Chili Orange

Heat about 6-8 portions of oil in a deep frying pan (30 cm ø). Add minced meat and brown for 6-8 min. Stir constantly to separate the meat. Reduce heat to medium, add onions and roast for another 5 min (until onions are soft).

Add cumin, chili, garlic, salt and cloves and stir-fry for 30 sec.

Stir in tomatoes, orange juice and zest, tequila (or water) and paradeis pulp and bring to a boil. Reduce heat and simmer over medium-low heat with the lid on for 1 1/2 hours, stirring occasionally.

Remove the lid from the skillet and continue for 10-15 min, stirring frequently, until slightly thickened.

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