Mexican-Style fresh chinese fondue Sandwiches

Mexican-Style fresh chinese fondue Sandwiches
  • 4 servings
  • 0:15 Preparation
  • 0:02 Cooking
  • 0:17 Total Time


Add all
  • 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


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

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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