Tandoori tortillas

Total: 45 min. | Active: 30 min.
gluten-free
Nutritional value / person: 668 kcal
, Fat: 35 g
, Carbohydrate: 57 g
, Protein: 30 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Vegetables

2 corn cobs
200 g pimientos de Padrón
1 tbsp olive oil
¼ tsp salt

Sauce

200 g crème fraîche
2 tbsp tandoori paste
1 tbsp lime juice
¼ tsp salt

Tortillas

oil for frying
12 corn tortillas

Meat

400 g pork cutlets
½ tsp salt
a little pepper

To serve

1 bunch coriander, roughly chopped
1 tbsp garam masala
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How it's done

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Vegetables

Spread the corn cobs and peppers on a baking tray lined with baking paper, brush with oil, season with salt.

To roast

Approx. 15 mins. in the upper half of an oven preheated to 220 °C. Remove, allow to cool slightly. Remove the corn kernels from the cobs, set aside with the peppers.

Sauce

Mix the crème fraîche, tandoori paste and lime juice in a small bowl, season with salt.

Tortillas

Heat a dash of oil in a non-stick frying pan. Reduce the heat, fry the tortillas one after the other for approx. 2 mins. on each side. Remove, keep warm.

Meat

Heat 1 tbsp of oil in the same frying pan. Fry the meat for approx. 2 mins. on each side, season, cut the meat into strips.

To serve

Plate up the tortillas, top with the sauce, sweetcorn, meat, peppers and coriander. Sprinkle with garam masala.

How-tos

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