Chilli beef in tortillas
For the tortillas
For the filling
To make the tortillas, mix the flour and baking powder with the salt. Mix in the oil using a fork, then add enough lukewarm water to enable you to gather the dough into a ball with your hands. Knead lightly to smooth, then leave covered in the bowl for at least 20 minutes.
Divide the dough into 24 balls, and roll out each one on a lightly floured surface into a thin pancake, or tortilla.
Heat a non-stick frying pan without any oil, and cook each tortilla until the top surface bubbles up. Puncture the blisters and turn to cook the other side. Wrap the tortillas in a clean cloth to keep warm.
Meanwhile, to make the filling, heat the oil and sweat the onion gently with the oregano, cumin, chilli powder and paprika until the onion is just soft. Add the beef, green pepper and garlic, and stir gently using a wooden spoon until the meat changes colour and breaks into granules.
Put the tomato purée into a bowl, and mix with its own volume of cold water. Stir into the meat and cook, covered, for about 10 minutes. Serve hot with the warm tortillas.