Pork chilli con carne with soft tacos

In a large casserole pot – brown the bacon, also throw in the whole dried chilli to get the flavours started. After a few minutes add the mince and let brown. Stir and break up the mince with a spoon, while browning as much as possible before the liquid starts to come out.

Once the liquid begins add the rest of the ingredients and stir regularly to allow the flavours to mingle and the leek soften. It is a fairly dry mixture to serve in the tacos, not a sauce.

I like to add a little spoon of chutney if I have it as well to add some extra sweetness and flavour, especially a good tomato chutney. I sometimes add more oregano or other spices depending on how fresh they are or strong – taste as you go. The real secret is the hot smoked paprika which adds the kick to the dish and a lovely smokiness to really punch up the flavour.

Wrap the soft tacos in foil and place in a moderate oven for 5 – 10 minutes to warm up.

To serve – either lay it out all ingredients on a platter for people to serve themselves, or wrap them in advance by squeezing lime juice over the mince, place a good scoop in the middle of each taco, layer cabbage and yoghurt on top, or lettuce and sour cream etc – could also add some sliced avocado or guacamole.

*To roast red capsicums/peppers – cut off each side of the capsicum into large pieces, slicing off the white membrane and seeds as you do. Brush with a little light olive oil, and lay them some foil on a tray under a hot grill to blacken. Once black, wrap up in the foil to sweat a little and cool down to handle – this allows them the skin to separate more easily for peeling. Once cool enough open up the foil and peel off the blackened skin – ready for use!