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MEXICAN ITIALIAN INDIAN FUSION CURRY

An odd recipe I created while spending time in Ireland. A unique blend of Italian and Indian culinary techniques along with some traditional Mexican spices makes this a spicy dish you wont forget. By: Pengzor - Flagstaff, AZ

INGREDIENTS AND RECIPES


1 lb Mince (Ground) beef
1 Strong yellow onion, Diced
4 cloves garlic, Minced
2 tomatoes Diced (a can of diced tomatoes is an acceptable substitute)
3 chipotle peppers, Diced (canned variety works best)
12-18oz-tomato paste
1-2 tsp Patak's Vindaloo or garam masala curry paste (if not found in stores, available online)
2 tsp sugar
Salt
Pepper
Oregano (to taste)
Basil (to taste)
Sour cream
Rice or pasta of your choice

Start with your beef thawed and ready to cook.

Mince garlic and dice onions, tomatoes and chipotles (keep separate)

In a large sauce pan (a wok works best) sauté Beef, onions and garlic, draining fat once the beef is browned. Season with salt and pepper to taste.

Reduce heat and add cans of tomato paste, diluting it 1:1 with water (or more if you desire a thinner sauce)

Add diced tomatoes, Add sugar

Season with oregano, basil, salt and pepper to taste. Additional garlic may also be added. Let simmer for 5-10 minutes

Add chipotle peppers, making sure to add some (about 2 tsp) of the adobo sauce the peppers are canned in.

Add in Curry Paste and stir well.

Let simmer for another 10-15 minutes, adding seasonings to taste.

Serve over rice or pasta with a dollop of sour cream topping.