Ingredients
For the beef: 500g minced beef, 1 tbsp oil, 1 tbsp minced garlic, 1 tsp salt, 2 tsp red chilli powder, 1 tsp hot pepper flakes, 2–3 tbsp sriracha sauce, 1 tbsp lemon juice.
For the sour cream sauce: 150ml sour cream, 1 tbsp lemon juice, 2–3 tbsp milk.
For the salad: ½ cup red cabbage, some lettuce, ½ cup sweetcorn, 1 carrot (julienned), ½ cup chopped onion, pickled jalapeño (optional), 1 tbsp lemon juice, ½ tsp salt, ½ tsp black pepper.
For assembly: large flour tortillas, grated mozzarella and cheddar, butter for toasting.
Instructions
Start by heating oil in a pan and sautéing the minced garlic for 2–3 minutes until golden and fragrant. Add the minced beef, break it up, and cook until it changes colour. Cover the pan and let it cook for 10–12 minutes. Then add the salt, chilli powder, pepper flakes, and sriracha. Stir well, finish with a squeeze of lemon juice, and turn off the heat.
For the sauce, whisk together the sour cream and lemon juice, then add the milk gradually until you reach a smooth, spreadable consistency. Refrigerate for an hour if time allows.
For the salad, toss all the vegetables together in a bowl with lemon juice, salt, and black pepper.
To assemble, lay a tortilla flat and spread the sour cream sauce in the centre. Add the beef, then a generous layer of mixed cheese, then the salad on top. Fold in the sides and roll it up tightly into a compact rectangle.
Finally, melt butter in a flat pan and toast the sandwich on both sides, pressing gently, until golden and crispy and the cheese is fully melted inside. Cut diagonally and serve hot.