Serves: 4 – 6
Cooking Time: 2 hours 30 minutes
- 4 dried pasilla chillies*
- 100g streaky bacon, finely diced
- 500g beef mince
- 400g button mushrooms
- 2 tsp fennel seeds
- 1 tsp cumin seeds
- 2 tbs extra virgin olive oil
- 2 white onions, finely diced
- 6 garlic cloves, minced
- 1 tbs dried oregano
- 2 tbs plain flour
- 2 cups beef stock
- Fresh tomato salsa, guacamole, sour cream and tortillas, to serve
*Dried chillies are available from speciality grocers
- Place dried chillies in a large bowl, cover with 2 cups boiling water. Set aside for 20 minutes, until the chillies are plump. Drain, reserving the liquid. Discard the chilli stems and finely chop chillies.
- Fry bacon in a large frying pan over a medium heat for 5 minutes, until golden. Add beef mince, increase the heat to high, and cook for 8 minutes until well-browned.
- Finely chop half the mushrooms, and cut the remainder into quarters. Add the chopped mushrooms to the mince and cook for 4 minutes, then set aside.
- Put fennel, cumin seeds and olive oil in a deep frying pan over medium heat, cook 3-5 minutes until aromatic. Add onion, garlic and oregano and cook for 4 minutes, until softened. Add to the meat mixture, with the quartered mushrooms. Scatter with flour, then cook until the mixture begins to stick to the bottom of the saucepan. Pour in the reserved chilli liquid and stock, season with salt and pepper, then simmer for 2 hours, topping up with water as needed, until the mixture is very tender and the sauce is thickened.
- Serve with salsa, guacamole, sour cream and tortillas.