Baleada (stuffed wheat flour tortilla)

for the filling:
Place the kidney beans, onion, garlic, cumin, and stock over high heat in a medium nonstick skillet. Bring to a boil, lower the heat to medium and simmer for 5 minutes, or until all the broth has been absorbed. Season with salt and pepper. remove from heat and let cool for 2 to 3 minutes. mash the beans with the back of a spoon.

for the salad:
Put the cabbage, carrot, chili, 2 tablespoons vinegar, sugar, salt and pepper in a large bowl. mix well. taste and season with more vinegar and salt, if desired.

for the bullets:
Heat the tortillas over high heat on a comal (tortilla hot plate) or small nonstick skillet for 15 seconds on each side, or until soft and pliable. Spread the tortillas out on a work surface and add 3 tablespoons of the prepared bean mixture to each. roll tortillas and hold rolls with toothpicks, if necessary. place the baleadas on individual plates or a large platter and garnish with the butter and salad.