Your six ingredients are:
Pork mince | Black beans | Smoked paprika | Red onions | BBQ sauce | Taco shells
I love chilli but my husband hates really spicy food. So I hardly ever cook traditional Chilli con Carne at home.
Luckily, though, Chilli doesn’t have to be HOT to be interesting. So I decided to adapt my usual recipe to incorporate all my husband’s favourite flavours (wasn’t that sweet?!). He absolutely loves meat (is that a man thing?) and barbecue (oh yes, definitely a man thing 😉 ) and so my BBQ Pork-Chilli Tacos were born.
To make the taco filling, I used pork mince for a change as it’s so cheap and easy to get hold of. Instead of kidney beans, I added black beans which are synonymous with tacos. Rather than chilli powder for heat, I used a little smoked paprika to lift the meat and add to the smokiness of the dish, and red onions rather than brown for sweetness, but you could easily add the chilli back in if you’re all happy with the heat. Finally, I cheated and used a good-quality shop-bought barbecue sauce.
But hear me out. When you cook with just six ingredients and have small children running around while you do it, you can’t afford to make all your own sauces and seasonings from scratch. Sure, I could tell you that a good barbecue sauce comprises ketchup, sugar, Worcestershire sauce, mustard, garlic and chilli powder, but then that would be an extra five ingredients and I’d have to change my focus! Instead, I’ll just say that the better quality sauce you buy, the better these tacos will taste. It’s obvious, when you think about it. If you want to bring a more “authentic” homemade taste to your shop-bought sauce (and you’re not tied to just using six ingredients), then why not go ahead and put in an extra squeeze of ketchup or tomato puree, a bit of mustard or garlic and a dash of Worcestershire?
I used the crunchy kind of corn taco shells here but tortilla pancakes would also work. You want to build up your taco stacks with all your favourite taco trimmings – lettuce on the bottom (iceberg, of course) and perhaps a salsa or guacamole. Or, you could go the “whole hog” (see what I did there?!) and make my Mexican Pink Coleslaw (coming soon) to go with it too? Trust me, you’ll be glad if you do.
BTW – if you’re a food blogger and are wondering how I got the shot of all the tacos standing up, I’ll tell you my little secret: makeup sponges. Yep, there are little pink wedges propping up the tacos at each end of that plate!
BBQ Pork-Chilli Tacos
- July 4, 2018
- 4 people Servings
- 40 min
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- 2 red onions, finely chopped
- 800g pork mince
- 2 tbsp. smoked paprika
- 2x400g tin black beans, drained (and washed if you like)
- 300g BBQ sauce (high quality)
- 8 corn taco shells
- To Serve (Optional)
- Coriander (cilantro)
- Mexican Pink Coleslaw
- Iceberg lettuce
- Step 1
- Put a large, heavy-based frying pan (skillet) on a medium heat and add a good glug of cooking oil. When it’s hot, gently fry the onion for a few minutes and then add the mince and brown all over.
- Step 2
- Stir in the smoked paprika and coat the meat. Then add in the tins of black beans.
- Step 3
- Finally, pour over the BBQ sauce and top up with boiling water if the sauce does not coat all the meat. Leave to bubble for up to 20 minutes – until the sauce thickens. Leaving it for this time will allow the flavours to develop.
- Step 4
- Serve the BBQ Pork Chilli inside corn taco shells with lettuce, coleslaw and coriander.
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