Mexican mielie flatbread

An easy homemade flatbread topped with charred corn and a red pepper and tomato salsa

4 mini flatbreads

Easy

40 min

15 min

RECIPE DEVELOPED BY:

Siphesihle Msimango - ICA third year student specialising in Culinary Media Communication

STYLING & PHOTOGRAPHY:

Siphesihle Msimango - ICA third year student specialising in Culinary Media Communication

WINE PAIRING:

FLATBREAD

250ml (1 cup) self-raising flour

2.5ml (½ tsp) salt

15ml (1 tbsp) Santa Anna’s Cream Cheese & Chives Flavour Corn Tortilla Chips, finely crushed

60ml (¼ cup) plain yoghurt

160ml (⅔ cup) cheddar cheese, grated

PICKLED ONIONS

250ml (1 cup) red wine vinegar

250ml (1 cup) water

125ml (½ cup) granulated sugar

2.5ml (½ tsp) pink peppercorns

2.5ml (½ tsp) cumin seeds

2.5ml (½ tsp) fennel seeds

2.5ml (½ tsp) cardamom pods

1 (150g) large red onion, finely diced

TOPPINGS

125ml (½ cup) sour cream

30ml (2 tbsp) French-style mayonnaise

30ml (2 tbsp) lemon juice

250ml (1 cup) Santa Annas Tomato & Red Pepper Salsa

250ml (1 cup) charred corn kernels

125ml (½ cup) Santa Anna’s Cream Cheese & Chives Flavour Corn Tortilla Chips, finely crushed

30ml (2 tbsp) fresh coriander, chopped

2 (30g) Jalapeños, thinly sliced

Preheat the oven to 200°C.
For the flatbread, combine the self-raising flour, salt and finely crushed tortilla chips in a mixing bowl.
Add the yoghurt and mix until the dough comes together.
Knead the dough on a lightly floured surface until smooth, 2–3 minutes.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel and set aside in a warm place to rest, 15 minutes.
For the pickled onions, heat the vinegar, water, sugar, and spices in a saucepan until the sugar dissolves. Remove it from the heat and add the diced red onion. Set aside to cool.
For the toppings, stir the sour cream, mayonnaise, and lime juice together and set aside.
Divide the dough into four equal pieces and roll each one into an oval-shaped flatbread, about 0.5 cm thick.
Heat a cast-iron pan over medium heat and cook each flatbread until crisp and charred, 2-3 minutes per side.
Place the flatbreads on an oven tray. Sprinkle the cheese on top and bake, 5 minutes.
Spread the cream cheese mixture on top and add dollops of the Santa Anna’s Tomato & Red Pepper Salsa.
Sprinkle some charred corn, crushed Santa Anna’s Cream Cheese & Chives Flavour Corn Tortilla Chips, pickled red onions, chopped coriander and sliced jalapeños on top.

TIP: To create canapés, cook the flatbread as directed, then cut it into small, bite-sized pieces. Top each piece with the toppings to serve as elegant appetisers.

As part of a unique partnership with @SantaAnnas, ICA third-year students were tasked with creating original recipes using Santa Anna’s range of authentic Mexican-style products – reimagined through a South African lens. The theme: Mexican Style, South African GEES!
This dish, developed, styled and photographed by Culinary Media Communication student Siphesihle Msimango, is a Mexican take on homemade flatbread. It is topped with charred mielies, Santa Anna’s Tomato & Red Pepper Salsa, crushed corn chips, pickled onions and jalapeños.

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