My hubby is away at present and I am very much looking forward to his return, not only because I miss him but because he is shopping and will be able to bring back some things that we just cannot get here. One of the things he is bringing back is pesto! I am so excited, cause then I can cook some of the recipes that need pesto (Yay!!). We don’t have any fresh basil here so there is no way to make it.
I absolutely love tortillas, I always have some in the freezer (the homemade kind, not the bought kind). They are the best things to pull out for breakfast, lunch or tea. So, now that I have confessed my undying love for tortilla’s you will understand why I chose this recipe to tryout. It is totally easy and only takes about 10 min to whip up.
Now, I realise that I have gotten a bit verbose in some of my previous posts, so I will endeavour to keep the chatter to a minimum.
This lovely little dish is found on page 66 of DH mag, issue 52. What you will need is: olive oil, beef mince, onion, chilli, smoked paprika. I have to confess that my smoked paprika is about a gazillion years old, hence the dish wasn’t as tasty as it should have been.
I have just discovered these little spice cubes called chipolte, it is a Mexican chilli, and they are amazing! A friend in America sent them to me and they are incredible. I was sort of picturing the dish to taste a bit more like it would with chipolte in it.
Tomato paste is next and then tomato puree, now I am a bit confuse about this wording cause in brackets after tomato puree she has put tomato sauce. In my book tomato sauce and tomato puree are nothing alike, what’s the deal? I used tinned whole tomatoes chopped up finely. Cook all these ingredients up together, seasoning with sea salt, no comment and cracked pepper. Tortillas, of course and tomato and coriander salsa make the up the rest of this delicious serving. YUM!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment