Guyanese Pepperpot Tacos

Christmas isn’t complete without Guyanese Pepper Pot, this slow cooked delight is all you need to get in the festive spirit.

Done in 4 hours

Twisted image
Recipe saved!Recipe saved!

Ingredients

A combination of pork and beef, this stew is spiced with cinnamon, scotch bonnet, thyme, brown sugar and most importantly Cassareep. Cassareep is a liquid made from the cassava tree which is used to flavour Guyanese food. It add a dark, rich flavour to the stew and is unbeatable.

Method

Pat beef dry and cut into 1 ½-inch pieces. Season with salt and pepper. Heat oil in a large pot or Dutch oven over medium heat.

Add the meat in batches and brown on all sides. Transfer to a plate. Drain all but 1 tablespoon of fat from the pot (if necessary, add more fat) and add onion and garlic. Cook, stirring, until softened, about 6 minutes.

Return the meat to the pot along with cassareep, scotch bonnets, ginger, brown sugar, orange zest, thyme, cinnamon stick, allspice and cloves.

Add enough water to the pot to just cover the meat. Bring to a boil, then reduce the heat, cover, and simmer gently over medium-low heat until the meat is completely tender, about 3 hours. Remove the cinnamon stick, herb sprigs, and orange zest. 

For your tortillas, whisk the masa harina and salt together until well blended. While mixing, slowly pour in the warm water. When the dough is moist and starting to hold together, stop adding water.

Knead the dough for a few minutes, Divide the dough into 8 equal pieces and roll into balls. Keep the balls covered with a damp towel while you press, and then cook each tortilla on a very hot skillet. Transfer cooked tortillas to a bowl lined with a clean dish towel. Keep the tortillas wrapped with a towel until ready to serve.

For your salsa, add all ingredients to a blender and blend until smooth. Place in a bowl, ready to serve. 

To assemble your taco, pull the meat out of the pepper pot and shred gently. Place the meat back in the sauce and spoon onto a warmed tortilla topping with salsa, crumbed feta and fresh coriander 

What do you think of the recipe?

Seren Jenkins

Seren Jenkins

Seren began her career as a chef nearly 10 years ago, working in restaurants and cafes across London. You can usually find her picking up ingredients from the around the world on her local East London high street or back at home adding to her very full collection of condiments by making her homemade chilli oil. Seren lives for spice, fresh ingredients, and fusion food, and loves bringing these vibes to the Twisted audience.

Recipe saved!Recipe saved!

More...

saved! saved!