INGREDIENTS
6 tacos
For the vinegar sauce
4 tomatoes, 25 g Kashmiri chillies, 50 g butter, 10 g garlic, 50 ml malt vinegar, 20g brown sugar
For the vegetable mixture
6 tacos, 50 g sweet corn, 50 g fresh peas, 25 g yellow peppers, chopped, 25 g red peppers, chopped, 10 g garlic, 25 g spring onions, 20 g jalapeno, a few cilantro leaves, oil for frying, salt to taste
For the cheese fondue
30 ml white wine, a few onions, finely chopped, 30 ml milk/cream, 50 g processed cheese
METHOD
• Heat water in a pan and add the whole tomatoes. Stir the mixture for 10 minutes till the tomatoes soften.
• After 10 minutes, remove the tomatoes from heat and place them in cold water.
• De-skin and de-seed the tomatoes and then chop them finely. Keep aside.
• Heat water in a pan and boil the Kashmiri chillies. Remove and grind them into a fine paste.
• Heat butter in a pan and add the garlic and chopped tomatoes, malt vinegar, brown sugar and the prepared red chilli paste.
• Adjust the seasonings and stir well. Your vinegar sauce is ready.
• Heat oil in a pan. Add the sweet corn and peas and sauté for a while.
• Mix in the chopped bell peppers, garlic, spring onions, jalapeno and cilantro.
• Add the prepared vinegar sauce and stir well. Remove the vegetable mixture from the heat and keep aside.
• To prepare the cheese fondue, reduce the white wine with finely chopped onions in a vessel on low heat.
• Mix in the cream and let the mixture boil in a while.
• Now add the cheese slowly and stir continuously until the mixture thickens. Remove from heat.
• Place a portion of the vegetable mixture in each of the tacos. Pour the cheese fondue on top and serve hot.
