John Myers
Fiery Mexican Goulash
The perfect fiery mexican goulash recipe with a picture and simple step-by-step instructions.
- 500 g Pork goulash
- 125 Bacon cubes
- 3 tbsp Olive oil
- 2 tbsp Mexico spice
- 1 Roughly chopped onion
- 1 tbsp Pickled jalapeño chopped
- 1 tsp Red chilli flakes
- 2 Splash Chili sauce
- 1 a cup Creme fraiche Cheese
- 500 ml Meatsoup
- 1 bag Goulash fix
- Mix the olive oil and Mexican spices together and brush the goulash with it and let it steep for an hour. Fry the bacon in a saucepan, add the goulash and fry well. Add onion and jalapenos and sauté. Deglaze with the meat stock, stir in the goulash and fold in half of the creme fraiche.
- Add chili powder and chili sauce and let everything cook over a mild heat for about 90 minutes. Drain the corn and kidney beans in a colander and add to the goulash 15 minutes before the end of cooking. Season the goulash to taste and distribute it on 4 plates, put a dollop of creme fraiche on top of the goulash and serve
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