Instructions

1. In a bowl, add the beef, onion & garlic powder, basil, egg and breadcrumbs, season lightly with salt and mix well then divide between 18 meatballs
2. Fry the meatballs in the oil and a medium size deep pan for 2-3 minutes each side until well browned, remove them and set aside
3. Fry the cactus in the same pan for a few minutes until well cooked
4. Add the onion and fry for 2 minutes
5. Add the blended tomatoes and chilli paste, the broth, meatballs and lentils, cover with a lid and cook for 25-30 minutes until the lentils are soft
6. Add the remaining veg and cook for a minute and season to taste with salt and pepper
7. Serve in a bowl with diced onion, coriander and a wedge of lime

NOTES

1. Chilli guajillo is a non spicy Mexican chilli. De seed and remove the veins, hydrate in hot water, blend and pass through a sieve. You can make the dish without the chilli paste though!
2. You could use peppers instead of cactus

Live Cooking Sessions

The next live cook along will be February 26th at 7.30pm Mexico City time

We will be cooking the Salmon Brochette recipe

You can swap the fish for prawns or chicken. You can cook rice as well if you like!

It will be streamed on Facebook and you can join using one of the following link:

Facebook Link