Chocolate Hotcake Nachos

INGREDIENTS

2 cups MAYA Chocolate Hotcake Mix
1 teaspoon salt
3 tablespoons shortening
1/2 cup water

Filling:
2 tablespoons cooking oil
1 1/2 teaspoons chopped garlic
1 small onion, chopped
1/4 kilo ground beef
4 teaspoons ground cumin
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1/4 cup water
1 cup cooked kidney beans
3–4 pieces siling labuyo, sliced

PROCEDURE

Combine hotcake mix and salt in a bowl. Cut–in shortening into flour mixture until particles are size of small peas. Sprinkle with water (1 tablepoon at a time) until all flour particles are moistened and dough almost cleans side of bowl. Gather dough into a ball. Roll into 8 rectangle approximately 1/4 inches in thickness on floured surface, cut into stripes then into triangle. Heat tortillas in ungreased 10–inch skillet over medium high heat, turning frequently until hot and pliable or until tortillas come out dry around edges. Transfer into lettuce lined serving tray. Prepare filling.

Heat oil in a pan. Saute garlic and onion. Add beef and spices and continue cooking until meat is slightly browned. Add water if beef is too dry. Add cooked beans. Add siling labuyo. Continue simmering until meat is completely cooked. Serve with nachos.