Ingredients
Method
1.Cover chillies with the boiling water in small heatproof bowl; stand 20 minutes.
2.Meanwhile, cut three 7.5cm (3-inch) rounds from each tortilla. Heat oil in wok; deep-fry rounds, in batches, until browned lightly. Drain tortilla crisps on absorbent paper.
3.Drain chillies over small bowl; reserve liquid. Remove and discard stems from chillies. Blend or process chillies and reserved liquid until smooth.
4.Heat extra vegetable oil in medium frying pan; cook onion, stirring, until softened. Add garlic and beef; cook, stirring, until beef is browned. Stir in paste, beer and chilli purée; bring to the boil. Reduce heat; simmer, uncovered, about 15 minutes or until liquid is almost evaporated. Season to taste; stir in coriander.
5.Top each tortilla crisp with rounded teaspoon of beef mixture then with ½ teaspoon of sour cream.
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