Aussie Lamb Thai-tillas
- Prep time 1Hr
- Cook time 20Min
- Technique Grill
- Meat Beef
- Cut Ground
- Serves 10
These simple yet tasty handhelds are to die for!
Ingredients
Thai-tilla Filling
1 pound Australian ground lamb, browned, drained
1 Tablespoon ground coriander
1 Tablespoon ground cumin
¼ cup red pepper, minced
¼ cup carrot, shredded
¼ cup shallot, minced
1 Tablespoon fresh garlic, minced
1 cup mushrooms, minced
3 cups collard greens, stem removed, chopped
1 Tablespoon beef base
1 cup green Thai curry paste
1 cup water
1 cup unsweetened coconut milk
4 cups chihuahua cheese
Cilantro-Lime Yogurt
1 cup Greek yogurt 5% or sour cream
1 cup fresh cilantro, chopped
1 each fresh lime, juiced and zested
To serve
10 each flour tortillas
2 cups chihuahua cheese, shredded
Method
- For the Thai-tilla filling: In a large skillet, add lamb, coriander and ground cumin. Cook until browned and remove from skillet. Leave behind the excess fat in the skillet.
- Next, sauté the red pepper, carrot, shallot, garlic and mushrooms until cooked- about 7 minutes.
- Next, add the collard greens, beef base, curry paste, water and coconut milk.
- Cover and cook for 30 minutes, or until collard greens are tender.
- Once collard greens are cooked, add the lamb back into the skillet and remove from heat. Refrigerate immediately and once chilled, fold in the chihuahua cheese.
- Reserve under refrigeration until ready to use.
- For the cilantro lime yogurt: In a food processor, puree ingredients until smooth. Reserve under refrigeration until ready to use.
- To serve: Preheat a griddle to 350F.
- Sprinkle chihuahua cheese directly on the griddle and top with a flour tortilla and the Thai-tilla filling on top of the flour tortilla.
- Griddle until cheese is golden and then fold over to form a half moon.
- Continue cooking until Thai-tilla mixture is hot and bubbly.
- Serve immediately drizzled with the cilantro lime yogurt or serve on the side for dipping.
Chef’s Notes
- Garnish with micro cilantro, if desired.
