Recipe and photography: Vicki Ravlich-Horan
Rolled tacos, taquitos, are often fried but you can achieve the crispy texture with less calories by baking them. I used flour tortillas as they are readily available; if you want to make them gluten free use corn tortillas.
If you like things spicy feel free to add more of the chipotle sauce. We used Barkers Really Useful Chipotle Sauce and love the smokiness it adds to the dish.
1 tbsp oil
½ red onion
1½ tsp ground cumin
1½ tsp dried oregano (Mexican if you can get it)
½ tsp smoked paprika
400g tin chopped tomatoes
3-4 tbsp chipotle sauce
400g packet of Magills Pulled Lamb
1 cup grated cheese
10-12 small tortillas
Heat the oil in a pan and add the sliced onion along with the herbs and spices. Cook gently, being careful not to burn the onion or spices, for 10 minutes. Add the tomatoes and simmer for a further 15-20 minutes until rich and thick. Stir in the chipotle sauce before checking and adjusting the seasoning. Add the lamb and grated cheese.
Divide the lamb mix between the tortillas, rolling up and placing seam side down on an oven tray. Bake at 180°C for approximately 20 minutes or until golden and crispy.
Serve with guacamole, sour cream and bean & corn salsa.
BEAN & CORN SALSA
Gluten Free, Vegan
1 cup black beans (dried) or 1 x 400g tin
2 cups corn kernels
2 spring onions, chopped
1 red capsicum, finely chopped
your favourite vinaigrette (we love Pepler’s Black Raspberry Vinaigrette)
If using dried beans cook them in a pot of boiling water until al dente.
Rinse and drain the beans before adding to the remaining ingredients and tossing with the dressing.