Heat 2 frying pans. Fry one finely chopped onion and garlic until they almost change colour, and on the other the meat. Take a high walled pan and put in it the minced meat and onions.

Add the spices, dried herbs and chopped chili peppers. Then a can of tomatoes with juice, 3 tablespoons of tomato paste and diluted in 100 ml of hot water bouillon cube. You can put 1/2 tsp of ground cinnamon or a piece of it. Stir well and allow to stew for melanom heat for 15 minutes. Beans from a can recline on drushlag and rinse, allow to drain fluid. Add to a pot of beans, a Bay leaf and a slice of dark chocolate, stir and tormented for another 10 minutes. Then turn off and allow to stand, covered.

Put hot in a deep plate. You can just put on top a spoonful of thick sour cream and grated cheese.

But you can finely chop the sweet onion, tomatoes and avocado and add on top, just sprinkled with Mexican spices.