MEXICAN MINCE PARCELS
1 onion, chopped
1 garlic clove, chopped
30 ml olive oil
750 g lean mince
1 tin mexican tomatoes
25 ml brown sugar
salt and pepper to taste
6 ready-made tortilla wraps
250 ml sour cream
250 ml Cheddar cheese, grated
Preheat the oven to 180 ºC.
Sauté the onion and garlic in the olive oil until soft and translucent. Add the mince and stir-fry until golden brown and done. Add the tomatoes, brown sugar and season to taste.
Fill each tortilla with the mince mixture and roll up like a pancake. Place the filled tortillas in a greased ovenproof dish and pour over the sour cream. Sprinkle with the cheese.
Bake for 20 – 30 minutes until cheese is brown and melted.
Add some chopped green and red pepper after frying the onions.
Add 1 teaspoon Enchilada spice mix to the mince.
Serve with extra sour cream, guacamole and a corn tomato salsa
CORN AND TOMATO SALSA WITH CILANTRO
2 cups chopped fresh tomatoes
2 cups corn kernels
2 minced garlic cloves
1⁄4 cup chopped fresh cilantro leaves (Or replace with coriander pesto)
salt and pepper
Combine tomatoes, corn and cilantro.
Add salt and pepper to taste.
Refrigerate at least 1 hour, or overnight.
Photo and recipe: Melissa Ann Vermeulen