Mince tor­tilla wedges

Friday - - Leisure -

Cam­era Press

Prep time: 10 mins

Cook­ing time: 30 mins In­gre­di­ents 2 tbsp olive oil 2 tbsp but­ter 2 onions, sliced 2 tsp ground cumin 4 gar­lic cloves, finely chopped 1 tsp crushed dried chilli 500g beef mince 50g canned tomato paste 1 tsp brown su­gar 1/2 cup tinned beef stock 400g tinned chopped tomato 400g tinned red kid­ney beans, rinsed 8 flour tor­tillas Method: 1. Heat half oil and but­ter in medium pan, add onion and sauté un­til golden brown. Add cumin, gar­lic and chilli. Sauté for a minute. Re­move from pan. Heat re­main­ing oil and but­ter and brown mince. Re­turn onion mix­ture to pan with re­main­ing in­gre­di­ents, ex­cept kid­ney beans and tor­tilla. Sim­mer un­til beef is cooked. Add kid­ney beans and stir. Check sea­son­ing. To as­sem­ble, place a tor­tilla on a fry­ing pan over medium heat, spread a quar­ter of beef mix­ture over it, place another tor­tilla on top and press it slightly to make a sand­wich. Once tor­tilla is slightly toasted on one side, flip the sand­wich over to toast other side. Re­peat with other tor­tillas and beef mix­ture. Cut into wedges and serve with salad.




(serves 4)

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