墨西哥蕃茄辣肉酱
材料
"牛绞肉 500克","洋葱 1个","蒜头 2瓣","蕃茄粒 400克","蕃茄泥 3汤匙","红腰豆 400克","牛高汤 300毫升","红辣椒 1只","辣椒粉1-2 茶匙","孜然/小茴香粉 1茶匙","红椒粉 1茶匙","奥勒冈 1/2茶匙"
做法
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1: 先将辣椒,蒜头,洋葱切碎。用300毫升热水与一粒牛高汤粒拌匀。
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2: 热锅下油,下蒜蓉及洋葱用中火煮约四分钟,至洋葱变软身
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3: 再下辣椒粉,红椒粉,炒一分钟。然后下牛绞肉,炒五分钟。下牛高汤,煮沸
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4: 然后下蕃茄粒及蕃茄泥,下盐及黑胡椒粉调味,拌匀。煮沸酱汁后,下辣椒。用小火慢煮45分钟,期间不时搅拌,以免底部烧焦
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5: 45分钟后,下红腰豆,再煮五分钟即成!
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6: 可放在tortilla 薄饼上,加酸奶油Sour Cream及起司, 又或配白饭享用!
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7: