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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

Rate this recipe

5 Votes

servings

0:15

Preparation

0:02

COOKING

0:17

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

Sauce:

1/2 cup
(125 mL)
firm plain yogurt

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KELLOGG’S OR POST CEREAL, SILK REFRIGERATED BEVERAGES

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2 for/ $11.00

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2 tsp.
(10 mL)
freshly ground black pepper

2 tsp.
(10 mL)
organic honey

1 Tbsp.
(15 mL)
chopped, fresh oregano

8

soft tortillas

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1/2 tsp.
(2 mL)
Worcestershire sauce

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1/4 cup
(60 mL)
thinly sliced red pepper

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Tabasco sauce to taste

sea salt to taste

Garnish:

1/4 cup
(60 mL)
thinly sliced red onion

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1/4 cup
(60 mL)
extra virgin olive oil

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1/4 cup
(60 mL)
thinly sliced green pepper

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1

avocado, sliced

1

mango, sliced

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3 x 7 oz
(3 x 200 g)
beef, or buffalo or porck chinese fondue

1/4 cup
(60 mL)
grated Monterey Jack cheese

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spring lettuce mix to taste

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Imprimer ma sélection

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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