Local flavours meet Mexican cuisine with boerie tortillas

We’re taking a fresh look at boerewors with a little inspiration from Mexico! These generous tortillas are a great way to entertain a crowd, because you can create a convenient self-help station with all the various toppings in separate bowls. Braaied mielies can be cut from their cobs to add the most delicious sweet and smoky texture.

Recipe compliments of Ilse van der Merwe of www.thefoodfox.com @The_FoodFox.

Ingredients

• 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

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. Remove from the heat and keep warm.
3. Give your tortillas a quick toast on the grid using tongs to turn them over – you just want to freshen them up.
4. Stack the hot tortillas and cover with a clean cloth to keep them soft.
5. 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, sour cream, salsa, lettuce, coriander, a piece of boerewors, some corn, and a squeeze of lime/lemon.

Chef’s note: As an alternative, you can cook the boerewors in a pan on the stove instead of over the coals, and grill the mielies in a hot skillet until charred on all sides.