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  • 250 g (8 oz) minced pork
  • 250 g (8 oz) minced beef
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 2 tablespoons flaked almonds
  • 2 tablespoons red wine vinegar
  • 50 g (2 oz) raisins
  • 400 g (13 oz) can chopped tomatoes
  • 300 ml (½ pint) chicken stock
  • 1 red pepper, cored, deseeded and chopped
  • ½ red onion, finely chopped
  • small bunch of coriander, finely chopped
  • 8 large soft flour tortillas
  • 200 ml (7 fl oz) crème fraîche
  • salt and pepper

Dry-fry the minced pork and beef in a flameproof casserole dish with the onion for 5 minutes, stirring until the mince is evenly browned.

Stir in the garlic, paprika, cumin and cinnamon then mix in the almonds, vinegar, raisins and tomatoes. Add the stock and some seasoning and bring to the boil, stirring occasionally. Cover and cook in a preheated oven, 180°C (350°F), Gas Mark 4, for 1 hour. Allow to cool, then chill until required.

To make the salsa, mix together the red pepper, red onion and coriander in a bowl and chill until required.

When ready to serve, reheat the piccadillo on the hob for 15 minutes, stirring until piping hot. Warm the tortillas according to the instructions on the packet. Divide the piccadillo between the tortillas, and top with spoonfuls of crème fraîche and salsa. Roll up and serve immediately.

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