Mmmm!
This is a really simple recipe and tastes great. I cannot vouch for its authenticity; however, I can tell you I got this recipe from someone who is Mexican on her father’s side, and it was her grandmother that taught it to her.
I am sure the original recipe would have involved everything being made from scratch, but the version I was taught has a little short cut. I have absolutely no problem with cheating when it comes to cooking and nor should you!
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Starting what I think may become a theme, I have decided my first recipe should be my signature Chilli. I make no claims about authenticity, however I do know it’s extremely tasty.
Serves: 4 (generously).
Fry the mince with no oil
There are two things to note at this point: this recipe contains no oil and it does not use any salt. The salt I recommend people can add to taste once served, and the fat from the beef is used for frying the veg.
Put the minced beef in a large-bottomed pan. This should be fried on a medium heat until it has just about turned entirely brown. This should be stirred periodically to get it evenly fried all over and to make sure you do not burn the beef.
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