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Ingredients!
PREPARATION
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Cook chillies in a pan over medium to low heat and gently toast until fragrant, roughly 2-3 minutes per side. Put chillies in a bowl, cover and soak til soft.
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Drain chillies and remove the seeds. Put the chillies in a blender and add the cumin, black pepper, 1 tablespoon of salt and ¼ cup of water. Purée until a smooth paste forms, adding more water if needed.
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In a new pot heat the oil and add the mince, onion and garlic. The more garlic you add, the safer you’ll be. Cool until mince is brown, stirring occasionally.
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Next add the stock, remaining 2 cups of water and whisk in the cornflour to avoid lumps. Stir in the pre made chilli paste and bring to a simmer. Allow to simmer til sauce thickens.
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Stir in brown sugar an vinegar, making sure it’s thoroughly mixed through, and add more salt to taste.
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Serve with sour cream and a lime wedge for extra flavour.