Recipe of the week

This week we’ve taking a trip to mexico with out stewed mexican zuchinni tortillas!

Mexican Stewed Zuchinni Tortillas with Guacamole

[Yield: 6 servings]

Ingredients

For the zuchinni:
4 large or 8 medium zucchini (baby courgettes), thinly sliced on the angle
1tbsp vegetable oil
1 small white onion, peeled and thinly sliced
1 Red Chilli finely chopped (or to taste)
2 large cloves of garlic, chopped
1 tin (410g) of tomatoes, chopped
1⁄4 cup finely grated manchego style cheese Salt and pepper to season
For the Tortillas:
3 cups of cake flour
2 teaspoons of baking powder
1 teaspoon salt
200g of Holsum
11⁄4 cups of hot but not boiling water (add as necessary)
For the Guacamole:
4 ripe avocados
1 large tomato, peeled, seeded and diced
1 medium onion, peeled and finely diced
1 green chilli, seeded and diced (can be adjusted to your taste)
1⁄4 cup of sour cream or crème fraiche
30g coriander, roughly chopped
1 lime using both chopped zest and juice
Salt and pepper to season

Directions

Step One: The Tortillas

Using a large bowl or magi mix, rub the Holsum into the flour containing the baking powder and salt until it resembles fine bread crumbs. Add the water slowly and bring the dough together into a soft mass, adding flour if needed. Knead by hand into soft pliable dough. Place into a clean bowl, cover with a cloth and allow to rest for 20 minutes.

Break off approximately 15 pieces of dough and shape into balls. Allow resting for a further 10 minutes. On a lightly floured surface, roll the balls into thin rounds. Heat a griddle pan and start to dry cook the raw tortilla’s until light brown speckles occur. They will puff up and start to cook quickly so turn them often. Adjust the heat as necessary, but they should take 1-2 minutes to cook according to the thickness and diameter you have rolled.
Place the cooked tortillas, as they come off the griddle pan, one on top of the other, in a warm bowl lined with a clean cloth and keep covered until serving.

Step Two: The Zuchinni

Dry fry the sliced zucchini in batches in a pan to colour slightly. Heat the oil and fry the onion until soft then add the chilli, season. Add the tomatoes and garlic, season and simmer for 10 minutes to reduce the liquid.
Arrange the zucchini attractively in an oven proof dish. Pour over the tomato mixture. Top with the manchego cheese. Cook for 8-10 minutes in a preheated oven of 180 degrees before serving.

Step Three: The Guacamole

Mash 2 of the avocados with a fork. Add the chilli, onion, sour cream and coriander and seasoning. Dice the remaining avocado and fold with the tomato into the mashed avocado mixture.
To serve place some of the zuchinni mixture in a tortilla topped with guacamole. Garnish with lime, sour cream and coriander.
We recommend putting all of the components and garnishes in the middle of your table, allowing a ‘family-style’ eating experience. It‘s great fun to build your own dish and adds an interactive aspect to the evening meal. Please give the recipe a go, and if you do, let us know how it turns out!

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