Viral Meaty Tortilla Stacks

2 People
75 min.
Medium

Crispy, juicy and packed with Robertsons flavour. Recreate these viral tortilla stacks at home.

Tips

Tortilla cut-offs can be cut into chip-size pieces, drizzled with olive oil and seasoned with some Robertsons Herbs & Spices blend of choice. Air Fry for 7 minutes at 180ºC for a crispy snack.

Ingredients

500 grams lean beef mince
1/2 large onion , finely chopped
3 extra large tortilla wraps
0.5 grams ( pinch of ) salt
30 ml ( 2 tablespoons) vegetable oil
125 ml ( 1/2 cup) plain yoghurt

Boerewors Inspired Blend

45 ml ( 3 tablespoons) Robertsons ground coriander spice
5 ml ( 1 teaspoon) Robertsons course black pepper
2.5 ml ( 1/2 teaspoon) Robertsons ground cumin
2.5 ml ( 1/2 teaspoon) Robertsons ground cloves

Mild Umami All-rounder Blend

45 ml ( 3 tablespoons) Robertsons spice for rice
15 ml ( 1 tablespoon) Robertsons Italian herbs

Harissa-style Heat Blend

15 ml ( 1 tablespoon) Robertsons crushed chilli
10 ml ( 2 teaspoons) Robertsons garlic flakes
10 ml ( 2 teaspoons) Robertsons ground cumin
10 ml ( 2 teaspoons) Robertsons ground coriander

Cooking Method

In a small bowl, combine the spices for the spice blend of choice.
In a bowl, combine the beef mince, chopped onions, a pinch of salt, and ½ of the spice blend of choice. Combine thoroughly to ensure the meat is fully seasoned.
On a chopping board, trim the tortilla wraps into approx. 20cm x 20cm squares.
Divide the meat and spread it over the tortillas in an even layer using a fork. Stack the tortillas one on top of the other to form a 3-layer stack.
Cut the square tortilla stack into 4 strips horizontally and 4 strips vertically, creating 16 pieces.
Thread 8 of the blocks onto each skewer stick.
Heat a large saucepan over low-medium heat. Add the vegetable oil and the stacks when heated.
Allow the stacks to cook for 5 minutes before rotating, allowing the meat and tortillas to cook and caramelise.
In a small bowl, combine the yoghurt and some of the remaining spice to make a dipping sauce.
Once all 4 sides of the stacks are golden and the mince has cooked through in the centre, remove from the heat.
Transfer to a platter along with the yoghurt sauce. Serve & ENJOY!