This is an experimental filling for pancakes. It has some slightly Mexican overtones.

Ingredients

Preparation

1. Chop the onion and fry slowly in the oil until dry.
2. Chop the garlic. When the onion is nearly ready, crush into the mixture and cook with the onion for about a minute.
3. Warm the spices in a dry pan until they “smell aromatic”. Grind in a spice grinder and add to the onion mixture when the garlic has been in for about a minute. Mix until the aroma of the spices is noticeable.
4. Fry the meat in the onion and spice mixture until brown. Add the tomatoes and heat until about half of the liquid has evaporated.
5. Put the entire contents of the pan thorough a coarse grind in a mincing machine. I don't think that a blender will do here; it would make everything too fine.
6. Replace the meat mixture in the pot and add the herbs. Stir and cook until pretty much dry.
7. When the meat is ready, add the vinegar and stir.
8. Chop onions finely. Chop tomatoes into small cubes, Serve the filling with tomatoes, guacamole, chopped onions, chopped lettuce and pancakes. Fill the pancakes at the table.