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Sambutes

Tom Parker Bowles from Market Kitchen
These stuffed miniature tortillas – adapted by Tom Parker Bowles from Mexican food author, Elisabeth Lambert Ortiz – are ideal to serve with drinks

Sambutes

Method

1. For the tomato sauce: Combine the tomatoes and chilli in a food processor or blender and process until smooth. Put the mixture in a bowl and set aside until ready to serve.

2. Heat a little olive oil in a large, heavy-based frying pan and fry the minced pork until lightly browned. Add a few dashes of Tabasco sauce.

3. In a food processor, purée the onion and prepared tomatoes until smooth. Pour the mixture over the pork. Season with salt and freshly ground black pepper and cook until the mixture is well blended and fairly thick.

4. Using a 5cm cookie cutter, cut small circles from the soft, uncooked tortillas.

5. Put 1 tablespoon of the filling onto a tortilla circle, then top with another tortilla circle, using flour paste to seal the edges and pinching the edges together.

6. Heat 5cm of oil in a heavy-based pan and fry the sambutes for 2-3 minutes, turning once, until golden. Drain on paper towels.

7. Serve the hot sambutes with tomato sauce and sour cream.

Cook’s note: Habanera chillies are bright orange with a bell-like shape. They are extremely hot, so use them with caution. To reduce the heat a little, remove the seeds from the chilli before puréeing the flesh with the tomatoes.

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Serves: makes about 18

Prep: 15 min
Cook: 10 min

Ingredients
Olive oil, for frying
225g minced pork
a few dashes of Tabasco sauce
1 onion, chopped
several soft tortilla, uncooked
50g plain flour, mixed with water to make a paste
1 carton Soured cream, to serve