Well, the month of eating around the world at home has come to an end.
It’s been a journey of self-discovery, creative cookery and learning photography.
Our final dish is from the hot and sunny country of Mexico.
Deconstructed Tortilla Stacks
350g of Beef Mince
2 tsp of oil
1 tsp of paprika
1 tsp of cumin
1/2 tsp of tumeric
1 – 3 tsp of dried hot chillies (depending on personal taste)
1 small green chili finely chopped
2 large cloves of garlic
1 1/2 tsp of salt
1 tsp of cracked black pepper
1 tsp of sugar
1 can of tinned tomatoes
1 1/2 tsp of Whiskey or brandy (this is to help the flavours combine, you can omit this if you want to)
6 Wholegrain tortillas – cut into circles with 10cm diameters (use the top of a glass and trace around with a knife)
1 cup of grated carrot
1/4 tin of whole corn kernels
1 avocado diced
1 – 2 medium tomatoes sliced thinly
- Start by chopping the onion, chili and garlic.
- Heat a frying pan with the oil, and when it smoking slightly – add the onion and garlic.
- Cook for around 5 – 10 seconds, then add the spices (paprika, chili, tumeric, cumin) and the salt and pepper.
- Stir to combine.
- Once the onions start to soften slightly (around 30 seconds), push the onion mix to the side and add the beef mince.
- Stir to break into small pieces and brown slightly before combining with the onion mix.
- Once the mince is 3/4 brown, then add the sugar, whiskey.
- Cook for 1 minute, before adding the tinned tomatoes.
- Turn down the heat and simmer for around 15 minutes.
- Take one tortilla circle and cover it with corn and carrot:
- Then cover this with another tortilla circle and add a layer of tomato slices.
- Then layer some mince over the tomato:
- Place some diced avocado into the mince.
- Then finish off with the final tortilla circle and garnish with a little grated carrot:
- Keep creating stacks like this until you finish your tortilla circles. Left over mince can be stored in an airtight container for up to 3 days, or frozen.
So that’s it.
I can’t believe it’s over, I will post a reflection post on the experience soon.
But for now it’s Hasta La Vista Baby!
Thanks for joining us on this culinary journey – keep following for more adventures.
– Ginga Musings.