Homemade tortillas

Drum
MAKES ABOUT 14 serving Prep: 30 mins, Cooking: 30 mins By Food24
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Ingredients (19)

750 ml flour — white bread
10 ml salt
5 ml baking powder
80 ml canola oil
250 ml water — lukewarm
pork fillets
salt and freshly ground black pepper
5 ml ground cumin — coriander and paprika
15 ml brown sugar
garlic — cloves, crushed
chillies — chopped
15 ml fresh chillies — 573
lemon — zest and juice
oil
125 ml sour cream
120 g lettuce — mixed salad greens
avocado — sliced
tomatoes — cubed
cabbage — sliced into thin strips
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Method:

Preheat the oven
to 230°C.

1 TORTILLAS

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 paperthin
oval on a flourstrewn
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.

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