C’mon, treat yourself to chebureki once in a while.. they’re calling you 🙂
I like to use uncooked tortillas for the dough. Of course you can make your own but ain’t nobody got time for that 😉 For the meat I used beef and pork, but you can also add in turkey or bacon or anything else you like. Put the meat onto half of the tortilla, fold it in half and seal using a plate. Roll the edge of the plate on the edge of the tortilla and then double check for no holes. You need at least a centimeter of oil in a frying pan to fry the chebureki. And y’all, I gotta warn you – if you don’t seal the tortillas correctly, they will splatter so much you will wake up the next morning not knowing what happened. I’m telling you, they are sooooo juicy inside so please be careful and don’t poke them and double check for a tight sealing. I almost made it without them splattering during this batch, until I accidentally poked a little hole with a fork. I was hiding behind the wall while it had it’s moment but still, it was scary!
- 1 lb ground beef
- 1 lb ground pork
- 2-3 medium onions
- 1-2 cups chopped cilantro
- salt and pepper to taste about a tsp each
- 18-20 uncooked tortillas
- vegetable oil *enough to fully cover the bottom of your pan
Mix the meat mixture ingredients together. Or run them through a grinder if not ground yet.
Lay out the tortilla and put a heaping spoonful of the meat mixture on it. Fold the tortilla in half and seal it by using the edge of a round plate and pressing it into the round side of the folded tortilla.
Once you're done filling the tortillas, heat enough oil to generously cover the bottom of the frying pan. Fry each tortilla until golden brown on each side, which takes about 2 minutes when you're one medium high heat. Lay them out on a paper towel to absorb the oil.
Serve with sour cream or a salsa lighten it up. Enjoy!
I like A LOT of cilantro (I used around 2 cups). It adds freshness and color to an otherwise hearty meal.
I bought fresh meat and then used my KitchenAid grinder attachment to grind the meat. I also added in the onions through the grinder so that they would mix seamlessly into the meat.
Chebureki are the best and crispiest when they're just done.