Spicy Tortilla Cones
Tortilla cones are a bit like a quesadilla, which is a favourite meal with both Mrs MeatSmokeFire and MeatSmokeFireCameraGirl.
We’ve chosen a spicy vegetarian filling for this recipe, but you could use mexican flavours with guacamole and black beans, fajitas, pizza flavours with tomato sauce and cheese. Â How about using up leftovers from pulled pork or brisket, a roast chicken. Â I’ve even seen a dessert recipe churros style…..the possibilities are endless.
Cooking surfaces
then
BBQ Temperature
Ingredients
- 3 small tortillas
- 220g paneer, cubed
- 2 tbsp cornflour
- 1 pepper (any colour), finely diced or 1/3 of each green, red and yellow
- 1 red onion, cut into chunks
- 4 tbsp oil for frying
Sauce
- 3 tbsp tomato ketchup
- 1 tbsp gochujang sauce
- 1 tbsp dark soy sauce
- 1 tsp sesame oil
- 1 tbsp brown sugar
- 1 garlic clove, crushed
- juice of a lime
- 1 tsp cornflour
- 3 tbsp water
- Fresh coriander for garnishing
Equipment
MEthod
- Setup your Egg with the stainless steel grid for an indirect cook at 180°C.
- Prepare your cones, cut a tortilla in half, lightly brush the inside of the tortilla with olive oil before folding over into a tight cone. This will help with sealing the cone, use a cocktail stick to weave through the tortilla so it holds its shape whilst cooking. Â
- Place the tortilla cones directly on the grid and cook for about 7 to 10 minutes until golden brown.
- Remove from the Egg and let them cool completely. Â Remove the cocktail stick!
- Remove the ConvEGGtor so you switch to a direct cook.
- Add 2 tbsp oil to your skillet and place in the Egg direct on the grid to heat up.
- Toss your cubed paneer with cornflour in a bowl.
- Once the oil is hot, add the floured paneer to the skillet and fry for a few minutes until all sides are golden brown. Â Remove the paneer from the skillet.
- Add another 2 tbsp of oil to the skillet to heat up.
- Add the pepper and onion to the hot oil. Â Fry off for a couple of minutes.
- Make the sauce by putting the ketchup, gochujang and soy sauces together with sesame oil, sugar, garlic and lime juice in the skillet. Â Give it a good zhuzh!
- Make a slurry from the cornflour and water in a cup.
- Add the paneer, and the slurry to the skillet with the vegetables.  Mix together  and cook through for a couple of minutes until the sauce has thickened.
- Now fill each of the tortillas cones with some of the filling and garnish with some fresh coriander.