A South African favourite meets mouth-watering flavours of Mexico! It starts with a generous serving of biltong con carne, featuring tangy tomato, rich kidney beans, and charred corn. Dollop over some sour cream, add some freshness with picked coriander, and serve with a side of pan roasted baguettes for scooping up the goodness.
Biltong Con Carne
Biltong Con Carne
with sour cream & fresh coriander
Hands on Time: 20 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Beef
- Bell Pepper
- Cooked Chopped Tomato
- Corn
- Free-range Beef Biltong
- Fresh Coriander
- Kidney Beans
- Lemon
- Onion
- Onions
- Sour Cream
- Sourdough Baguette
- Sourdough Baguettes
- Spice Mix
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
YOU CAN CON CARNE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the diced pepper and the corn, and fry until lightly charred, 3-4 minutes (shifting occasionally).
CHOP-CHOP!
When the corn is charred, add the tomato paste and fry until fragrant, 30-60 seconds (shifting constantly). Add the chopped biltong, the cooked chopped tomato, the spice mix, and 100ml of water. Bring to a boil and simmer until slightly thickened, 5-6 minutes (stirring occasionally).
FINISHING TOUCHES
When the con carne has thickened, stir through the drained kidney beans. Add a sweetener, a squeeze of lemon juice, and seasoning.
TOASTED BAGUETTE
Spread butter (optional) or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
DINNER IS SERVED
Bowl up the biltong con carne. Dollop over the sour cream and garnish with the picked coriander. Serve the toasted baguette rounds and any remaining lemon wedges on the side. Cheers, Chef!
Onion - 1
Bell Pepper - 1
Corn - 40g
Tomato Paste - 10ml
Free-range Beef Biltong - 50g
Cooked Chopped Tomato - 100g
Spice Mix - 20ml
Kidney Beans - 60g
Lemon - 1
Sourdough Baguette - 1
Sour Cream - 50ml
Fresh Coriander - 3g
YOU CAN CON CARNE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the diced pepper and the corn, and fry until lightly charred, 3-4 minutes (shifting occasionally).
CHOP-CHOP!
When the corn is charred, add the tomato paste and fry until fragrant, 30-60 seconds (shifting constantly). Add the chopped biltong, the cooked chopped tomato, the spice mix, and 200ml of water. Bring to a boil and simmer until slightly thickened, 6-8 minutes (stirring occasionally).
FINISHING TOUCHES
When the con carne has thickened, stir through the drained kidney beans. Add a sweetener, a squeeze of lemon juice, and seasoning.
TOASTED BAGUETTE
Spread butter (optional) or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
DINNER IS SERVED
Bowl up the biltong con carne. Dollop over the sour cream and garnish with the picked coriander. Serve the toasted baguette rounds and any remaining lemon wedges on the side. Cheers, Chef!
Onion - 1
Bell Pepper - 1
Corn - 80g
Tomato Paste - 20ml
Free-range Beef Biltong - 100g
Cooked Chopped Tomato - 200g
Spice Mix - 40ml
Kidney Beans - 120g
Lemon - 1
Sourdough Baguettes - 2
Sour Cream - 100ml
Fresh Coriander - 5g
YOU CAN CON CARNE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the diced pepper and the corn, and fry until lightly charred, 4-5 minutes (shifting occasionally).
CHOP-CHOP!
When the corn is charred, add the tomato paste and fry until fragrant, 30-60 seconds (shifting constantly). Add the chopped biltong, the cooked chopped tomato, the spice mix, and 300ml of water. Bring to a boil and simmer until slightly thickened, 8-10 minutes (stirring occasionally).
FINISHING TOUCHES
When the con carne has thickened, stir through the drained kidney beans. Add a sweetener, a squeeze of lemon juice, and seasoning.
TOASTED BAGUETTE
Spread butter (optional) or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
DINNER IS SERVED
Bowl up the biltong con carne. Dollop over the sour cream and garnish with the picked coriander. Serve the toasted baguette rounds and any remaining lemon wedges on the side. Cheers, Chef!
Onions - 1
Bell Pepper - 1
Corn - 120g
Tomato Paste - 30ml
Free-range Beef Biltong - 150g
Cooked Chopped Tomato - 300g
Spice Mix - 60ml
Kidney Beans - 180g
Lemon - 1
Sourdough Baguettes - 3
Sour Cream - 150ml
Fresh Coriander - 8g
YOU CAN CON CARNE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the diced pepper and the corn, and fry until lightly charred, 4-5 minutes (shifting occasionally).
CHOP-CHOP!
When the corn is charred, add the tomato paste and fry until fragrant, 30-60 seconds (shifting constantly). Add the chopped biltong, the cooked chopped tomato, the spice mix, and 400ml of water. Bring to a boil and simmer until slightly thickened, 10-12 minutes (stirring occasionally).
FINISHING TOUCHES
When the con carne has thickened, stir through the drained kidney beans. Add a sweetener, a squeeze of lemon juice, and seasoning.
TOASTED BAGUETTE
Spread butter (optional) or oil over the baguette rounds. Place a pan over medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
DINNER IS SERVED
Bowl up the biltong con carne. Dollop over the sour cream and garnish with the picked coriander. Serve the toasted baguette rounds and any remaining lemon wedges on the side. Cheers, Chef!
Onions - 1
Bell Pepper - 1
Corn - 160g
Tomato Paste - 40ml
Free-range Beef Biltong - 200g
Cooked Chopped Tomato - 400g
Spice Mix - 80ml
Kidney Beans - 240g
Lemon - 1
Sourdough Baguettes - 4
Sour Cream - 200ml
Fresh Coriander - 10g
Woolies Products in this dish
