Last week I was invited to a cooking class with Continental Lead Chef, Julianne Lever. It was a lot of fun, we made some tasty food and learnt just how versatile Continental recipe bases are. We had a team of awesome chefs running around after us, cleaning up, finding serving dishes and providing friendly advice. But unfortunately at the end of the day the only things in my goodie bag were recipes and recipe bases, no personal chef. So I set myself a challenge to try a couple of the Continental recipes at home and see if I could get them to taste just as good, sans professional chef.
Last night we went Mexican with the Continental Mexican Tortilla Stack. It was delicious and so so easy to prepare. You can find the recipe below but here are a few words of advice from little old non-professional chef me.
1. You know when you cook mince and you get all that liquid in the pan? A little insight Julianne provided at the lunch was that this is actually stewing the mince and you need to start with a hotter pan. This little piece of advice rocked my world as I hope it will yours. It does actually make a difference to the flavour of the meal so get those pans hot mammas!
2. If you are lactose intolerant (as my hubby is) you can use lactose free cheese and I substitute sour cream for whole egg mayonnaise. It isn’t quite the same but still creamy enough to compliment the meal.
3. Buy your tortillas from Fireworks Foods (thanks Julianne for this tip also) for authentic Mexican tortillas that taste amazing. They come in a variety of sizes and are really quite cheap (about $3/dozen). The smaller ones are great for an individual stack or use the larger ones for a family size stack.
Mexican tortilla stack
Prep time: 10 minutes
Cooking time: 35 minutes
2 tsp oil
500g lean minced beef
1 packet Continental Mexican Tortilla Stack recipe base
400g can diced tomatoes
½ cup corn kernels
6 flour tortillas
1 cup grated cheese
Sour cream to serve
Mexican salsa verde with tomatillo
2 tomatillo or green tomatoes
4 cherry tomatoes
½ onion, diced
1 garlic clove
1 ½ limes, zest and juice
3 sprigs coriander
3 sprigs parsley leaves
1 long red chilli
Salt and sugar to taste
- For Mexican salsa verde, blend all ingredients and season to taste.
- Preheat oven to 180˚C. Heat oil in a frying pan and brown beef.
- Add recipe base, tomatoes, water and corn and stir until thickened. Reduce heat, cover and simmer for 10-15 minutes.
- Place one tortilla on a lined baking tray, cover with a fifth of the mince and sprinkle with a little cheese. Repeat layers, finishing with a tortilla and sprinkle with remaining cheese.
- Bake for 15 minutes until golden brown. Allow to stand for 5 minutes before slicing. Serve with Mexican salsa verde.
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