Sunday pre-Heritage Day feast: Boerewors tortillas

Take some inspiration from Mexico using one of South Africa’s favourite meats, boerewors, to make tasty boerewors tortillas.

This is a fresh take on boerewors which is usually eaten on a hot dog roll or with pap. It’s also a great dish to entertain a crowd by creating a fun self-help station with all the toppings arranged in separate bowls.

Add some store-bought salsa to replace the traditional tomato ‘smoor’, but feel free to make your own.

Boerewors tortillas recipe

Ingredients (serves 4):

• 250g small tomatoes, sliced
• 1 red onion, finely sliced
• 1 – 2 ripe avocados sliced or diced
• 250 g sour cream
• 1 jar Mexican-style tomato or chipotle salsa
• 2 cups shredded lettuce
• A small punnet coriander leaves
• 500 g boerewors
• 2 – 3 mielies (corn on the cob)
• 4 large or 8 small soft tortillas (corn or flour)
• A few lemon/lime wedges, to serve

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Method:

1. Prepare your fire for a braai. In the meantime, place the prepared tomatoes, onion, avocado, sour cream, salsa, lettuce and coriander in separate serving bowls to get your tortilla self-help station ready before you start to braai the boerewors.
2. Braai the ‘wors’ and mielies on a grid over medium-hot coals until cooked to your liking, turning them often. 
3. Remove from the heat and keep warm. 
4. Give your tortillas a quick toast on the grid using tongs to turn them over – you just want to freshen them up. 
5. Stack the hot tortillas and cover them with a clean cloth to keep them soft. Cut the corn from the cobs and get ready to serve at once. 
6. To assemble: Place a toasted tortilla on a plate, then top with some tomato, onion, avocado and sour cream.

This recipe is by Ilse van der Merwe of www.thefoodfox and @The_FoodFox