Mutti tacos with tomato puree
Made with Mutti Passata
Mutti Passata is a very versatile product that can be used in quick dishes due to the fact it is already reduced, as well as in slower cook dishes like Bolognese. However it is cooked it will retain its bright red colour, velvety texture and sweet flavour. Velvety smooth with no skins or seeds, it takes 2kg of fresh tomatoes to make 1kg of Mutti Passata.
30 min (COOK TIME: 30 min)
Medium
Ingredients
-
2
tablespoons
olive oil
-
1
large red onion, finely chopped
-
1
large carrot, finely chopped
-
1/2
red capsicum, finely chopped
-
2
teaspoons
cumin seeds
-
1/2
cinnamon stick
-
25
g
light brown sugar
-
500
g
pork mince
-
1
bunch
large fresh coriander, roughly chopped
-
4
cloves
garlic
-
1
green chilli
-
2
tablespoons
smoked paprika
-
1
teaspoon
ground allspice
-
3
tablespoons
chipotle paste
-
2
tablespoons
apple cider vinegar
-
1
large lemon, finely grated zest and juice
-
500
ml
Mutti Passata
-
Salt and freshly ground black pepper, to taste
-
50
g
manchego /parmesan, grated, to serve
-
4
flour tortillas
For the sauce apple and avocado sauce
-
1
red chilli, roughly chopped
-
1
Granny Smith apple, peeled, cored and finely chopped
-
2
avocados, skin and stone removed, roughly chopped
-
1
lemon, juice only
-
bunch
Small fresh coriander, roughly chopped
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Mutti tacos with tomato puree: Method
- Put the oil in a large saucepan placed over a low heat. Add the onion, carrot, red pepper, cumin, cinnamon and sugar and cook for 10 minutes. Increase the heat, add the pork mince and cook until browned, breaking up any large pieces.
- Meanwhile, put half the coriander, the garlic, green chilli, smoked paprika, chipotle paste, vinegar and lemon zest in a food processor. Blend, while slowly pouring in just enough water to create a paste.
- Add the paste to the pork and stir in the Passata. Bring to the boil. Reduce the heat to a simmer and cook until the liquid has reduced by at least half. Season with salt and pepper and add the lemon juice and remaining coriander.
- To make the salsa, combine all the ingredients in a large bowl and season with salt and pepper.
- When ready to serve, heat a little oil in a frying pan placed over a medium heat. Fry the tortillas for 30 seconds on each side until golden and crisp.
- Divide the crispy tortillas between four plates and top with the pork ragù, cheese and salsa. Serve immediately.
