Cononachos

Yamilette González
Yamilette González
Enjoy this fun snack for the Super Bowl! These amazing cononachos are made with flour tortillas filled with chili and served with guacamole and cream, give them a try!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • vegetable oil , for the chili vegetable oil , for the chili
  • 500 grams ground beef, for the chili 500 grams ground beef, for the chili
  • 1 cup onion, finely chopped, for the chili 1 cup onion, finely chopped, for the chili
  • 1/2 carrots, finely chopped, for the chili 1/2 carrots, finely chopped, for the chili
  • 2 tablespoons garlic, finely chopped, for the chili 2 tablespoons garlic, finely chopped, for the chili
  • 1 red bell pepper, finely chopped, for the chili 1 red bell pepper, finely chopped, for the chili
  • 2 Jalapeño chiles, finely chopped, for the chili 2 Jalapeño chiles, finely chopped, for the chili
  • 1 cup ground tomato, for the chili
  • 1 cup tomato purée, for the chili 1 cup tomato purée, for the chili
  • 3 tablespoons tomato paste, for the chili 3 tablespoons tomato paste, for the chili
  • 1 tablespoon chile flakes, for the chili 1 tablespoon chile flakes, for the chili
  • 1/2 teaspoons ground cumin , for the chili 1/2 teaspoons ground cumin , for the chili
  • 1 cup whole black beans, without broth, for the chili
  • 1 cup yellow corn kernel, for the chili 1 cup yellow corn kernel, for the chili
  • salt , for the chili salt , for the chili
  • pepper , for the chili
  • flour tortillas, burrito
  • cooking spray
  • guacamole, for serving
  • sour cream , for serving
  • cilantro, for serving
Preparation
1h 30 mins
1h 5 mins
Low
  • Heat the oil in a saucepan over medium heat, then add the ground meat and onion and cook until the meat releases its juices and the onion softens. Next, add the carrots, garlic, bell pepper, and jalapeños, and continue cooking until they are bright in color and slightly softened.
  • Incorporate the crushed tomatoes, tomato puree, tomato paste, chili flakes, and cumin. Cover and continue cooking on low heat for 30 minutes.
  • Add the black beans and corn kernels. Cook for 15 more minutes and adjust the seasoning.
  • Cut the burrito tortillas in half and roll them to form a cone, then insert a toothpick to prevent them from unfolding. Place the cones on a baking sheet, spray with a little cooking oil, and bake at 180 °C for 20 minutes or until golden and firm. Let cool and set aside.
  • Fill the cononachos with the chili, add a bit of guacamole, serve with cream, and garnish with cilantro.
  • Serve the cononachos and enjoy with a beer.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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