly in Mexico, Central America and the United States. In Mexico, the stuffed tortilla is one of the national dishes. Tortilla is the basis for many dishes (mainly Mexican cuisine), for example, enchiladas, burritos, fajitas, tacos, quesadillas, where various fillings which can be both salty and sweet.

Tortillas cooked at home are much tastier than store-bought ones, and besides, you yourself control what is included in their composition, you can adjust the thickness and diameter of the tortillas. I will do wheat tortillas. The recipe is very simple and clear, it is even surprising how such delicious cakes are obtained.

• flour 320 g
• butter 50 g
• salt ½ teaspoon
• water 170-200 ml

First, mix the butter with flour and salt. It is not necessary to get the oil out of the refrigerator in advance, we need it cold. To mix the ingredients, it is convenient to use a food processor or chopper to quickly combine the ingredients, but you can simply cut the butter into small cubes with a knife or grate. So, mix and rub with your hands until crumbs.

As a result, we get a mixture that resembles small crumbs.

Next you need to add warm water(about 60°C). Since the quality of the flour is very different, here it is necessary to carefully approach this stage, the amount of water can vary from 170 to 200 ml. Start small and add more water as needed. It took me 170 ml of water. At the beginning it will seem that there is not enough flour, as the dough sticks to the hands, but it is worth kneading it for 5-7 minutes and the dough becomes soft, elastic and does not stick to the hands. If necessary, you can add a little flour.

Now we need to divide the dough into identical pieces - future tortillas. I cooked the tortillas in a pan with a diameter of 24 cm (the diameter of the flat bottom, not the rim, which is usually used to measure the diameter of the pan), so I divided the dough into 7 balls. If you can use a larger diameter, then reduce the number of balls to 6 or even 5. Cover them with a towel or better cling film and let them “rest” for 10-15 minutes at room temperature so that the dough becomes soft and easy to roll out.

We roll each ball very thinly with a rolling pin to the required diameter on a surface sprinkled with flour, trying to maintain a round shape.

Carefully transfer the rolled cake to a well-heated pan without oil. We fry on a strong fire.

When the tortilla becomes opaque and starts bubbling, flip it over to the other side. It took me about 30-40 seconds to fry each side.

Lay the tortillas fried on both sides in a nice pile on a plate. Ready-made tortillas can be consumed immediately (they are delicious even without filling, and this is quite surprising!), Or you can store them in the refrigerator, wrapped in plastic wrap and reheat as needed.

Recipe 5: Tortilla with Mushroom Stuffing

• wheat cake - 5 pcs.;
• sausages - 4 pcs.;
• oyster mushrooms - 500 gr.;
• Dutch cheese - 150 gr.;
• vegetable oil - 80 gr.;
• onion - 1 pc.;
• salt - to taste;
• dill and parsley - to taste;
• ground black pepper - to taste

I wash my oyster mushrooms and chop them with my hands.

I put the cauldron on the stove, add vegetable oil and pour the mushrooms.

While the mushrooms are fried

I clean, wash the onion and cut it into half rings.

I add the onion to the cauldron to the mushrooms and fry.

I cut sausages, as in the photo.

I add them to the pot and fry them.

Salt and pepper to taste.

The filling is ready. Rub cheese on a coarse grater.

I put a cake on the table

and spread it hot! stuffing,

topped with grated cheese,

I add greens.

I quickly roll the cake so that the cheese has time to melt and fasten it with a toothpick, as in the photo.

The dish is ready. Appearance and the taste turned out to be excellent, the dish is worthy of treating guests.

Recipe 6: Tortilla with minced meat and beans (with photo)

Tortilla is a Mexican flatbread that will help diversify and brighten up your menu. Especially delicious tortillas are obtained with filling: from meat, fruits, vegetables. I suggest making tortillas with minced meat, beans and fresh vegetables. Very juicy, tasty and satisfying. Be sure to cook this dish. Rest assured that you and your loved ones will love it.

• Flatbread (tortilla) - 6 pcs
• Minced meat - 500 g
• Onion - 1 pc.
• Soy sauce (TM Kikkoman) - 1 tbsp. l.
• Hot red pepper - 1 tsp
• Cucumber (long-fruited) - 1 pc.
• Corn (canned) - ½ ban.
• Tomato (large) - 1 pc.
• Green onion - 1 bunch.
• Ketchup (spicy) - to taste
• Vegetable oil (for frying) - 1 tbsp. l.
• Mayonnaise - to taste
• Canned beans - 1 ban.
• Lettuce / Lettuce - 1 bunch.

Onion cut into small cubes. Heat up the pan with vegetable oil Add the onion and fry over medium heat until translucent.

Then add the minced meat, kneading it in a pan with a wooden spatula. And fry until done. I have homemade minced meat (pork + beef).

We shift the minced meat into a deep bowl, add 1-2 tbsp. l. soy sauce. Focus on your taste, as the salinity of different types sauce is different. I used Kikkoman soy sauce, 1 tbsp was enough for me. l. Mix the meat well with the sauce.

Adding red hot pepper. The stuffed tortilla must be spicy. We mix. I love spicy, so I pepper from the heart.

Throw the canned beans on a sieve and pour over boiled water (not hot!). Add to mince and mix well. Meat filling ready.

Let's prepare the vegetable filling. Cucumber cut into small cubes.

Add ½ can canned corn, approximately 220-250 grams.

Finely chop the green onion and add to the corn.

Cut the tomatoes into cubes, add to the vegetables and mix well. vegetable filling ready. You can add other ingredients: avocado, cheese, sweet pepper.