Stuffed pancakes

Mexican style pancakes

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Mexican style pancakes, i.e. pancakes prepared with lots of ingredients are typical in Mexican cuisine. These ingredients include red beans, corn, lime, chili and ground meat. I can assure you that these pancakes are very tasty and you will not be able to say no to them. The portion from the recipe below is enough for three dinners for two people.

I start preparing Mexican style pancakes by placing the ingredients for the filling on the hob. As soon as they are cooking, I make the pancake batter and fry the pancakes. In the meantime, I quickly prepare the tomato sauce which I later use for covering the pancakes with. I make the pancakes filling with ground beef, a lot of tomatoes, onions, corn, red beans and spices. Sometimes I replace beef with a mixture of beef and pork or just poultry meat.

As Mexican dishes are seasoned quite well, I season the stuffing with both sweet and hot paprika, oregano, salt and pepper. If you like it, you can also add ground cumin. I cook the ingredients for the stuffing for a while, then add the grated cheese and set it all aside to let it cool down. I make the pancake batter in the simplest way, using only basic ingredients. After mixing them, I fry medium-sized pancakes and fill them with the stuffing. I bake the stuffed and rolled pancakes with sauce and cheese.

I love these Mexican style pancakes with sour cream, but you might as well serve them with guacamole sauce. Mexican style pancakes are perfect for lunch and dinner. I recommend you the following recipe for Mexican style pancakes I am sure you will like it.

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Stuffed pancakes
Pancakes Mexican style

Ingredients for Mexican style pancakes.

Pancake batter:

  • 240 g all-purpose flour
  • 300 ml water
  • 300 ml milk
  • 1/2 teaspoon of salt
  • 1 egg “L”
  • 1 teaspoon of sugar
  • oil for frying

Stuffing:

  • 400 g minced beef
  • 150 g onion
  • 2 big cloves of garlic
  • 240 g canned red beans (can 400 g)
  • 285 g canned sweetcorn (can 340 g)
  • 2 tablespoons of oil
  • 450 g tomatoes
  • 50 g cheese
  • 1 teaspoon of sweet paprika powder
  • 1 teaspoon of oregano
  • 1 and 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 1 teaspoon of chopped chili
  • 100 ml water

Additionally:

  • 450 g tomato sauce
  • 100 g cheese
  • 1 teaspoon of oregano
  • 1/2 teaspoon of salt
  • a small bunch of coriander
  • lime and sour cream for serving

How to make Mexican style pancakes.

Preparation of pancake batter.

Pour milk and water into a bowl, add egg, sugar, salt and sifted flour. Whisk for about a minute or until there are no lumps in the batter. When mixed, set it aside for 10 minutes.

Put the frying pan on the heat, warm it up and when it’s hot, brush it with a little oil. Using a ladle, thinly pour the pancake batter. Fry the pancakes over a medium heat until golden brown on both sides.

Stuffing – preparation.

Put the finely chopped onion and oil in a large frying pan and fry for 3-4 minutes over medium heat. Add mashed garlic and finely chopped chili to it. After a minute of frying, add the minced meat, oregano, sweet ground paprika and diced tomatoes. Continue frying for 10 minutes, then add the corn, beans, salt, pepper and water. Cover the frying pan with a lid and simmer for 30 minutes, stirring occasionally. Remove the cooked stuffing from heat, add cheese, mix and cool it down.

Preparation of tomato sauce.

Pour tomato sauce, oregano and salt into a pot. Bring it to a boil.

Assembling Mexican style pancakes.

Place the fried pancakes on the kitchen counter, fill each with cold stuffing and roll it up.

Brush the heat-resistant baking dish with a little tomato sauce, place the filled pancakes in next to one another, pour the tomato sauce over them and sprinkle on the top with cheese. Next, cover the dish with aluminium foil or a lid and place it in an oven preheated to 180 degrees Celsius for 30 minutes.

Serve Mexican style pancakes with a dash sour cream, sprinkled with chopped coriander and drizzled with a little lime juice.

Stuffed pancakes
Pancakes Mexican style

Good to know when making Mexican style pancakes.

I fried the pancakes in a 24 cm wide pan. In total I got 9 pancakes.

You can replace the coriander with parsley or fresh herbs such as oregano, basil or chives.

I bake my pancakes in two medium-sized baking dishes. When filled with stuffing and rolled up, the pancakes are quite large, therefore they need some space in the baking dish. Do not put them on top of each other, they should lie next to each other.

The pancakes can be served with guacamole.

Do you like pancakes? If so, try our recipe for Banana flour pancakes with strawberries.

Stuffed pancakes
Pancakes Mexican style
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