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  • Starters and Sides

    Ostrich Chilli In Taco Shells

    Impress your friends with this fun Mexican-inspired dish

    13 February 2015
    ostrich-chilli-in-taco-shells
    • 2 tbsp sunflower oil
    • 500g ostrich mince
    • 1 onion, chopped
    • 3 cloves garlic, finely chopped
    • ½ tsp ground cumin
    • ½ tsp dried oregano
    • 1 to 2 tsp dried red chilli flakes
    • 3 tbsp red wine vinegar
    • 400g tin chopped tomatoes

    To Serve

    • taco shells
    • cooked white rice
    • sour cream
    • iceberg lettuce, finely sliced
    • spring onions, sliced
    • cheddar cheese, grated

    1 Heat 1 tbsp oil in a medium pot. Tip in the ostrich mince in one piece. Don’t prod it or break it up; let it cook over medium-high heat until browned on the underside. Then start to break it up into a fine mince, stirring it with a fork. Once it is all browned, set aside.
    2 Add another tbsp oil to the pot and sauté the onion and garlic until softened. Add the spices and cook, stirring for a minute.
    3 Add the ostrich mince, vinegar and tomatoes, bring to the boil then simmer for 45 minutes or until the liquid has cooked away.
    4 Mix the mince with a little rice, fill the taco shells, top with sour cream, sliced iceberg lettuce, spring onions and cheddar.

    Text and image: Fairlady

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