1 pound ground beef
1/2 cup chopped onions
1/2 cup red bell peppers chopped
1 clove garlic minced
1 teaspoon dried Mexican oregano
1/2 teaspoon hot smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes
salt and pepper to taste
1/2 cup tomato paste
4 tablespoons water
12 tortillas for frying
canola oil for frying
sour cream and salsa for serving
Cook the ground beef in a skillet until brown and crumbly, stirring occasionally and breaking up with a wooden spoon.
Add the onion, bell pepper and garlic and cook, stirring occasionally until softened.
Stir in the herbs and spices and season with salt and pepper to taste. Add the tomato paste and stir well. Stir in the water as needed for consistency. Cover and cook on low for 10 minutes.
Place a little of the beef mixture on each corn tortilla and roll up. Secure with a wooden toothpick and fry quickly in a little oil until golden.
For the flour tortillas, place beef mixture on half of the tortilla and fold over. Fry on each side until browned.