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.
Combining the punchy flavours of paprika and chili with delicious creamy avocado and fresh grated carrot, these deconstructed Tortilla Stacks will leave you begging for more!
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.