Mexican chorizo can be hard to find. Luckily, making your own is quick and easy. We have used pork mince. If you cannot find it, use a fresh pork fillet and chop it up in a food processor. Beef mince is an acceptable substitute.
- 300 g sweet potatoes (orange are best), peeled and cut into 1 cm x 1 cm blocks
- 1 tsp (5 ml) Ina Paarman’s Potato Spice
- 3 tbsp (45 ml) canola oil
- 1 red chilli, sliced into rings
- 1 ½ tbsp (22.5 ml) paprika, smoked or regular
- 1 tsp (5 ml) ground coriander
- 2 tsp (10 ml) Ina Paarman’s Garlic & Herb Seasoning
- 2 cloves of garlic, crushed
- 2 tbsp (30 ml) cider vinegar or lemon juice
- 1 tsp (5 ml) sugar
- 1 fresh pork fillet ± 400 – 500 g, chopped in a food processor, or pork mince
- 200 ml Ina Paarman’s Sun-dried Tomato Coat & Cook Sauce
- 4 - 6 soft wraps
- Ina Paarman’s Coriander Pesto
- 1 red onion, finely sliced into rings
- 1 avocado, sliced (if in season)
- 1 lime or lemon, cut into wedges
Steam the sweet potato cubes until tender. Season with Potato Spice.
Meanwhile place the oil, chilli, paprika, ground coriander and Garlic & Herb Seasoning in a frying pan. Stir and cook gently while stirring to develop the aroma of the spices for about 1 minute.
Remove the pan from the heat and stir in the garlic, vinegar and sugar. Return pan to medium high heat, add minced pork. Mash and mix meat with a wooden spoon until spice mixture is evenly incorporated. Stir-fry for about 3 minutes.
Add the Sun-dried Tomato Coat & Cook Sauce. Add cooked sweet potatoes and lightly stir through. Cover with a lid and warm through for ± 5 minutes.
Spread each wrap with Coriander Pesto. Spoon mince filling into the centre of each tortilla. Top with onion rings and avocado. Squeeze over a little lime juice.
Instead of sweet potato, use the kernels from 2 meilies.