- 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
Fry 1 finely chopped onion with one or two chillies and 2 cloves chopped garlic for 5 minutes until softened.
Add 2 x 400 ml cans chopped tomatoes, 11⁄2 T cumin, 11⁄2 T coriander and 1 t cinnamon.
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.
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.
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.)
Serve the chicken con carne with fresh coriander, pink pickled onions, slow-roasted tomatoes and peppers and sour cream.
Spoon guacamole over the assembled tacos and season with freshly ground black pepper and a squeeze of fresh lime juice.