Tortilla Santiagueña with a Twist

Ingredients

• 8 corn tortillas 8 corn tortillas
• 500g (1.1 lb) beef or chicken, cooked and shredded 500g (1.1 lb) beef or chicken, cooked and shredded
• 1 onion, finely chopped 1 onion, finely chopped
• 1 bell pepper, finely chopped 1 bell pepper, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (100g) shredded cheese (cheddar or Monterey Jack) 1 cup (100g) shredded cheese (cheddar or Monterey Jack)
• 2 tomatoes, diced 2 tomatoes, diced
• 2 jalapenos, roasted and finely chopped 2 jalapenos, roasted and finely chopped
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• 2 avocados, mashed 2 avocados, mashed
• 1/4 cup (60g) sour cream 1/4 cup (60g) sour cream
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 30g (5g sugars)
• Protein: 30g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a skillet, heat some oil over medium heat and sauté the onion, bell pepper, and garlic until softened.
2. 2.
   Add the shredded meat to the skillet and season with salt and pepper. Cook for a few minutes until heated through.
3. 3.
   In a separate bowl, combine the diced tomatoes, roasted jalapenos, and cilantro to make the salsa. Season with salt and pepper to taste.
4. 4.
   Heat some oil in a separate pan and fry the corn tortillas until crispy. Remove from the pan and drain on paper towels.
5. 5.
   To assemble the tortillas, place a spoonful of the meat mixture onto each tortilla and sprinkle with shredded cheese. Fold the tortilla in half to form a half-moon shape.
6. 6.
   Serve the tortillas with a dollop of mashed avocado, a drizzle of sour cream, and a spoonful of the salsa on top.

Treat your ingredients with care...

• Corn tortillas — To achieve a crispy texture, make sure to fry the tortillas until they turn golden brown. Be careful not to overcrowd the pan to ensure even frying.
• Roasted jalapenos — To roast the jalapenos, place them directly over an open flame or under the broiler until the skin is charred. Then, let them cool before finely chopping.

Tips & Tricks

• For a spicier kick, add a few dashes of hot sauce to the meat mixture.
• Experiment with different types of cheese, such as queso fresco or pepper jack, to add unique flavors to the dish.
• If you prefer a milder salsa, remove the seeds and membranes from the jalapenos before roasting.
• To save time, you can use store-bought guacamole instead of making it from scratch.
• Serve the Tortilla Santiagueña with a side of Mexican rice and refried beans for a complete meal.

Serving advice

Serve the Tortilla Santiagueña hot, allowing the cheese to melt and the flavors to meld together. Garnish with additional cilantro and a squeeze of lime juice for a burst of freshness.

Presentation advice

Arrange the Tortilla Santiagueña on a platter, placing them in a neat row with the salsa, guacamole, and sour cream on the side. Sprinkle some chopped cilantro over the top for an added pop of color.