Guyanese Pepperpot Tacos Recipe

Try Twisted’s Guyanese Pepperpot Tacos Recipe – a slow cooked delight is all you need to get in the festive spirit, because, let’s face it, Christmas isn’t complete without Guyanese Pepper Pot.

Done in 4 hours

Tom Jackson

Dish by Tom Jackson



For the curry:

500gBeef shin


400gPork shoulder

3/4 cupCassareep

1 White onions

4 cloves garlic

2Scotch Bonnet

1Thumb Ginger

4 tbspBrown sugar

2 tbspBrowning

1 Orange zest

2 Cinnamon sticks

4 Cloves

3 sprigs Thyme

4 Allspice berries


230g masa harina

1 tsp teaspoon fine sea salt, optional

240mlwarm water



20gJarred jalapeno

3 tbspLime juice

2Garlic cloves

3 tbspOil

1 tspSalt

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.


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?

Tom Jackson

Tom Jackson

Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.

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