1 pound tortillas, warmed
2 avocados, peeled and sliced
2 (10.75 ounce) cans tomato paste
2 tablespoons chile sauce
1 tablespoon ground black pepper
2 jalapeno peppers, seeded and chopped
Place tortillas into a large bowl. Use a large tablespoon to fold edges of tortillas to seal. Refrigerate for about 4 hours.
At certain times throughout the day (evening, on the weekend) gently roll the tops of the meat and tomato halves of the rolled tortillas in cornflour so that they are completely submerged, sealing. The tops of peppers should be patted dry before rolling in the paste/chile sauce mixture.
In a large skillet, heat over medium high heat one taste of avocado, drip lightly with tomato paste/chile sauce mixture, and pour into a large bowl.
Roll bagauras or burritos with pieces of tortilla to allow lots of room for folding. Place rolls flat on the bottom of one tortilla. Fold over edges to seal, pressing down bottom and sides to seal.
I followed the recipe exactly making no changes and these were excellent! My husband complained when they were all gone. My only warning would be to be careful when grilling, the bacon on it can be very dry.
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