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Espresso Chili Tacos https://www.metro.ca/userfiles/image/recipes/tacos-chili-espresso-barista-11442.jpg PT15M PT45M PT1H00M
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
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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

Espresso Chili Tacos

Rate this recipe
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6
Collation
0:15
Preparation
0:45
COOKING
1:00
TOTAL TIME

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Ingredients

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  • espresso Chili :
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    NESCAFÉ OR TASTERS CHOICE INSTANT COFFEE

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  • 1 tablespoon
    (15 ml)
    olive oil
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 1
    large onion minced
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    CARROT OR YELLOW ONIONS

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    $0.99 ea.

    2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE DOLE COLOURFUL COLESLAW OR GARDEN SALAD 340 - 397 g PRODUCT OF U.S.A.


  • 2
    garlic cloves chopped
  • 1 can
    (540 ml)
    black beans rinsed and drained
  • 1 can
    (796 ml)
    diced tomatoes
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    SEEDLESS CUCUMBERS

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    $1.99 ea. or /lb

    PRODUCT OF ONTARIO, CANADA No. 1 GRADE, 1.99 EA. TOMATOES ON THE VINE PRODUCT OF ONTARIO, 1.99/lb, 4.39/kg


    GRAPE TOMATOES

    GRAPE TOMATOES

    $2.99 ea.

    283 g PRODUCT OF ONTARIO


  • 2 tablespoons
    (30 ml)
    maple syrup
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    PEARL MILLING COMPANY PANCAKE AND WAFFLE MIX

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    2 for $6.00

    905 g OR TABLE SYRUP 710 ml SELECTED VARIETIES, OR 4.49 EA.


  • 2 tablespoons
    (30 ml)
    freshly squeezed lime juice
  • 2 tablespoons
    (30 ml)
    tomato paste
  • 1/2 cup
    (125 ml)
    vegetable broth
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    PACIFIC FOODS SOUP AND BROTH

    PACIFIC FOODS SOUP AND BROTH

    $4.99 ea.

    946 ml - 1 L SELECTED VARIETIES


  • 2 tablespoons
    (30 ml)
    Mexican chili seasoning
  • 1 tablespoon
    (15 ml)
    ground Espresso coffee from Barista micro-roaster
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    NESCAFÉ OR TASTERS CHOICE INSTANT COFFEE

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    100 - 170 g SELECTED VARIETIES



  • tacos:
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  • 6-8
    corn tortillas
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    SELECTED VARIETIES, SELECTED SIZES


    NEAL BROTHERS CHIPS

    NEAL BROTHERS CHIPS

    2 for $6.00

    300 g or SALSA 410 ml SELECTED VARIETIES OR 3.49 EA.


  • To taste
    feta cheese crumbled
  • To taste
    fresh cilantro
  • To taste
    red onion minced
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    CARROT OR YELLOW ONIONS

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    2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE DOLE COLOURFUL COLESLAW OR GARDEN SALAD 340 - 397 g PRODUCT OF U.S.A.


  • To taste
    lime wedges
Imprimer ma sélection

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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