This quick beef chilli dish features Mexican chorizo, fire-roasted tomatoes, and chipotles for a robust, smokey flavour.
This chilli, from Ann Taylor Pittman and Scott Mowbray's The Global Pantry Cookbook, lacks the gritty chilli powder flavour of certain spice-packet quick recipes.
Store-bought pico de gallo lends a fresh, bright character to this dinner staple, which also includes canned chipotles in adobo, Mexican chorizo, fire-roasted tomatoes, and fresh poblano.
Hipotles in adobo sauce can be purchased in the canned ingredients department of your supermarket.
To soften dried smoked jalapeños, they are reconstituted in Mexican adobo sauce, which typically includes onion, garlic, sugar, vinegar, paprika, spices, salt, and sugar.
Recipes like this one call for both sauce and chilies.Mexican chorizo is a fresh pig sausage flavoured with vinegar, garlic, chiles, paprika and other spices. Spanish chorizo is a dried, cured and smoked sausage.
Pico de gallo is a combination of diced tomato, cilantro, jalapeño, and lime juice. It can be found in the refrigerated produce area of most supermarket stores.
Homemade pico de gallo is also simple to prepare. This dish has an amazing flavor—very robust and smokey, with a surprise freshness and medium heat level.
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