2. Place cabbage in a non metallic bowl. Toss with 1/2 tbsp sugar, 2 tbsp vinegar and salt. Set aside. Dice tomatoes. Remove corn from cob. Chop coriander and slice jalapeño. Set aside.
3. Heat frypan over medium-high heat with 1 tbsp oil. Dice onion, add to pan along with beef, 1 tbsp cumin, 1 tbsp paprika and tomato paste. Cook for 6-8 minutes until browned and cooked through. Add 1/4 cup water and stir through. Season with salt and pepper.
4. Blend cashew mix together until smooth using a stick mixer or blender. Season with salt and pepper to taste.
5. Divide totopos chips among plates. Top with beef, pickled cabbage and fresh
toppings. Finish with a dollop of cashew sauce. Alternatively, bring all ingredients to the table for a share style meal.
The cashew sauce should have the same consistency as sour cream. If you prefer it thinner you can blend in more water.
No beef option - beef mince is replaced with chicken mince.
SHREDDED RED CABBAGE, 1/2 bag (200g) *
CORN COB, 1
CORIANDER, 1/2 packet (30g) *
JALAPEÑO CHILLI, 1
RED ONION, 1/4 *
BEEF MINCE, 600g
TOMATO PASTE, 2 sachets
TOTOPOS CHIPS, 1 bag (200g)
FROM YOUR PANTRY
oil (for cooking), salt, pepper, white wine vinegar, ground cumin, smoked paprika, ground turmeric, sugar (of choice)