MEXICAN CRUNCH WRAPS RECIPE
“Wow! When we asked Jackie Cameron’s School of Food and Wine students to come up with a Mexican styled recipe to dish up in our Mexican Cantina this month, we were blown away by the inventive style and vivid flavour combination of Michelle Engelbrecht’s fabulous recipe.
Just reading the recipe is mouth-wateringly good – try it out for yourself – and be prepared for Mexican waves from your dinner guests.
¡buen appetito!”
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.