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In a medium pot, heat the oil on high power and add the onions and garlic. Sauté for a few minutes. Add all the other ingredients to prepare the espresso chili. Stir well and bring to boil. Reduce the heat to medium. Simmer for 40-45 minutes, or until the chili texture is thicker by stirring it few times.
When serving the tacos, spread the chili espresso and the desired toppings to taste (feta cheese, cilantro, red onion, fresh lime juice) over each corn tortilla. Enjoy!
Source: Barista Micro-roaster
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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