Servings: people
Mexican Pancakes with Beef
There is a reason why Mexicans love food pancakes. These delicious corn pancakes taste fantastic and are super easy to make. The filling is beef and veggies.
Ingredients
- 309 gram Milk
- 120 gram Cornmeal Whole Grain
- 60 gram Corn Grits
- 2 pcs. Egg
- 6 gram Salt
- Oil Neutral in taste. For frying
- 500 gram Ground Beef
- 3.5 gram Smoked paprika
- 0.5 gram Oregano
- 2.8 gram Garlic Powder
- 2.1 gram Cumin
- 1 gram Cilantro
- Oil Neutral in taste. For frying
Instructions
Corn Pancakes
- Whisk all the ingredients together until you have a smooth, lump-free batter.
- Feel free to use an immersion blender or an electric mixer for this.
- The key to making good pancakes is having a hot pan.
- You probably know the one about the last pancake always turning out perfect and the first one always needing to be tossed.
- That's only because your pan isn't hot enough when you start.
- So, perhaps start by heating the pan in advance.
- This recipe makes 8 corn pancakes, and you'll need about a small tablespoon of oil per pancake.
- Once the pan is hot, pour the oil onto the pan and a small deciliter of batter.
- When the pancake begins to bubble a bit, flip it and cook it through on the other side.
- Continue with the other 7 and serve immediately thereafter.
Beef Filling
- Mix the minced beef with the spices and fry it in the oil for 15 minutes in a pan.
- Stir the meat about every 5 minutes.
Salad
- My salad isn't so Mexican, but it's still packed with good flavors.
- Wash the ingredients and cut them into slices/cubes.
Serving
- Place a pancake on your plate and spread a bit of crème fraiche and salsa on it.
- Place the meat on top and then the salad with baby spinach, sugar snap peas, pineapple, radishes, avocado, tomatoes, and spring onions.
- Enjoy your meal.