MEXICAN CRUNCH WRAPS RECIPE
RECIPE FOR MEXICAN CRUNCH WRAPS WITH A SOUTH AFRICAN TWIST: SERVED WITH TOMATO AND ONION BREDIE, CHILLI SALSA AND FRESH DHANIA
Tortilla
Makes: 4
Ingredients
- 1 ½ cups Champagne Valley flour
- 2.5ml
- 2.5ml baking Powder
- ¼ cup Platinum sunflower oil
- ½ cup warm water
Method
- Combine flour, Oryx Desert salt and baking powder.
- Add the oil and water and knead until soft.
- Divide the dough into 4 equal balls. Cover the balls with a cloth and make fillings.
Bobotie
Serves: 4-6
Ingredients
- 15g salted Butter
- 15g olive oil
- 1 medium onion
- 15ml red hot masala powder
- 10ml turmeric powder
- 500g beef mince
- 15ml white wine vinegar
- 10ml white sugar
- ½ slice white bread soaked in 40ml milk
- 35g raisins
- 25ml chutney
- ½ lemon zest
- Oryx Desert salt and Oryx Desert pepper to taste
Method
- In a pan, melt butter and oil.
- Add the onions and sauté.
- Add spices and allow cooking.
- Then add the mince till it is cooked. Add the white wine and sugar while cooking.
- Add the soaked bread. Finish off with raisins, chutney, zest and salt and pepper.
Tomato Onion Bredie
Yield: 4-6
Ingriedients
- 750g tomato
- 250g onions
- 2 tbsp Oryx Desert fine salt
- 1/2 cup spirit vinegar
- 195g sugar
- 1 tsp red hot masala powder
- 10g Champagne valley cake flour
Method
- Place chopped tomatoes and onion in a bowl.
- Add the salt, cover and leave overnight.
- Bring vinegar, sugar, masala and flour to the boil, stirring continuously until sugar crystals are dissolved.
- Add the tomato and onion mixture and cook for about 55 minutes.
- Use as much as needed and store remaining bredie in a sterilized container in the fridge.
Salsa
Serves: 4
Ingiedients
- 4 small tomatoes
- 2 hot chillies
- ½ cup chopped onion
- 2 tsp freshly chopped dhania
- 1 tbsp fresh lemon juice
- ¼ cup water
- Oryx Desert salt and Oryx Desert pepper to taste
Method
- Blend everything together in a blender and set aside for serving.
Extra:
Ingriendients
- 1 punnet dhania
- 250g grated gouda cheese
Method
- Preheat oven to 200˚C. Roll out the tortillas thinly.
- Place a bunch of fresh dhania in the middle. Add a spoon of bredie. Add a big serving of bobotie and finish with grated cheese.
- Wrap the tortilla by bring the corners to the middle and pinching closed to secure it is well closed.
- Bake for 15 minutes or until well browned and crisp.
Serve with the salsa on the side.