Mexican Oven Potatoes

Ingredients

• 500 g potatoes (large potatoes)
• 1 onion
• 1 Garlic clove
• 1 red chili pepper
• 1 tbsp Rapeseed Oil
• 350 g ground beef
• 1 tbsp wheat flour type 1050
• 2 tbsp Tomato paste
• 350 ml meat broth
• 1 red bell pepper
• 150 g corn kernels (canned)
• 1 tbsp freshly chopped oregano
• Salt
• Pepper
• 1 tsp Sweet paprika powder
• ground cumin
• 4 iceberg lettuce leaves
• 4 tbsp crème fraîche

Instructions

1. 1.

   Wash and brush potatoes thoroughly. Wrap in foil, place on a baking sheet and bake for 50–60 minutes.

2. 2.

   Meanwhile peel and finely dice onion and garlic. Wash chili pepper, halve, deseed, and chop small.

3. 3.

   Heat oil in a hot pan. Brown the ground beef until crumbly. Add chili, onion, and garlic; sprinkle with flour, cook 1–2 minutes, then stir in tomato paste. Pour in broth and simmer for about 30 minutes until thickened. Dice bell pepper similarly.

4. 4.

   Drain corn in a sieve, let drain, and add to chili after 15 minutes of cooking. Finally add oregano and season with salt, pepper, paprika, and cumin.

5. 5.

   Clean lettuce, wash, dry, and cut into thin strips.

6. 6.

   Remove potatoes from oven, unwrap, and make cross cuts on each. Gently press apart and arrange on preheated plates. Fill with chili con carne. Add a dollop of crème fraîche, lightly pepper, and garnish with lettuce. Serve Mexican oven potato.