Soft tortillas with guacamole filling

Recipe from: 12/1/1996 12:00:00 AM
Ingredients 28
Servings 5
Time

Ingredients

  • TORTILLAS
  • 320
    g
    cake flour
  • 60
    ml
    cornflour
  • 1
    ml
    salt
  • 2
    ml
    baking powder
  • 25
    ml
    lard or margarine
  • 2
    ml
    sambal oelek (Indonesian condiment) or
  • 1
    finely chopped chilli
  • 60
    ml
    water
  • oil for frying
  • FILLING
  • 2
    ripe avocado pears, peeled and cubed
  • 6
    spring onions, chopped
  • 250
    ml
    finely chopped cucumber
  • DRESSING
  • 125
    ml
    mayonnaise
  • 7
    ml
    creamed horseradish
  • 15
    ml
    lemon juice
  • 5
    ml
    sugar
  • salt and pepper to taste
  • a little milk for thinning down if too thick
  • TOMATO SAUCE
  • 410
    g
    can tomatoes, puréed
  • 30
    g
    capers, finely chopped
  • 20
    g
    chopped parsley
  • salt and pepper to taste
  • 2
    ml
    sugar
  • 1
    clove garlic, crushed
 

Method

 
TORTILLAS 1. Sift dry ingredients and place in a food processor. Add lard or margarine and sambal oelek or chilli. Process until mixture resembles breadcrumbs, or rub in by hand. Add water and mix to a fairly stiff dough. Wrap in plastic wrap and rest for 30 minutes. 2. Form balls from heaped teaspoonfuls and roll out paper thin on a floured surface. Heat oil in a deep saucepan. Place tortillas in heated oil and immediately plunge down with a small can or metal soup ladle (to shape it). Grip firmly with tongs to prevent burning yourself. Keep submerged until crisp and golden. Drain on kitchen paper. (Can be made in advance to this stage). FILLING 3. Mix ingredients for filling. Mix ingredients for dressing. Mix the two together and thin down with milk if necessary. Season to taste and spoon into tortilla cases just before serving. Serve on a bed of tomato sauce. TOMATO SAUCE 4. Mix all ingredients and cook for 5 minutes. Cool and serve. Serves 4-6.
 

 

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