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Chicken livers with ibhisto

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Chicken livers with ibhisto

20 minutes

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Sunday curried roast chicken

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Cooking with

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45 minutes

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1 hour, 25 minutes

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Ostrich-and-ricotta meatballs

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Ostrich-and-ricotta meatballs

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Chicken tortillas

Chicken recipes

Chicken tortillas

20 minutes

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Chicken tortillas

By Phillippa Cheifitz

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

1 onion, finely chopped
3 T olive oil
4 garlic cloves, finely chopped
3 T Woolworths enchilada spice mix
500 g Woolworths chicken mince
2 T tomato paste
4 Woolworths multiseed wraps, chargrilled, for serving
lime wedges, for serving

For the pickled red onion petals:

1 red onion, peeled
½ cup red wine vinegar

For the lime-and-honey slaw, mix:

2 baby green cabbages, thinly slice
¼ cup lime juice
2 T honey

Method

1. Fry the onion in the oil until soft and slightly caramelised. Add the garlic and spice mix and cook for 1 minute.

2. Add the mince and brown for 5 minutes, then stir in the tomato paste. Cook for a further 5 minutes. Try and keep the mince in bitesized pieces.

3. To make the pickled onion, halve the onion and separate the petals. Heat the vinegar in a pan and add the onion.

4. Bring to the boil, then turn off the heat and leave to cool. Serve the mince on the tortillas and pile with slaw and onions.

Discover more Mexican recipes here.

Photograph: Toby Murphy
Production: Brita du Plessis
Food assistant: Kate Ferreira