Wednesday 6 January 2016

Mexican Meatball Tortilla

Mexican Meatball Tortilla

For the tomato sauce
  • 35ml extra-virgin olive oil
  • 1 onion finely chopped
  • 2 cloves of garlic finely chopped
  • 2 X 400g tins of chopped tomatoes
  • Pinch of sugar
For the meatballs
  • 1 red onion, grated
  • 1 1/2 tsp dried oregano
  • 1 red chilli finely chopped, remove the seeds for less heat
  • Splash of olive oil
  • 500g beef mince
  • 4 tortillas
  • Tbsp chopped jalapeƱos
  • Grated mozzarella cheese
  • Kankun chipotle sauce
  • Kankun habanero sauce
  • Thinly sliced pepper
  • Thinly sliced red onion
  • Sour cream
  • Pea shoots

To make the tomato sauce, heat the oil in a large frying pan then add the onion and garlic and fry over a gentle heat for 5-6 minutes, stirring often until softened but not coloured.  Add the chopped tomatoes with the sugar, season well and turn the heat up so the sauce is bubbling gently, cook for 40 minutes, stirring often.

Meanwhile make the meatballs.  Put all the ingredients apart from the oil in a bowl.  Season and mix with your hands then roll into 24 walnut sized balls.  Heat the oven to 220 degrees or 200 for fan assisted.  Heat the oil in a frying pan over a high heat.  When hot add the meatballs, frying on all sides for 5-6 minutes until golden.  Drop them into the sauce for the last 5 minutes of cooking.

Place your tortillas onto baking trays, spread a tbsp of Kankun chipotle sauce over each base then sprinkle a handful of the grated mozzarella over the top of each tortilla.  Divide the meatballs and sauce over each tortilla and add a further handful of mozzarella over the top.  Add the peppers, red onion and jalapeƱo and place into the oven for around 10 minutes until the cheese has melted.  Remove from the oven, dollop some sour cream over each tortilla along with a few shakes of the Kankun habanero sauce and garnish with the pea shoots.  This is a really tasty dinner and quick and easy to make.

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