Mexican food is a definite favourite of ours. I have always loved cooking tacos at home but have previously struggled making a good meat sauce. I know lots of people use those 'taco seasoning' sachets but I'm not a fan as they are just full of salt and flavourings and bad stuff. Instead, I use a recipe from Jo at Quirky Cooking (check out her blog here). She is fantastic and I will probably share many more of her recipes in the near future. This is a recipe adapted from her 'Quick Bean Chilli Sauce' that she originally shared on Facebook (unfortunately I don't have the link to it), and I have just added mince to it. It is quite an economical recipe and makes a huge batch - I always have left-overs and it freezes well.
Ingredients:
1 onion
2 cloves of garlic
30g olive oil
About 400g premium beef mince
1 can of chopped tomatoes
160g tomato paste
1 tablespoon raw sugar
2 teaspoons balsamic vinegar
1 teaspoon each of chilli powder, ground cumin, ground coriander, dried oregano, smoked paprika
Salt to taste
2 cans red kidney beans, drained and rinsed
Method:
Chop onion and garlic for 2 seconds on speed 5. Scrape down sides of bowl and add olive oil. Add mince to bowl and cook for 3 minutes, 100 degrees, speed 1. You may need to check that the mince is breaking up properly, if not remove lid and give it a quick stir/poke with the spatula.
Add remaining ingredients and cook for 15 minutes, 100 degrees, reverse speed 1. Place the rice basket on top while cooking instead of the MC to reduce spitting and to allow to reduce.
That's it!! Serve with taco shells, shredded iceberg lettuce, diced tomato, grated cheese, sour cream and quacamole (find recipe in EDC or I just blitz up 1 clove garlic, then mix in 1 avocado, some tabasco, lemon juice and salt and pepper).
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