Post by smokey on Jan 28, 2014 17:05:29 GMT 10
It started out as ragu then morphed into Tex Mex.
I followed Titch's recipe almost spot on but less the pork mince.
Brown or opaque the onions celery and garlic for a few minutes and added a cup of white wine then let it reduce completely.
Removed the onions and then browned up 1 KG beef mince and Half KG lamb mince.
Added all together with passata, tin chopped tomato and 1 cup whole milk.
Then I changed course and added Mexican menudo spice mix, Cumin, Ancho, Picante sauce and smoked it low and slow in the Big Green Egg for about 5 hours.
Then I scored and Microwaved some spuds till cooked through and soft.
Place in a pan and squish them down.
Then Placed the smoked mince liberaly over the spuds with diced red capsicum, Diced shallot, fresh chilli and cooked back on the komado that is now at 400F
When it started to look done with a bit of browning I heaped on Kraft Mex three cheese and continued till golden
Then served with light sour cream (Its softer and flows better) , More shalots and a sprinkle of simple diced tomato sweet balsamic salsa.
Just like stuffed baked capsicum, Its a real favourate with my mob and there is no end to what you add.
Thanks you for reading
I followed Titch's recipe almost spot on but less the pork mince.
Brown or opaque the onions celery and garlic for a few minutes and added a cup of white wine then let it reduce completely.
Removed the onions and then browned up 1 KG beef mince and Half KG lamb mince.
Added all together with passata, tin chopped tomato and 1 cup whole milk.
Then I changed course and added Mexican menudo spice mix, Cumin, Ancho, Picante sauce and smoked it low and slow in the Big Green Egg for about 5 hours.
Then I scored and Microwaved some spuds till cooked through and soft.
Place in a pan and squish them down.
Then Placed the smoked mince liberaly over the spuds with diced red capsicum, Diced shallot, fresh chilli and cooked back on the komado that is now at 400F
When it started to look done with a bit of browning I heaped on Kraft Mex three cheese and continued till golden
Then served with light sour cream (Its softer and flows better) , More shalots and a sprinkle of simple diced tomato sweet balsamic salsa.
Just like stuffed baked capsicum, Its a real favourate with my mob and there is no end to what you add.
Thanks you for reading
I tell them next time I'll put a spoon of cement in their portion 
