Mexican Fusion Beef Bao Buns
Ingredients
- Mr Chen’s Bao Buns
- 1 large onion
- 1 red capsicum
- 1 carrot
- 2 garlic cloves
- 1 tbsp oil
- 1 heaped tsp hot chilli powder/flakes
- 1 tsp paprika
- 1 tsp ground cumin
- 500g minced beef
- 250ml beef stock
- 400g can chopped tomatoes
- 1 tbsp tomato paste
- ½ tsp dried marjoram
- 2 bay leaf
- 400g kidney beans
- 1 tbsp oil
- Sour cream
- Coriander, garnish
Method
1
Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves. Chop carrot.
2
Start cooking. Put your pan on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).
3
Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.
4
Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin.
5
Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally. Once veg is cooked transfer into a bowl and put the empty pot back on the stove. Add little bit of oil and cook meat until brown.
6
Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew. Once brown add tomato paste and cook for about 2 min. Make sure to stir it to avoid meat sticking to the bottom. After 2 min put veg back into the pot and add beef stock bring it to boil then reduce heat to low and add chopped tomatoes. Add bay leaf, cover with lid and let it simmer for about 2h.
7
After 2h take the lid of and cook for another 20 min. Season and let it cool.
Ingredients
- Mr Chen’s Bao Buns
- 1 large onion
- 1 red capsicum
- 1 carrot
- 2 garlic cloves
- 1 tbsp oil
- 1 heaped tsp hot chilli powder/flakes
- 1 tsp paprika
- 1 tsp ground cumin
- 500g minced beef
- 250ml beef stock
- 400g can chopped tomatoes
- 1 tbsp tomato paste
- ½ tsp dried marjoram
- 2 bay leaf
- 400g kidney beans
- 1 tbsp oil
- Sour cream
- Coriander, garnish
Method
1
Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves. Chop carrot.
2
Start cooking. Put your pan on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).
3
Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.
4
Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin.
5
Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally. Once veg is cooked transfer into a bowl and put the empty pot back on the stove. Add little bit of oil and cook meat until brown.
6
Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew. Once brown add tomato paste and cook for about 2 min. Make sure to stir it to avoid meat sticking to the bottom. After 2 min put veg back into the pot and add beef stock bring it to boil then reduce heat to low and add chopped tomatoes. Add bay leaf, cover with lid and let it simmer for about 2h.
7
After 2h take the lid of and cook for another 20 min. Season and let it cool.
