Stirring things up over lockdown
The City Times has been asking everyone what they are doing during lockdown. You would think we are hearing things like watching TV, Series or sleeping, but most of the answers have been baking bread, cooking, learning a new recipe and experimenting with flavours.
The lockdown is so boring!If you didn’t think about doing this before, and the lockdown is really starting to get to you, have some fun and give this recipe a go.
Minced Beef Chimichangas(A chimichanga is a tortilla wrapped round a filling, typically of meat, and deep-fried. For this version, rotis were used and baked in the oven.)
Ingredients
• 1kg lean minced beef
• Harissa Sauce
• Italian Tomato Sauce
• 1 teaspoon chili powder
• ½ teaspoon cumin
• 1 tin (400g) red kidney beans
• 1 tin (400g) chopped tomato
• 1 jalapeno, chopped (optional)
• 8 Rotis, tortillas or wraps? 1½ cups shredded Cheddar cheese
• Vegetable oil
• Fresh Coriander and sour cream for garnish
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Instructions
• Preheat oven to 180°C.
• Season minced beef with salt and pepper then brown in a pan.
• Reconstitute 100g Harissa sauce (if you use the granules otherwise no water) with two cups hot water or stock.
• Add to the browned mince.
• Add chili powder, cumin, beans and tinned tomatoes to the mince. (If you like it hot, add extra chilli)
• Stir to mix and cook on medium heat for about 15-20 minutes until the sauce is reduced.
• Add half the cheddar cheese, stir to mix and remove from heat.
• Reconstitute 100g of Italian Tomato sauce (If you use the granuals otherwise no water) with two cups hot water.
• Add a thin layer Italian Tomato sauce to the bottom of an oven-proofed dish.
• If rotis/ wraps or tortillas are not very pliable, heat in microwave for about 20 seconds.
• Place about 1/3 cup filling towards one side of a roti.
• Fold over the side nearest the filling to cover the filling.
• Fold in the two sides and roll up. Repeat with remaining rotis.
• Pack filled rotis tightly on top of the tomato sauce in the oven-proofed dish.
• Top rotis with the rest of the Italian tomato sauce and cover with remaining cheddar cheese.
• Bake for about 25 minutes until golden and crispy.
• Serve with sour cream, fresh coriander and a green salad.
