Ready-made tortillas are extremely pricey. Make your own – you can even freeze them to use later. It’s much cheaper and tastier.
- 750 ml TORTILLAS
- 10 ml white bread flour
- 5 ml salt
- 80 ml baking powder
- 250 ml canola oil
- 250 ml lukewarm water
- 2 pork fillets MEAT
- 5 ml salt and pepper
- 15 ml each ground cumin, coriander and paprika
- 15 ml brown sugar
- 2 cloves garlic
- 15 ml 2 chillies, chopped
- olive oil juice grated zest of 1 lemon extra oil
In a large mixing bowl, mix the flour, salt and baking powder well. Make a hollow in the middle.
2 Pour the oil and water into the hollow and mix until a dough forms. Put the dough on a flour-strewn surface and knead for 10 minutes until smooth and elastic. Cover with clingfilm and set aside for 30 minutes.
3 Divide the dough into 14 pieces of equal size. Roll each piece out into a paper- thin oval on a flour- strewn surface.
4 Grease a nonstick pan with cooking spray and fry each tortilla until done or light-brown patches appear on the surface. Stack the tortillas and cover with foil.
5 MEAT Season the pork fillets with salt and pepper and put in a marinating dish.
6 Mix the rest of the ingredients well and rub all over the meat. Cover and marinate for at least an hour or overnight.
7 Heat the extra oil in a large pan and seal the fillets on both sides. Put the fillets on a baking sheet and roast in the oven for 7-10 minutes or until they’re done to your liking. Set aside for 5 minutes then slice thinly.
8 TO SERVE
Spread sour cream on each tortilla and put salad greens, avo, tomato, cabbage and fillet slices on each. Sprinkle with more spices if preferred and fold the tortillas over.