Bored with Butties phase 40
Posted: Fri Oct 01, 2010 2:33 pm
If your idea of chilli con carne is minced beef in a sloppy sauce with red kidney beans and served with boiled rice, try this, chile con carne Oaxaqueño, authentic chilli con carne from Oaxaca in México. Lumps of recognisable meat in a dry, hot sauce and served with tortillas.
As a Bongo lunch you can make most of it up as soon as you get to work, then just liven it up come dinnertime.
For all you nut-haters out there, this does contain toasted almonds but you can use flaked almonds if you want, or just not bother at all
Pork, chillies, onion, tomatoes, garlic & beans
Chop all the vegetables
Toast some almonds and sesame seeds in a dry pan....
....and set aside for later.
Fry the pork for a few minutes....
....then add the vegetables....
....and the beans.
Keep it boiling and moving especially in the Bongo as it’s a big pan on a smallish burner....
....add the almonds & sesame seeds and some fresh breadcrumbs....
....and you should have something like this. You can leave this to cool now until lunchtime
Several hours later, agitate the mixture over full heat....
....and serve with quartered hard-boiled eggs, crumbled feta cheese....
....coriander and soured cream....
....flour tortillas and some tequila. Just a bit
TIP: If you fancy doing this at home, use a bigger pan. What do you mean, you haven’t got ANY paella pans?
Also, you may have noticed that the black beans taint the colour in the one cooked above to resemble the mudslide in Oaxaca the other day ( http://www.bbc.co.uk/news/world-latin-america-11429439 ) - well at least I try to keep these meals topical The black beans give it an authentic taste and the colour doesn’t detract from the flavour, but if you’re bothered, just use cannellini beans....
On a proper stove you can really give the pork some welly....
....add the veggies as before....
....keep the heat up....
....add the orange juice....
....and serve with the eggs, feta and coriander.
Go on, you know you want to
As a Bongo lunch you can make most of it up as soon as you get to work, then just liven it up come dinnertime.
For all you nut-haters out there, this does contain toasted almonds but you can use flaked almonds if you want, or just not bother at all
Pork, chillies, onion, tomatoes, garlic & beans
Chop all the vegetables
Toast some almonds and sesame seeds in a dry pan....
....and set aside for later.
Fry the pork for a few minutes....
....then add the vegetables....
....and the beans.
Keep it boiling and moving especially in the Bongo as it’s a big pan on a smallish burner....
....add the almonds & sesame seeds and some fresh breadcrumbs....
....and you should have something like this. You can leave this to cool now until lunchtime
Several hours later, agitate the mixture over full heat....
....and serve with quartered hard-boiled eggs, crumbled feta cheese....
....coriander and soured cream....
....flour tortillas and some tequila. Just a bit
TIP: If you fancy doing this at home, use a bigger pan. What do you mean, you haven’t got ANY paella pans?
Also, you may have noticed that the black beans taint the colour in the one cooked above to resemble the mudslide in Oaxaca the other day ( http://www.bbc.co.uk/news/world-latin-america-11429439 ) - well at least I try to keep these meals topical
The black beans give it an authentic taste and the colour doesn’t detract from the flavour, but if you’re bothered, just use cannellini beans....On a proper stove you can really give the pork some welly....
....add the veggies as before....
....keep the heat up....
....add the orange juice....
....and serve with the eggs, feta and coriander.
Go on, you know you want to
well 'til you added the eggs, cheese and cream