Feijoada tacos


    100g smoked bacon (sliced)

    500g bavette

    3 chorizo

    500g pork shoulder (cut into 5cm cubes)

    3 onions, (chopped)

    4 garlic cloves (finely chopped)

    pinch of chilli flakes

    2 glugs of olive oil

    2 bay leaves

    2 tbsp white wine vinegar

    1 red onion (finely diced)

    2 long red chilli (deseeded and sliced)

    4-5 garlic cloves (crushed)

    1-2 limes (juice only)

    5 ripe, tomatoes (deseeded and peeled)

    1/2 bunch coriander (chopped)

    3 ripe avocados

    1/2 bunch of coriander (chopped)

    1/4 red onion (finely diced)

    4 fresh jalapeños (finely chopped)

    2 fresh limes

    500g black beans

    2 sprigs fresh oregano

    1 medium white onion (1/2 whole and 1/2 minced)

    2 medium garlic cloves

    some oil (for frying)

    some flour tortillas

    some natural yoghurt

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Main serves 6

I present to you my (almost Brazilian, but certainly South American-inspired) feijoada tacos. In my version, the feijoada stew is made without the beans, which are cooked separately along with some tangy tomato, an avocado guacamole and some fresh zingy yoghurt to lighten things up...

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For the feijoada, heat a large, heavy-based saucepan with a fitted lid. Add the bacon and fry until crisp. Remove and keep the oil in the pan.


In batches, sear the steak, sausages and pork shoulder, seasoning each batch.


Add the onion, garlic and chilli to the pan, adding a little olive oil if needed. Season with salt and pepper and fry for 8 minutes or until soft.


Add the meat back in, along with the bay leaves and white wine vinegar and add just enough water to cover. Bring to the boil and reduce the heat to a low simmer. Cover and cook for 2 hours, or until the meat is tender. 


For the salsa, mix the onion, chilli, garlic and lime juice in a bowl. Season lightly with salt and pepper and allow to marinate for at least 5 minutes. Chop the tomato and add, then check the seasoning, adding more lime, salt and pepper as necessary. Set aside and allow to stand for at least 1 hour for the flavours to develop.


For the guacamole, peel the avocados cut them in half, and remove the stone in each one. Place them all in a large bowl and mash with fork or potato masher until creamy. Add the coriander, chilli and onion, and stir well to blend it all together.


Cut each lime in half and squeeze all of the juice into the mixture. Stir well. Taste, and then add salt if desired.


Put the beans in a large pot and cover with cold water by at least 2 inches. Add the oregano sprigs, whole onion half and garlic. Bring to a boil over high heat, then reduce the heat and simmer until beans are very tender about 1 to 2 hours. Season with salt.


Drain the beans, reserving all of the bean-cooking liquid. 


Over a medium-high temperature, heat the oil or butter in a heavy-based pan. Add the minced onion and cook, stirring occasionally, until translucent and lightly golden – about 7 minutes. Stir in beans and cook for 2 minutes. Add ½ of the reserved bean-cooking liquid and, using a potato masher or the back of a wooden spoon, smash the beans to form a chunky purée.


Serve the feijoada, the salsa and the guacamole in bowls in the centre of the table with warm tortillas, natural yoghurt and plenty of wine!

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