Ostrich Chilli In Taco Shells

Recipe from: 11 August 2015
dinner, mexican,tacos

Ingredients 16
Servings
Time 00:10
  • 2
    tbsp sunflower oil
  • 500
    g
    ostrich mince
  • 1
    onion, chopped
  • 3
    cloves
    garlic, finely chopped
  • 1/2
    tsp
    ground cumin
  • 1/2
    tsp
    dried oregano
  • 1 to 2
    tsp
    dried red chilli flakes
  • 3
    Tbs
    red wine vinegar
  • 400
    g
    tin chopped tomatoes
  • TO SERVE:
  • taco shells
  • cooked white rice
  • sour cream
  • iceberg lettuce, finely sliced
  • spring onions, sliced
  • cheddar cheese, grated
 

Method

1 hour
 

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.

Add another tbsp oil to the pot and sauté the onion and garlic until softened. Add the spices and cook, stirring for a minute.

Add the ostrich mince, vinegar and tomatoes, bring to the boil then simmer for 45 minutes or until the liquid has cooked away.

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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Read more on: dinner  |  recipes
 

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