A food processor, liquidiser or hand blender will be required for this recipe, or a pestle and mortar – if you are feeling energetic! In Mexico they would use a flat, rectangular grinding stone called a metate.
‘Holy Trinity’ is a ground chilli blend of Pasilla, Ancho & Guajillo varieties. This could be used as a cheat in a more standard Chilli con Carne recipe.
For meat which supports local farmers prioritising sustainable methods, check out the Sussex Grazed shop on the Open Food Network.
Method
- Set the grill to high and line the grill pan with tin foil and lay out the 3 tomatoes, a selection of dried chillies, thick slices of onion and garlic (skins on).
- Grill these until they are soft and charred and then remove one by one as they are ready. Don’t worry if they blacken.
- Remove the skins from the garlic and onion.
- Bring 2 cups of water to the boil.
- Split and deseed the grilled chillies and add them to the pan and simmer for 10 mins.
- Whizz together all the grilled ingredients, adding in some of the chilli water to loosen the mixture.
- Add salt, oregano and 2 whole cloves, cumin seeds and blitz until smooth, adding more liquid when necessary to form a paste.
- Heat up the fat or oil and sauté the chopped onions slowly until soft and translucent.
- Add the beef mince and cook until it colours, stirring to break up the lumps.
- Add the chilli paste to the beef and stir.
- Add the rest of the chilli water and simmer with the lid off for 45-60 mins on a low heat. Adding more liquid to keep in loose and saucy.
- Test for seasoning and add more salt if needed.
- Serve with rice or tortillas and a sprinkle of chopped coriander.
Ingredients
Prep time: 30 mins
Cook time: 1 hour
½ White onion chopped in to a couple of thick slices.
3 Fresh plum tomatoes
3 Cloves of garlic
A mixture of at least 3 dried Mexican chillis: Ancho, Mulato, Pasilla, Guajillo (These are not super-hot but add deep fruity & earthy flavours)
1 tsp Mexican (or regular) oregano
½ tsp cumin seeds
2 whole cloves
Olive oil or lard
500g Local (grass-fed) Beef mince
½ White onion finely chopped
Optional – to serve:
- Corn or flour tortillas
- Rice
- Guacamole (or avocado slices)
- Pico de Gallo (fresh tomato salsa)
- Creme fraiche or soured cream
- Coriander, finely chopped, to sprinkle on top.
