This is a delicious taco Reciepe! I love the spiciness and it is a "fling in the oven and forget about it" kind of dish! It's 22 ProPoints in total and works out at 11 ProPoints per serving. The Old El Paso stand and stuff tacos are 3 ProPoints each. You could easily substitute the tacos for 120g of brown rice (uncooked weight) for the same ProPoints.
Ingredients
1 red pepper, thinly sliced
1 red onion, thinly sliced
2 garlic cloves, crushed
1 red chilli, diced (adjust to your taste)
2 tsp Chipolate and paprika paste (this is zero points and is optional)
250ml chicken stock
1 tsp dried basil
1 tsp dried oregano
1 tsp paprika
1 tsp fennel seeds
1/2 tsp chilli powder (adjust to taste)
1/2 tsp cayenne pepper
1 tsp salt
1 tsp pepper
2 tsp olive oil
1 can tomatoes
4 stand and stuff tacos
150g tenderloin pork, cut into pieces
Method
1. Heat the oven to 160 degrees
2. Add all the spices, herbs, salt and pepper to a mortar and pestle and crush. Then add the spice mix to the pork, rubbing it in to the meat
3. Heat the oil on a medium heat and sauté the onions until soft. Add the pepper and cook for five mins, then add the garlic, chilli and paste and cook for a further 2 mins.
4. Add the meat and cook for 1 min, making sure everything is coated. Then add the tomatoes and stock. Simmer for 10 mins and transfer to an oven proof dish
5. Cover the mixture and cook on low for 1 and half hours.
6. Heat the tacos for 30 seconds in the microwave and add the mixture to them.
7. Serve with salad topping of your choice but make sure to add extra points if you include cheese and sour cream
