Taco Loco by Jonas Cramby

Author:Jonas Cramby
Language: eng
Format: epub
ISBN: 9781911216100
Publisher: Pavilion Books
Published: 2016-03-24T04:00:00+00:00

PICADILLO

Weekday chuck steak stew

SERVES 8

2 onions

4 garlic cloves

250g/9oz uncooked chorizo

1kg/2lb 4oz beef chuck steak

400g/14oz canned plum tomatoes

1 tbsp granulated sugar

1 tbsp chilli powder

2 tsp ground cumin

½ tsp ground Ceylon or standard cinnamon

2 dried bay leaves

oil for frying

salt and freshly ground black pepper

Adobo:

6 dried ancho chillies

3 tbsp red wine vinegar

TO SERVE

tortillas of your choice

salsas of your choice

1 Finely chop the onions and garlic and fry with the chorizo in a little oil in a cast-iron pan over a medium heat for a few minutes. Take out of the pan. Cut the chuck into cubes and fry in batches until coloured. Add the onion, garlic, chorizo, tomatoes, sugar and spices. Sprinkle with salt and pepper.

2 Make the adobo. Toast the chillies until they puff up and smell nice. Remove the stalks and seeds and soak for 15 minutes until soft. Mix with a little soaking water and the vinegar and blend to a smooth purée. Pour over the meat. Simmer gently, covered, for at least 4 hours until the meat has softened. Serve with tortillas and salsas.

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