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Espresso Chili Tacos
2020-12-15
https://www.metro.ca/userfiles/image/recipes/tacos-chili-espresso-barista-11442.jpg
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In a medium pot, heat the oil on high power and add the onions and garlic. Sauté for a few minutes. Add all the other ingredients to prepare the espresso chili. Stir well and bring to boil. Reduce the heat to medium. Simmer for 40-45 minutes, or until the chili texture is thicker by stirring it few times.When serving the tacos, spread the chili espresso and the desired toppings to taste (feta cheese, cilantro, red onion, fresh lime juice) over each corn tortilla. Enjoy!Source: Barista Micro-roaster
6
Metro
4
5
5
4
espresso Chili :
1 tablespoon (15 ml) olive oil
1 large onion minced
2 garlic cloves chopped
1 can (540 ml) black beans rinsed and drained
1 can (796 ml) diced tomatoes
2 tablespoons (30 ml) maple syrup
2 tablespoons (30 ml) freshly squeezed lime juice
2 tablespoons (30 ml) tomato paste
1/2 cup (125 ml) vegetable broth
2 tablespoons (30 ml) Mexican chili seasoning
1 tablespoon (15 ml) ground Espresso coffee from Barista micro-roaster
tacos:
6-8 corn tortillas
To taste feta cheese crumbled
To taste fresh cilantro
To taste red onion minced
To taste lime wedges
Espresso Chili Tacos
6
Collation
0:15
Preparation
0:45
COOKING
1:00
TOTAL TIME
Ingredients
-
espresso Chili :
-
1 tablespoon
(15 ml)olive oil
-
1
large onion minced
-
2
garlic cloves chopped
-
1 can
(540 ml)black beans rinsed and drained
-
1 can
(796 ml)diced tomatoes
-
2 tablespoons
(30 ml)maple syrup
-
2 tablespoons
(30 ml)freshly squeezed lime juice
-
2 tablespoons
(30 ml)tomato paste
-
1/2 cup
(125 ml)vegetable broth
-
2 tablespoons
(30 ml)Mexican chili seasoning
-
1 tablespoon
(15 ml)ground Espresso coffee from Barista micro-roaster
-
tacos:
-
6-8
corn tortillas
-
To taste
feta cheese crumbled
-
To taste
fresh cilantro
-
To taste
red onion minced
-
To taste
lime wedges
Preparation
In a medium pot, heat the oil on high power and add the onions and garlic. Sauté for a few minutes. Add all the other ingredients to prepare the espresso chili. Stir well and bring to boil. Reduce the heat to medium. Simmer for 40-45 minutes, or until the chili texture is thicker by stirring it few times.
When serving the tacos, spread the chili espresso and the desired toppings to taste (feta cheese, cilantro, red onion, fresh lime juice) over each corn tortilla. Enjoy!
Source: Barista Micro-roaster
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
