LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
MEDIUM
2 LARGE KEBABS
1 HR 15 MINS
50 MINS
20 MINS
INGREDIENTS
1 tray (500g) lean beef mince
½ large onion, finely chopped
3 extra-large tortilla wraps
pinch of salt
2 tbsp vegetable oil
½ cup plain yoghurt
Boerewors Inspired Blend:
3 tbsp Robertsons Ground Coriander Spice
1 tsp Robertsons Coarse Black Pepper
½ tsp Robertsons Ground Cumin
½ tsp Robertsons Ground Cloves
OR Mild Umami All-rounder Blend:
3 tbsp Robertsons Spice For Rice
1 tbsp Robertsons Italian Herbs
OR Harissa-style Heat Blend:
1 tbsp Robertsons Crushed Chilli
2 tsp Robertsons Garlic Flakes
2 tsp Robertsons Ground Cumin
2 tsp Robertsons Ground Coriander
Serving Suggestion:
Pickled red onions & Tomato salad
METHOD
1. In a small bowl, combine the spices for the spice blend of choice.
2. In a bowl, combine the beef mince, chopped onions, a pinch of salt, and ½ of the spice blend of choice. Combine thoroughly to ensure the meat is fully seasoned.
3. On a chopping board, trim the tortilla wraps into approx. 20cm x 20cm squares. *Chef’s Tip: These off-cuts can be cut into chip-size pieces, drizzled with olive oil and seasoned with some Robertsons Herbs & Spices blend of choice. Air Fry for 7 minutes at 180ºC for a crispy snack.
4. Divide the meat and spread it over the tortillas in an even layer using a fork. Stack the tortillas one on top of the other to form a 3-layer stack.
5. Cut the square tortilla stack into 4 strips horizontally and 4 strips vertically, creating 16 pieces.
6. Thread 8 of the blocks onto each skewer stick.
7. Heat a large saucepan over low-medium heat. Add the vegetable oil and the stacks when heated.
8. Allow the stacks to cook for 5 minutes before rotating, allowing the meat and tortillas to cook and caramelise.
9. In a small bowl, combine the yoghurt and some of the remaining spice to make a dipping sauce.
10. Once all 4 sides of the stacks are golden and the mince has cooked through in the centre, remove from the heat.
11. Transfer to a platter along with the yoghurt sauce. Serve & ENJOY!
Viral Meaty Tortilla Stacks
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LEVEL:
MEDIUM
SERVES:
2 LARGE KEBABS
TOTAL TIME:
1 HR 15 MINS
PREP TIME:
50 MINS
COOK TIME:
20 MINS
Viral Meaty Tortilla Stacks
INGREDIENTS
1 tray (500g) lean beef mince
½ large onion, finely chopped
3 extra-large tortilla wraps
pinch of salt
2 tbsp vegetable oil
½ cup plain yoghurt
Boerewors Inspired Blend:
3 tbsp Robertsons Ground Coriander Spice
1 tsp Robertsons Coarse Black Pepper
½ tsp Robertsons Ground Cumin
½ tsp Robertsons Ground Cloves
OR Mild Umami All-rounder Blend:
3 tbsp Robertsons Spice For Rice
1 tbsp Robertsons Italian Herbs
OR Harissa-style Heat Blend:
1 tbsp Robertsons Crushed Chilli
2 tsp Robertsons Garlic Flakes
2 tsp Robertsons Ground Cumin
2 tsp Robertsons Ground Coriander
Serving Suggestion:
Pickled red onions & Tomato salad
METHOD
1. In a small bowl, combine the spices for the spice blend of choice.
2. In a bowl, combine the beef mince, chopped onions, a pinch of salt, and ½ of the spice blend of choice. Combine thoroughly to ensure the meat is fully seasoned.
3. On a chopping board, trim the tortilla wraps into approx. 20cm x 20cm squares. *Chef’s Tip: These off-cuts can be cut into chip-size pieces, drizzled with olive oil and seasoned with some Robertsons Herbs & Spices blend of choice. Air Fry for 7 minutes at 180ºC for a crispy snack.
4. Divide the meat and spread it over the tortillas in an even layer using a fork. Stack the tortillas one on top of the other to form a 3-layer stack.
5. Cut the square tortilla stack into 4 strips horizontally and 4 strips vertically, creating 16 pieces.
6. Thread 8 of the blocks onto each skewer stick.
7. Heat a large saucepan over low-medium heat. Add the vegetable oil and the stacks when heated.
8. Allow the stacks to cook for 5 minutes before rotating, allowing the meat and tortillas to cook and caramelise.
9. In a small bowl, combine the yoghurt and some of the remaining spice to make a dipping sauce.
10. Once all 4 sides of the stacks are golden and the mince has cooked through in the centre, remove from the heat.
11. Transfer to a platter along with the yoghurt sauce. Serve & ENJOY!