Add a uniquely South African twist to a Mexican favourite. It will definitely add some heat to a chilly evening.
You’ll need: Chakalaka Pesto – 1 can Rhodes Quality Chakalaka – Mild and Spicy; 2 tablespoons sweet smoked paprika; 1 tablespoon ground cumin; 1 tablespoon sugar; finely chopped chilli
Tacos – chopped onion; beef mince; chopped garlic; coriander; Taco shells; chopped lettuce; 1 chopped tomato for tacos; 1 grated tomato for mince mixture; sliced cucumber; grated cheese; fed cabbage; sour cream (optional); salt and pepper to taste
Add the Rhodes Quality Chakalaka – Mild and Spicy to a pot, then add paprika, cumin, sugar, chopped chilli and a little water.
Simmer on low heat for 5 minutes. Use a hand blender and blend until smooth. Add salt and pepper to taste. Set aside until ready to use.
In a separate pot, add oil and chopped onion. Add garlic, mince, salt, and pepper. Fry until golden brown then add the chakalaka pesto and mix well.
Add 1 grated tomato, and sugar, and simmer until cooked through. Top with chopped coriander and set aside until ready to use with taco shells
Fill up your taco shells with lettuce, chakalaka mince, chopped tomatoes, red cabbage, cucumber, and cheese. Top with a dollop of sour cream and enjoy!
*Recipe by Tenneille Francis. Received via Rhodes Quality.