4
Easy
20 minutes
1 hour
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.
