Only recently I made my first trip into Tuco's restaurant in Galway city and was a little excited when I saw they offered a Paleo box! Great tasting food, a rare healthy option when looking to grab something quick and it was full of flavour. I'm already looking for an excuse to head back into town to grab another one!
I'm a big fan of Mexican food and love all the different flavours and smells when it's done right. So this trip to Tucos inspired me to whip out the chillies here at home!
And this is what I managed to rustle up!!!!
Definitely no Paleo Box but with no genuine reason to head to Galway this week it hit the spot for now!
Just follow the simple recipe below (I'll be uploading a video version soon) to whip up a little piece of Mexico in the comfort of your own home!
Stick on the sombrero, pour a tequila and enjoy the flavours!
2 sweet potatoes
1 green pepper and 1 red pepper
5 cloves of garlic
Half a Zuchinni
2lbs of steak mince
2 tins of chopped tomato
2 tablespoons of tomato puree
2 teaspoons of Italian Seasoning (of mixed herbs)
Pinch of salt
Tin of water
Pinch of sugar (not Paleo I know but does wonders for the sauce and a pinch isn't gonna kill you!)
2 teaspoons (or more depending on preference) of chilli flakes
1. Grate 2 cloves of your garlic and finely chop the onion and fry them off gently in a pot with olive oil for a few mins
2. Add your mince to the pot and brown it
3. Throw in your tins of tomatoes, water, puree, herbs, chilli, salt and sugar (gasp) and turn to a low heat and let simmer for an hour. The longer you leave it the better, we often let it cook low and slow for 3 hours but depends on how you're fixed time wise. Flavours come together better with more depth the longer it cooks.
4. About 40mins before time to serve up peel and cube up your sweet potato to approx 1 cm sized cubes. No need to get the ruler out, just eyeball it!
5. Roughly chop your peppers, zuchinni and peel 3 cloves of garlic and throw them along with your sweet potato onto an oven try, coat with olive oil and cook at 180 degrees until all nice and tender
6. Serve up your vegetable mix, pour your chilli mix over it and if you like throw some greek yogurt and flaked almonds on-top.
Serve and enjoy.