Ingredients

Method

• 1 onion, finely chopped
• 2 chillies
• 2 garlic cloves, chopped
• 2x400 ml cans, chopped tomatoes
• 1 1/2 T cumin
• 1 1/2 T coriander
• 1 t cinnamon
• 1 rotisserie chicken
• 2x400 ml red kidney beans
• 125 ml red wine vinegar
• 1 red onion, sliced
• 12 taco shells
• Black pepper, freshly ground, to taste
• Fresh lime juice, squeezed

Method

Ingredients

1. Fry 1 finely chopped onion with one or two chillies and 2 cloves chopped garlic for 5 minutes until softened.

2. Add 2 x 400 ml cans chopped tomatoes, 11⁄2 T cumin, 11⁄2 T coriander and 1 t cinnamon.

3. Stir, then simmer for 30 minutes. Season to taste and add the shredded meat of 1 rotisserie chicken and 2 x 400 ml cans red kidney beans, drained, then simmer for a further 5 to 10 minutes.

4. Meanwhile, bring 1⁄2 cup red wine vinegar to a gentle simmer and add 1 sliced red onion. Simmer for 2 minutes until the onions soften slightly and take on a lovely pink colour. Remove from the heat and allow to cool.

5. Heat 12 taco shells in a preheated oven for 4 to 5 minutes, until warmed through and crunchy. (Or follow these easy steps to make your own tacos.)

6. Serve the chicken con carne with fresh coriander, pink pickled onions, slow-roasted tomatoes and peppers and sour cream.

7. Spoon guacamole over the assembled tacos and season with freshly ground black pepper and a squeeze of fresh lime juice.