Ingredients 1 large onion, chopped 500g pack Waitrose Extra Lean Aberdeen Angus Ground Beef or Waitrose Lean Ground British Beef 1 red pepper, deseeded and chopped 2 tsp dried oregano 1 tbsp Schwartz Hot Chilli Powder, to taste 2 x 400g cans Waitrose Chopped Tomatoes 400g can Epicure Black Beans, drained and rinsed To serve: 300g pack Old El Paso 8 Soft Corn
Tortillas 4 tbsp Waitrose Half Fat Creme Fraiche 25g pack fresh coriander, roughly chopped
"Authentic Mexican tacos are made with soft corn
tortillas, which arewarmed through then spreadwith a filling and often toppedwith a spicy salsa, lettuce and some sour creambefore being rolled or folded up and eatenwith the hands."
A few tablespoons of this complex chili puree go a long way toward seasoning dishes like meatless black bean chili or shredded chicken in red sauce, folded into soft corn
Reportedly soft corn
kernels, cherry tomatoes from which the skin has been removed or other fresh vegetables can be used for bait.
However, if you develop a soft corn
, go see a podiatrist.
It was supposed to be one of those fabled "spring skiing" long weekends, a carefree jaunt among slopes cushioned by soft corn
snow and warmed by a kindly sun.
But you'll also want to experience his ceviche, street-style quesadillas, roasted veggie wrap or chef's fish tacos, which consist of beer-battered grouper in soft corn
shells with a spicy chipotle sauce.
FILLING One 7-ounce con chopped green chilis, divided in half 1 cup cooked millet 3/4 cup cooked dried beans or drained, canned red beans 1/2 cup baked sweet potatoes or yams, or use mashed, baked winter squash 1/2 cup frozen or fresh corn 1/2 teaspoon salt 1/4 cup chopped cilantro (optional) SAUCE 1/2 Tablespoon olive oil 1 medium onion, chopped 1 jalapeno pepper, seeded and minced 2 or 3 cloves garlic, minced or pressed 1/2 teaspoon cumin 1/4 teaspoon ground coriander 1/4 teaspoon chipotle chili powder (optional) One 28-ounce can whole peeled tomatoes (no salt added) 1 teaspoon vegan granulated sweetener * 1/2 teaspoon salt 12 soft corn
tortillas 1 1/2 Tablespoons olive oil 1 1/2 cups finely chopped red onions, or use a combination of sliced green onions and red onions
The term "green corn" was used by earlier generations when they were talking about fresh, soft corn
that could be roasted or boiled, as opposed to fully ripened, dry, hard corn that could be stored or ground into meal.
I raised them on commercial feed and an the soft corn
they would eat.