Column Antonis Foskolos
Tortillas rolls with chili con carne and salsa dip
Ingredients:
For rolls tortillas
- 6 tortillas (Large size)
- 12 tortillas (small size)
- 150gr cheese cheddar
For chilli con Carne
- 500gr. minced beef
- 100gr. onion
- 150gr. fresh sweet red pepper
- 1 chilli pepper
- 40gr,salsiccia mortadella
- 50gr. boiled black beans
- 50gr. boiled corn seeds
- 120ml. fresh tomato sauce
- 25ml. extra virgin oil
- 450ml water
- Salt and Pepper
Courtesy: Antonis Foskolos
For salsa dip
- 4 fresh tomato
- 1 red pepper
- 1yellow pepper
- 1orange pepper
- 1 chilli pepper
- 40gr. chutney of apricot and ginger
- 20gr. coriander
- 100gr onion
- 5gr garlic powder
- Salt and pepper
Step 1
First of all you Pulse onion, after cut it until very finely chopped. Do the same with peppers and then transfer to a small bowl.
Step 2
Heat oil in a large pot over medium. Cook, stirring occasionally but not breaking meat apart, until beef is lightly browned but not crisp, 6–8 minutes. Using a wooden spoon,
Step 3
Add onion, pepper, corn, beans and mortadella mixture to pot and cook, stirring occasionally, until vegetables are very soft and beginning to stick to surface, 6–8 minutes.
Step 4
Add tomato sauce and water and cook in medium fire, until reduce all water and tomato sauce is slightly darkened, about 15 minutes.
Step 5
For salsa pulse onion, after cut it until very finely chopped. Do the same with peppers and coriander and then transfer to a bowl. Next add chutney and mix all the ingredients together.
Step 6
Wash tomato and pull off the seeds from inside. After heat oil in a pan and cook the tomato and chilli pepper until their colour is darkened 4-5 minutes. Then put them in a food processor until very finely chopped like sauce..Mix this sauce with the ingredients in step 5 and salsa dip is ready.
Step 7
Fill the tortillas with chilli con Carne and cheddar, Preheat your oven to 200 Celsius (392F), roll them and place it on a baking sheet and bake for 15 minutes or until cheddar melt.
Courtesy: Antonis Foskolos
Serve your tortillas with salsa dip, smoothie yoghurt dip (yoghurt with extra virgin oil) and nachos!!!
Do not forget your favourite cocktail…I suggest margarita!!!
About the chef:
Antonis Foskolos was born and raised in Thessaloniki, Greece and is a graduate of La Chef Levi. After working and training at 5-star hotels for 3 years, and motivated by his passion for the culinary arts, he decided to move to Athens, a leading European metropolis in gastronomy. He can currently be found doing what he loves at Emelisse Nature Resort located in Fiscardo, Kefalonia where he is the Executive Chef and on YouTube @antonisfoskolos where he is providing instructional videos for some of his favourite recipes.
