Tex-Mex Style Pork Mince Tacos
with Tomato Salsa, Baby Gem, Cheese and Soured Cream
This Tex-Mex Style Pork Mince Tacos is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
240
British Pork Mince
1
Garlic Clove
1
Central American Style Spice Mix
30
Tomato Puree
10
Chicken Stock Paste
1
Baby Gem Lettuce
30
Mature Cheddar Cheese
(Contains Milk)
12
Red Wine Vinegar
(Contains Sulphites)
1
Medium Tomato
6
Plain Taco Tortillas
(Contains Cereals containing gluten)
75
Soured Cream
(Contains Milk)
Not included in your delivery
75
Water for the Sauce
½
Sugar for the Dressing
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) If you don't have a microwave, heat your oven to 220°C/200°C fan/gas mark 7 for the tortillas.
b) Heat a medium frying pan on medium-high heat (no oil).
c) Once hot, add the pork mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.
d) Season with salt and pepper.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Add the garlic, Central American style spice mix (add less if you'd prefer things milder) and tomato puree to the mince. Stir-fry for 1 min. IMPORTANT: The mince is cooked when no longer pink in the middle.
c) Stir in the water for the sauce (see pantry for amount) and chicken stock paste. Lower the heat and simmer until thickened, 1-2 mins.
d) Once thickened, taste and season with salt and pepper if needed.
a) Trim the baby gem, halve lengthways, then thinly slice widthways.
b) Grate the cheese.
a) Put the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts) into a medium bowl.
b) Season with salt and pepper and mix together.
c) Chop the tomato into small pieces and add to the dressing.
d) Mix together and set aside.
a) Just before you're ready to serve, pile the tortillas onto a plate. Heat them through in the microwave, 850W: 50 secs / 750W: 1 min, until warm and soft.
b) If you're using the oven, lay the tortillas onto a baking tray and place on the middle shelf to warm through, 1-2 mins.
a) When everything's ready, lay the tortillas onto your serving plates (3 per person).
b) Make your tacos by starting with the baby gem, then add spoonfuls of the mince, cheese and tomato salsa - as much as you'd like.
c) Finish with a dollop of soured cream. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
Enjoy!
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