Mexican chocolate chilli rump

Mexican chocolate chilli rump

Serves 4 EASY 45 mins

Melt 1 tbsp garlic butter in a pot over medium heat. Add 1 seeded and diced red pepper and 6 quartered shallots. Sauté, 5 minutes. Stir in 1 x 410g tin peeled and chopped tomatoes, 1 x 410g drained tin kidney beans, 1 x 400g drained tin cannellini beans, 4 tbsp water, 1 tbsp cocoa powder, 1 tsp white sugar, 1 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp ground cinnamon and 1 tsp chilli flakes. Simmer, 15 minutes. Stir in 30g dark chocolate, and season with salt and freshly ground black pepper to taste.

Brush 600g rump steaks with a little olive oil and fry in a hot griddle pan, 3 minutes for rare, 5 minutes for medium-rare and 8 – 10 minutes for well done (for all temperatures, turn the meat over halfway through cooking time). Slice into strips. Place the meat atop the chilli and serve with 12 toasted cocktail wraps, 4 tbsp sour cream, 1 chopped avocado, lime wedges for squeezing and garnish with chopped fresh coriander.

Recipe and styling by Illanique van Aswegen
Photograph by Adel Ferreira

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