Low in fat and high in both protein and flavour, alpaca meat is a new favourite ingredient of 2014 My Kitchen Rules winner and food blogger Bree May.
May impressed an intrigued crowd with her cooking demonstration of Argentinian alpaca tacos at the recent Cellar Door Wine Festival and shares here recipe here with InDaily readers.
Argentinian alpaca tacos
2 alpaca backstraps (approx. 500g) *
8 flour tortillas
2 cups finely shredded green cabbage
2 cups finely shredded red cabbage
2 spring onions
1 small bunch coriander
1 cup light sour cream
1 large green chilli
zest of 1 lime
salt and pepper
1 bunch coriander
1 whole red chilli
1 whole spring onion
juice of 1 lime
1 tbs white wine vinegar
½ cup of olive oil
In a large bowl, combine the shredded green and red cabbage. Finely slice the spring onions on the diagonal and add to the bowl. Finely chop the stalks and roughly chop the leaves of the coriander then add to the coleslaw. Season with salt and pepper, then set aside.
In a small bowl, combine the sour cream, finely chopped green chilli and lime zest. Season well with salt and set aside.
To make coriander chimichurri, very finely chop the coriander (including the stalks and roots), red chilli and spring onion. Stir together with the rest of the chimichurri ingredients, season well and set aside.
Heat a heavy based fry pan over a high heat. Oil and season the alpaca backstraps then cook – turning once only – for 3 to 4 minutes (depending on thickness) each side until medium rare (or to your liking). Leave to rest for at least 5 minutes before slicing thinly on the diagonal.
To assemble tacos, spoon a dollop of lime and chilli sour cream onto each tortilla, add a handful of coleslaw and then a few slices of backstrap. Finish off with the chimichurri sauce, roll and serve.
* Alpaca backstraps are produced in South Australia by Fleurieu Prime Alpaca and are available from Something Wild, the Willunga Farmers’ Market and the Adelaide Showground Farmers’ Market.
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