RECIPE OF THE WEEK || YUMMY TACOS

Seasoned keema rolled into a chapati- classic Mexican week night dinner dish or an easy brunch!

INGREDIENTS

Serves: 6

    500g keema (mince)
    1 onion, chopped
    1 green pepper, chopped
    1 garlic clove, crushed
    1/2 teaspoon hot paprika
    1/4 teaspoon ground cumin
    1/4 teaspoon dried red chilli flakes
    6 tablespoons tomato puree
    12 flour tortillas or chapati
    vegetable oil, for frying
    salt and pepper to taste
    To serve:
    1 lettuce, shredded
    2 tomatoes, finely chopped
    2 tablespoons grated Cheddar Cheese
    1 avocado, diced
    soured cream


PREPARATION METHOD

Prep: 15 mins    | Cook: 15 mins

1. Dry-fry the mince in a frying pan until brown and crumbly, stirring occasionally and breaking it up with a wooden spoon.
2. Add the onion, green pepper and garlic; cook, stirring occasionally, until softened. Stir in the herbs and spices; season to taste with salt and pepper. Add the tomato puree and mix well. Cover and cook gently for 10 minutes, stirring occasionally.
3. Place a little of the mixture on each tortilla and roll up. Secure with a cocktail stick. Heat the oil in a frying pan and then fry the rolls quickly until golden. Serve with your choice of accompaniments.