This recipe is a brilliant hack – it’s actually a delicious combination of walnuts and tomatoes that takes literally 15 minutes to put on the table, and, in my humble opinion, makes a better taco filling than watery mincemeat. It also keeps really well, so in the off chance there’s leftovers you’ll get to enjoy another Mexican fiesta! Thanks to my sister Ellen for the recipe.
Serves 4
+ dairy free
+ egg free
+ gluten free
+ soy free
Ingredients
Garlic cloves, peeled
Extra-virgin olive oil
Semi-sun-dried tomatoes
Water
Coconut sugar
Smoked paprika
Ground cumin
Chilli flakes
Fine salt or Flavour bomb salt
Method
This recipe can be found on page 24 of our new cookbook for Thermomix machines; Alyce's Heavy Rotation. If you don't already have this one in your collection, you can check it out here...
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