October 12, 2018

Au Septième Délice: Pumpkin con carne and tacos barbacoa

Fall is already here and there are more things that can keep you feeling warm than that cozy blanket!

A good chili, nicely spiced (at your taste of course) alone in front of the TV or at a table with friends, is what you need! Placed inside a pumpkin for added effect is definitely something people will be talking about.


Pumpkin con carne
Prep Time
20 mins
Cook Time
4 hr
Total Time
4 hr 20 mins
  • 1 pumpkin
  • 1 onion diced
  • 1 red pepper diced
  • 1 yellow pepper diced
  • 1/4 white leek julienne slices coated in flour and cooked in oil
  • 2 cloves garlic chopped
  • 2 pounds minced beef lean
  • 1 cup about 1/3 pound chorizo (mild or spicy), small cubes
  • 3 tbsp chili powder
  • 1 can of 540 ml red beans rinsed and drained
  • 1 can of 800 ml tomatoes diced
  • 2 cups beef broth
  • 2 tsp honey
  • juice of one lemon
  • salt and pepper to taste
  • small drizzle olive oil
Fresh spices ground in a blender:
  • 1 clove garlic
  • 2 green onions
  • 2 ml parsley
  • 20 g red pepper
  • Spicy pepper to taste
Dry spices put in a coffee filter attached by a string:
  • 2 cloves garlic
  • 5 cloves
  • 15 ml mustard seeds
  • 10 ml chili flakes
  • 15 small balls allspice
  • 1 spicy pepper
  • 30 ml pink pepper
  1. In a large pan, sauté the onion in olive oil until soft. Keep aside.
  2. In a large saucepan, sauté the beef and chorizo until cooked.
  3. Add the chili powder, fresh blended spices, salt and pepper and mix.
  4. Add remaining ingredients, peppers and dry spices.
  5. Simmer for 3 to 4 hours.
  6. 15 minutes before serving add the rinsed and drained can of red beans.
  7. Empty the pumpkin, brush with oil and roast for 20 minutes.
  8. Adjust the seasoning as needed and serve with the fried julienne leek.


Another great think to warm your heart this fall season is a good classic Mexican recipe. This amazing taco is nice and warm but oh so fresh! What’s great about this recipe is that all you have to do is use a slow-cooker to cook the meat.


Tacos Barbacoa (sheep meat)
Prep Time
30 mins
Cook Time
5 hr
Total Time
5 hr 30 mins
  • Remove bones from meat
Marinade for the sheep meat:
  • 2 oranges
  • Salt to taste
  • 8 pounds sheep shoulder
  • 3 branches thyme
  • 3 spoons of yellow pepper aji amarillo
  • 1 litre water
  • 2 spoons olive oil
  • 2 carrotes
  • 1 onion
  • 1 celery
  • 1 garlic
  • Salt
  • Bones from meat
  • 2 avocados
  • 1/2 lemon
  • 2 tsp salt
  • 1 to mato
  • 1/4 white onion
  • Coriander
Onion marinated in red wine vinegar:
  • 1 red onion
  • 250 ml red wine vinegar
  • 50 ml oil
  • 200 ml sour cream on a Mexican tortilla
  1. Marinate your sheep meat during your preparation.
  2. Start your broth. Steam your vegetables in a pan and add the water.
  3. When your broth starts to boil place it in the Thinkkitchen Slow Cooker with the marinated meat.
  4. Turn on the slow cooker, cover it and let cook for at least 5 hours.
  5. During this time, cut the onions into strips and marinate them with red wine vinegar.
  6. For the guacamole, mash avocados, dice tomatoes and onion, add chopped coriander, lemon and salt.
  7. When the meat is ready, garnish your tacos.
  8. Eat, enjoy and savor!


There you go, amazing recipes that are perfect for the upcoming season but with Mexican heat! Added bonus: these were made with love by Au septième délice.

We wish you a great October!

Salud! and Bon appétit!

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