Chili tortilla bowls
1 tsp olive oil
500 g ground pork
1 tsp sage
Salt and pepper, to taste
1 onion, roughly chopped
2 cloves garlic, finely chopped
1 green pepper, roughly chopped
3 small green chili peppers, roughly chopped
2 large tomatoes, diced
Romaine lettuce, roughly chopped
1/3 bunch fresh mint, chopped
2 spring onions (green onions), sliced
10 small flour tortilla wraps
1 lime (optional)
Sour cream, for serving
In a skillet, heat the olive oil over medium heat. Add the ground pork, sage, salt, and pepper. Cook until browned.
Add the chopped onion, garlic, green pepper, and chili peppers to the skillet. Sauté for about 15 minutes, or until the vegetables are softened and the mixture is golden, with most of the liquid evaporated.
Stir in the diced tomatoes and 100 ml of water. Lower the heat and let the mixture simmer, allowing it to thicken.
While the chili is simmering, roughly chop the romaine lettuce and chop the fresh mint leaves.
If desired, warm the tortilla wraps in a dry skillet or microwave. Press each tortilla into a bowl shape using a small bowl or oven-safe dish.
Spoon the chili mixture into each tortilla bowl. Top with chopped romaine lettuce, mint, and sliced spring onions. Drizzle with sour cream and lime juice if desired.
Serve the bowls with cold beer for a perfect pairing