Mexican yep


the Mexican adventure




Ingredients (for 8 to 10 yeps) :

  • 200g (8 oz) of yep rice mix
  • 500 ml of water
  • 2 eggs
  • 300 g lean minced beef
  • 1 tbsp olive oil
  • 3 tomatoes
  • grated Cheddar
  • 1 lettuce
  • 1 red onion
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano,
  • ½ teaspoon chili powder
  • 1 teaspoon mild paprika
  • salt and pepper
  • 2 tbsp tomato paste
  • 1 cube MAGGI / Knorr crumbled
  • 2 small red bell pepper
  • 1 tin canned corn grain or 240 g drained
  • 1 tub of guacamole



Rinse  the corn, cut the salad in strips, dice tomatoes and green peppers into small cubes, onion into fine slices. Reserve a few onion, tomatoes, peppers and corn grains for decoration.

Heat olive oil in a large non-stick pan and cook onion until tender. Add minced beef and cook for 5 minutes or until beef is cooked to your liking. Add tomato and tomato paste and stir for 3 minutes, then add corn grains, crumbled MAGGI, pepper, herbs and spices. Stir occasionally and simmer for 5 minutes then remove from heat.

Stir the yep mix into water. Add eggs and a pinch of salt. Stir the yep mix until smooth

Heat a lightly oiled, non-stick frying pan. Pour a laddle of batter to and form a crepe (pancake). Cook for 1 to 2 minutes on each side. Flip the yep on a lightly oiled plate. Let it cool down for a minute or 2 before handling.

Fill with a bed of lettuce, place 2 or 3 tbsp of beef mixture. Sprinkle with grater cheddar, onion, tomateos and green pepper

Fold your yep in half or roll it.

Serve with guacamole and chili.






How to prepare a yep


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