Ingredients

For the filling:

• 1 tablespoon sunflower oil
• 150g smoked rashers, chopped in bite-size pieces
• 400g sirloin steak, cut into cubes
• 1 large onion, diced into bite-size chunks
• 2 garlic cloves, finely chopped
• 100g mushrooms, thickly sliced
• 1 tablespoon Worcestershire sauce
• 1 red bell pepper, diced in bite-size chunks
• 1 yellow bell pepper, diced in bite-size chunks
• 1 green bell pepper, diced in bite-size chunks
• Salt & pepper to taste
• 80g Manchego cheese, finely grated

• Corn Tortillas
• Salsa of your choice

Tools

• Multipro Classic Food Processor

Method

1. Heat the oil in a deep non-stick pan at high heat. Add the smoked rashers and pan fry it on high heat until the rashers release all their fat and they start to brown up a little. Add the meat, season with salt and pepper and cook for 5 minutes until the meat begins to brown.
2. Add the onion, garlic and mushrooms and mix well. Add the Worcestershire sauce. Cook for 2 minutes before adding the peppers. Cook for further 3 minutes stirring regularly. The peppers must still have a bit of a bite.
3. Switch off the heat and add the cheese mixing well so it melts through. Serve in warm corn tortillas with a drizzle of the salsa of your choice.