Halo White Chocolate Mousse Cake - Chef Recipe by Kirsten Tibballs.
A simple and stunning mousse cake which can be enjoyed all-year-round. White chocolate mousse with a...
1kg chuck steak, cut into small chunks
1 brown onion, finely diced
6 garlic cloves, crushed
2 red capsicums, cored and diced
500g fresh tomato, diced
1 Tbs cumin powder
1 Tbs dried oregano
2 tsp sweet paprika powder
1 tsp smoky paprika powder
2 tsp coriander powder
1 tsp Mexican chilli powder
3 Tbs brown sugar
2 Tbs apple cider vinegar
1/4 cup maple syrup
500mL crushed tomatoes
500mL chicken stock
420g red kidney beans, dried or canned
1 stick chorizo, sliced
Sea salt to taste
Cooking oil of choice
If using dried red kidney beans, soak overnight in a large container of water. Strain and bring to the boil in a pot of salted water, cook until al dente. Strain and put aside.
If using canned kidney beans, simply strain, wash well and set aside for later.
Season chuck steak with sea salt.
In a separate pot or pan, add a small amount of cooking oil and fry off the beef until brown. Set aside.
In a separate pan, fry off chorizo until beginning to caramelise. Set aside.
In a large pot over medium heat, add 100mL of cooking oil and fry onions and garlic until turning translucent.
Add capsicum and continue to fry until it begins to soften. Add cumin, oregano, sweet and smoky paprika, coriander, Mexican chilli powder and brown sugar. Stir and continue to cook until fragrant.
Add apple cider vinegar to deglaze pot, stir well. Add tomatoes, kidney beans, maple syrup, crushed tomatoes and chicken stock, stir well.
Add beef and chorizo to sauce, turn onto low heat and simmer until sauce is reduced and meat begins to fall apart.
Season to taste. Serve with steamed rice, dollop of sour cream, torn fresh coriander, tortillas and a fresh wedge of lime.
Recipe provided by Loco Mexican