1 cup Pepe's Chicharrones, crushed
1 cup Water
2 Tbsp. Half and half
Coconut oil or butter to grease the pan
2 cups Shredded beef, cooked
1 small Onion, chopped
1 Tbsp. Chili powder
1 tsp Ground cumin
4 1/2 cups Green chilies, finely diced
1 cup Tomatoes, chopped
1 cup Pinto beans
1 cup Sweetcorn
1 Tbsp. Tomato ketchup
1 cup Cheddar cheese
2 Tomatoes, chopped for topping
2 cups Lettuce, shredded for topping
In a large mixing bowl, mix all of the ingredients together until combined.
In a large non-stick pan, melt coconut oil or butter.
Pour 1/4 cup of batter in the pan at a time.
Flip your pancake once golden brown underneath, and small bubbles start to form on the top of the batter.
Add cooked shredded beef and onion to a large frying pan.
Fry the mixture for 3 minutes, then add the spices, tomatoes and seasoning.
Simmer for 10 minutes.
Mix in the pinto beans, sweetcorn, ketchup, 4 Tbsp. water, and simmer for 10 minutes.
Lay pancakes flat and add mixture on top.
Roll up and pack tightly in a 9 x 12 casserole dish.
Sprinkle with the cheddar cheese and place under the broiler for about 4- 5 minutes or until cheese is melted.
Remove from oven and top with tomatoes and lettuce.