Mexican Pupinova Pita

Ingredients

In this Mexican-American adaptation of Pupinova Pita, we replace the traditional phyllo dough with a soft tortilla. The filling remains similar, with ground beef, onions, and spices, but we incorporate Mexican flavors by adding cumin, chili powder, and paprika. The baking process gives the dish a crispy texture, reminiscent of Mexican chimichangas. We alse have the original recipe for Pupinova pita, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 4 large tortillas 4 large tortillas
• 1 cup (240ml) shredded cheese (cheddar or Mexican blend) 1 cup (240ml) shredded cheese (cheddar or Mexican blend)
• Optional toppings: salsa, guacamole, sour cream, chopped cilantro Optional toppings: salsa, guacamole, sour cream, chopped cilantro

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 25g (3g sugars)
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
3. 3.
   Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
4. 4.
   Stir in the cumin, chili powder, paprika, salt, and pepper. Cook for an additional 2 minutes to allow the flavors to meld.
5. 5.
   Place a tortilla on a flat surface and spoon a portion of the beef filling onto the center. Sprinkle with shredded cheese.
6. 6.
   Fold the sides of the tortilla over the filling, then roll it up tightly.
7. 7.
   Repeat the process with the remaining tortillas and filling.
8. 8.
   Place the rolled tortillas on a baking sheet and bake for 15-20 minutes, or until the tortillas are crispy and the cheese is melted.
9. 9.
   Serve the Mexican Pupinova Pita hot, with optional toppings such as salsa, guacamole, sour cream, and chopped cilantro.

Treat your ingredients with care...

• Tortillas — Choose soft tortillas that are pliable and easy to roll. Corn tortillas are a great gluten-free option, while flour tortillas provide a softer texture.
• Ground beef — Opt for lean ground beef to reduce the fat content of the dish. You can also substitute ground turkey or chicken for a lighter alternative.
• Cheese — Use shredded cheddar or a Mexican blend for a melty and flavorful filling. If you prefer a dairy-free option, try using dairy-free cheese or omit it altogether.

Tips & Tricks

• Customize the spice level by adjusting the amount of chili powder and cumin to suit your taste.
• Add a squeeze of lime juice to the filling for a tangy twist.
• For a vegetarian version, substitute the ground beef with cooked black beans or grilled vegetables.
• Serve the Mexican Pupinova Pita with a side of Mexican rice and refried beans for a complete meal.
• If you prefer a milder flavor, use a mild chili powder or omit it altogether.

Serving advice

Serve the Mexican Pupinova Pita hot, straight from the oven. Garnish with your choice of toppings, such as salsa, guacamole, sour cream, and chopped cilantro. Cut each pita in half diagonally for easy handling and presentation.

Presentation advice

Arrange the Mexican Pupinova Pita halves on a platter, with the cut sides facing up. Drizzle some salsa or sour cream over the top for an attractive presentation. Garnish with a sprig of fresh cilantro for a pop of color.