Portions: 02 Preparation time: 40 minutes

Chilli con carne tortilla pockets with capers in oil with herbs OLE!

– 3 tortillas
– 1 onion
– cooking oil
– 500g minced pork shoulder meat
– 1 can of tomatoes
– 2 cloves of garlic
– ½ can of red beans
– 1 bell pepper
capers in oil with herbs OLE!
– 1 teaspoon chilli powder
– 1 teaspoon of ground cumin
– salt & pepper
– 1 teaspoon of sugar (optional)
– cilantro/parsley

To serve:
– sour cream
– 1 tablespoon Provencal herbs and chilli flakes
– arugula/leaf mix
– salt & pepper

Combine sour cream with spices. Leave it in the fridge.

Dice the onion. Fry in oil with squeezed garlic, chilli and cumin. Wait until the onion is glazed and gradually add the meat. Cook until brown on all sides. Add canned tomatoes. Cook for a while and cover. When the sauce is reduced, season with salt, pepper and, if necessary, sugar. Add the diced peppers and capers and simmer for another 10 minutes. At the very end, add the beans.

In the meantime, cut the tortillas in half. Use a paper towel and aluminum foil to form a cone and wrap half of the cake around it. Use a toothpick to connect the end of the cake with the rest and gently form the cone. Do this with each half of the cake. Fry the finished cones in a dry frying pan on each side so that the dough is browned. Remove from the pan and carefully remove the toothpicks. Place chilli con carne inside each cone. Serve warm, arranged on a plate with arugula/leaf mix and cream sauce.