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Mexican-Style fresh chinese fondue Sandwiches
2013-08-06
https://www.metro.ca/userfiles/image/recipes/sandwichs-viande-fondue-mexicaine-5116.jpg
PT15M
PT02M
PT17M
Combine all the ingredients for the yogurt sauce. Set aside.Brown the onions in 3 Tbsp. (45 mL) of oil.Add the peppers and cook for 2 minutes over medium heat.Mix in the avocado and mango, sautéing quickly without overcooking. Set aside.Cook the ostrich meat over high heat in the remaining oil, 30 seconds per side.Baste the centre of each tortilla with the yogurt sauce.Place the ostrich meat and spoon over the vegetable-fruit mixture.Sprinkle with the cheese and garnish with some lettuce leaves.
4
Chef José Trottier
4
5
5
2
Sauce:
1/2 cup (125 mL) firm plain yogurt
2 tsp. (10 mL) freshly ground black pepper
2 tsp. (10 mL) organic honey
1 Tbsp. (15 mL) chopped, fresh oregano
8 soft tortillas
1/2 tsp. (2 mL) Worcestershire sauce
1/4 cup (60 mL) thinly sliced red pepper
Tabasco sauce to taste
sea salt to taste
Garnish:
1/4 cup (60 mL) thinly sliced red onion
1/4 cup (60 mL) extra virgin olive oil
1/4 cup (60 mL) thinly sliced green pepper
1 avocado, sliced
1 mango, sliced
3 x 7 oz (3 x 200 g) beef, or buffalo or porck chinese fondue
1/4 cup (60 mL) grated Monterey Jack cheese
spring lettuce mix to taste
Mexican-Style fresh chinese fondue Sandwiches
4
servings
0:15
Preparation
0:02
COOKING
0:17
TOTAL TIME
Ingredients
-
Sauce:
-
1/2 cup
(125 mL)firm plain yogurt
-
2 tsp.
(10 mL)freshly ground black pepper
-
2 tsp.
(10 mL)organic honey
-
1 Tbsp.
(15 mL)chopped, fresh oregano
-
8
soft tortillas
-
1/2 tsp.
(2 mL)Worcestershire sauce
-
1/4 cup
(60 mL)thinly sliced red pepper
-
Tabasco sauce to taste
-
sea salt to taste
-
Garnish:
-
1/4 cup
(60 mL)thinly sliced red onion
-
1/4 cup
(60 mL)extra virgin olive oil
-
1/4 cup
(60 mL)thinly sliced green pepper
-
1
avocado, sliced
-
1
mango, sliced
-
3 x 7 oz
(3 x 200 g)beef, or buffalo or porck chinese fondue
-
1/4 cup
(60 mL)grated Monterey Jack cheese
-
spring lettuce mix to taste
Preparation
Combine all the ingredients for the yogurt sauce. Set aside.
Brown the onions in 3 Tbsp. (45 mL) of oil.
Add the peppers and cook for 2 minutes over medium heat.
Mix in the avocado and mango, sautéing quickly without overcooking. Set aside.
Cook the ostrich meat over high heat in the remaining oil, 30 seconds per side.
Baste the centre of each tortilla with the yogurt sauce.
Place the ostrich meat and spoon over the vegetable-fruit mixture.
Sprinkle with the cheese and garnish with some lettuce leaves.
Source :
Chef José Trottier
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
