Jamie’s Recipe:
Tomato sauce
Can
of chopped tomatoes
2
cloves of garlic
1
lime
Salt/pepper
Olive
oil
Tortillas
3
ripe avocados
2
limes
8
corn tortillas
1
fresh red chili, sliced
Bunch
of coriander
100g
grated mature cheddar
150ml
soured cream (plus extra for
serving)
Bottle
of chili sauce
Preheat the oven to 200°C. Pour some olive oil into a saucepan and place
it over a medium heat.
Crush the garlic into the saucepan and fry it for a few minutes until it
just starts to color.
Add the tinned tomatoes then squeeze in the juice
from one lime.
Simmer the sauce for ten minutes until it starts to thicken then season
with salt and pepper.
Peel the avocados then chop and mash the flesh with the juice from one
lime and some salt and pepper.
Chop up the coriander leaves and finely slice the
stalks.
Spoon a little of the tomato sauce into the bottom of an ovenproof dish
(I used two 28cm oval dishes).
Put some of the cheese to one side for the final topping then fill the
corn tortillas with the avocado mixture, a sprinkling of chili, cheese and the
coriander (stalks and leaves). Roll up the tortillas and place into the baking
dish on top of the sauce then pour over any remaining sauce.
Spoon over the sour cream, finish with the cheese
and a few slices of chili then place into the oven for 15-20 minutes until the
cheese turns golden brown. Serve with more sour cream, lime wedges and salad.
My recipe:
I made the red sauce as above but added some
jalapeno juice (from the jar) and parsley at the end (I didn’t have cilantro).
Next I heated some spicy refried beans (from the
store) and made the avocado mixture as above.
Photo: Beer Braised BBQ Pork Butt Recipe