Blinis Con Carne Recipe

Prepare batter

In a bowl whisk together flour, salt and sugar. In a separate bowl beat the egg with milk and melted butter. Gradually whisk wet into dry until a smooth, slightly thin batter forms. Let rest 10–15 minutes at room temperature (or refrigerate up to 1 hour).

Cook blinis

Heat a nonstick skillet over medium heat and brush lightly with oil or butter. Pour about 2 tablespoons of batter per blini (roughly 3–4-inch rounds) into the pan, swirling to form an even circle. Cook 1–1.5 minutes until edges set and surface begins to bubble, flip and cook 30–45 seconds more until lightly golden. Transfer to a plate and keep warm. Repeat with remaining batter (makes about 10–12 small blinis).

Sauté aromatics

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely chopped onion and sauté 4–5 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant.

Cook meat

Add ground beef and break up with a spoon. Cook until browned, about 6–8 minutes. Drain excess fat if necessary.

Season and finish

Stir in ground cumin, smoked paprika, dried oregano, salt, black pepper and tomato paste. Cook 1–2 minutes to toast spices and incorporate the paste. Pour in 1/4 cup stock (or water), reduce heat to low and simmer 3–4 minutes until mixture is moist but not soupy. Taste and adjust seasoning. Keep warm while preparing the sauce and blinis.

Cook base

Warm 1 teaspoon olive oil in a small saucepan over medium-low heat. Add the very finely chopped onion and sauté 3–4 minutes until soft. Add minced garlic and cook 30 seconds.

Build sauce

Add crushed tomatoes, ground cumin, ground coriander, red pepper flakes or cayenne, sugar (if using), salt and black pepper. Stir and bring to a gentle simmer. Reduce heat to low and cook 6–8 minutes, stirring occasionally, until slightly thickened and flavors meld. If the sauce becomes too thick, add 1–2 tablespoons water to reach desired consistency.

Finish

Taste and adjust salt or spice. Stir in chopped cilantro or parsley if using, then remove from heat and keep warm.

Heat oven to low (about 90–100°C / 200°F) and keep a tray warm for cooked blinis, or cover with foil to keep warm on the counter.

Place a spoonful (about 1–2 tablespoons) of the warm spiced meat filling onto each blini. Spoon a little spiced tomato sauce over the meat (about 1 teaspoon per blini), or serve sauce on the side for guests to add as they like.

Garnish each blini with a small dollop of sour cream or crème fraîche, a sprinkle of chopped herbs and a tiny squeeze of lemon if desired. Serve immediately while warm.

Leftovers: store meat filling and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before assembling.