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Boerewors tortillas

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

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. A store-bought Mexican-style salsa takes the place of a traditional tomato ‘smoor’, but you can still opt to make your own.


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

 

Method:

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. 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. Give your tortillas a quick toast on the grid using tongs to turn them over – you just want to freshen them up. Stack the hot tortillas and cover with a clean cloth to keep them soft. Cut the corn from the cobs and get ready to serve at once. 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.

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