We’re taking a fresh look at boerewors with a little inspiration from Mexico! These generous tortillas are a great way to entertain a crowd, because you can create a convenient self-help station with all the various toppings in separate bowls. Braaied mielies can be cut from their cobs to add the most delicious sweet and smoky texture. A store-bought Mexican-style salsa takes the place of a traditional tomato ‘smoor’, but you can still opt to make your own.
Inspired by Roodeberg’s journey as an evolving contemporary wine with a proud heritage, well-known food writer, Ilse van der Merwe of www.thefoodfox.com has given a delicious new twist to the traditional boerewors. Her super easy recipes are especially moreish when shared around the braai with a bottle of Roodeberg Classic Red Blend.
250g small tomatoes, sliced
1 red onion, finely sliced
1 – 2 ripe avocados sliced or diced
250 g sour cream
1 jar Mexican-style tomato or chipotle salsa
2 cups shredded lettuce
A small punnet coriander leaves
500 g boerewors
2 – 3 mielies (corn on the cob)
4 large or 8 small soft tortillas (corn or flour)
A few lemon/lime wedges, to serve
Prepare your fire for a braai. In the meantime, place the prepared tomatoes, onion, avocado, sour cream, salsa, lettuce and coriander in separate serving bowls to get your tortilla self-help station ready before you start to braai the boerewors. Braai the ‘wors’ and mielies on a grid over medium hot coals until cooked to your liking, turning them often. Remove from the heat and keep warm. Give your tortillas a quick toast on the grid using tongs to turn them over – you just want to freshen them up. Stack the hot tortillas and cover with a clean cloth to keep them soft. Cut the corn from the cobs and get ready to serve at once. To assemble: Place a toasted tortilla on a plate, then top with some tomato, onion, avocado, sour cream, salsa, lettuce, coriander, a piece of boerewors, some corn, and a squeeze of lime/lemon.
Chef’s note: As an alternative, you can cook the boerewors in a pan on the stove instead of over the coals, and grill the mielies in a hot skillet until charred on all sides.