Chorizo Style Mince with Sweet Potato
Potato Spice, Garlic & Herb Seasoning, Sun-dried Tomato Coat & Cook Sauce, Coriander Pesto
300 g sweet potatoes (orange are best), peeled and cut into 1 cm x 1 cm blocks
1 t (5 ml) Ina Paarman’s Potato Spice
3 T (45 ml) canola oil
1 red chilli, sliced into rings
1 ½ T (22.5 ml) paprika, smoked or regular
1 t (5 ml) ground coriander
2 t (10 ml) Ina Paarman’s Garlic & Herb Seasoning
2 cloves of garlic, crushed
2 T (30 ml) cider vinegar or lemon juice
1 t (5 ml) sugar
1 fresh pork fillet ± 400 – 500 g, chopped in a food processor, or pork mince
1 x 200 ml Ina Paarman’s Sun-dried Tomato Coat & Cook Sauce
4 – 6 soft wraps
Ina Paarman’s Coriander Pesto
1 red onion, finely sliced into rings
1 avocado, sliced (if in season)
1 lime or lemon, cut into wedges
Steam the sweet potato cubes until tender. Season with Potato Spice. Meanwhile place the oil, chilli, paprika, ground coriander and Garlic & Herb Seasoning in a frying pan. Stir and cook gently while stirring to develop the aroma of the spices for about 1 minute. Remove the pan from the heat and stir in the garlic, vinegar and sugar. Return pan to medium high heat, add minced pork. Mash and mix meat with a wooden spoon until spice mixture is evenly incorporated. Stir-fry for about 3 minutes. Add the Sun-dried Tomato Coat & Cook Sauce. Add cooked sweet potatoes and lightly stir through. Cover with a lid and warm through for ± 5 minutes.
To serve
Spread each wrap with Coriander Pesto. Spoon mince filling into the centre of each tortilla. Top with onion rings and avocado. Squeeze over a little lime juice.
Instead of sweet potato, use the kernels from 2 meilies.
