Gluten free deep-fried Mexican-style little treats with whatever choice of filling you want!
This version is a veggie one, but you can really use anything you want – roasted chicken, pulled pork, duck confit – anything, just go crazy and no one will ever think they are gluten free!
100% Corn Tortilla wraps – I used mini ones which made it quite a pain to roll up so I would advise a larger size.
Oil for frying
1 red onion
1 green pepper
2 tbsp balsamic vinegar
1 small sweet potato
Peel the sweet potato and cut into little dice. This will help speed up the cooking. Place in a pot of salted water, bring to the boil and let simmer until soft. When ready, drain and roughly crush with a fork.
Finely slice the onion and pepper. Sweat the onion and the pepper in a pan, then add seasoning and the sugar. When the vegetables are completely soft and caramelised, deglaze the pan with the balsamic vinegar. Toss and transfer to a bowl to cool.
Break up the feta into little crumbs.
We are now ready to assemble.
Get a pot of oil on and bring it to 180°C
In a pan, place the tortilla wraps, brush water over them and occasionally flip. When soft and flexible (like a crêpe), remove from the pan and place a little of each filling at the bottom. Roll up once or twice, then flatten each side of the roll and fold the flaps over, brush more water over the wrap and roll up to the top.
When all your little wraps are ready, just plop them in the oil in batches and drain them on some paper when they are golden brown. Everything is already cooked so all you really need to worry about is the colour and crispiness of the taquito.
Serve with the sweet and sour pepper mix, fresh feta crumbled over the top and some torn basil.