So I’m doing a bit of an online writing course at the moment. It is pretty amazing and it is also why I’m tapping out posts daily. I’m trying to you know, learn the stuff. The course is called Blog Magic and the ever so delightful Pip from Meet Me At Mikes is my teacher. She’s one of my online mentors and a lady I look up to as an ace example of a human being.
I had a BIG day yesterday. Full of many things and some of the things required me to be very brave. I was going to write about being brave, and how it is good and blah, blah, blah. But you’re a smart person and know that and you don’t need me to tell you. And sometimes preachy posts about those things can be a bit much because it’s like everywhere on the internet right?
And then I realised the best way I can use your time today is to share with you how I make my really delicious Mexican mince.
A few years ago I learnt to do away with the sachets of Ol Del Paso seasoning because I had the spices required to make things taste Mexican in my cupboard – ground cumin, smokey paprika and dried oregano! Who would have thought?
So here is my really delicious Mexican mince recipe.
- a lick of olive oil
- 1/2 brown onion
- 500g beef mince (or chosen protein)
- 1tbsp ground cumin (I usually add a bit more because it is my favourite spice)
- 1 tbsp smokey paprika
- 1 tbsp dried oregano
- 1 cup pasatta or a tin of crushed tomatoes
- tablespoon of stock paste (I make my own)
- 1 cup of water
- 1 cup of beans (kidney, white, chick peas, whatever you like) OPTIONAL
- salt and pepper
In a good lick of olive oil, brown the onion and mince in a large pan (that has a lid preferably) over a medium heat. I like my mince to have a little fat in it so never opt for the lean ones. I think it adds to the flavour and also helps the mince dissolve down better.
Once the mince is browned add everything else. Give it a good stir and let it come to the boil. I usually let it bubble for a couple of minutes and then will reduce it to a low heat. Put the lid on ajar and let it slowly bubble for an hour or so before serving so it reduces to good taco consistency.
We use this as the base recipe for beef mince for tacos, beans for nachos, and chicken thighs that I’ll serve with rice.
I always do a little salad of diced tomato, cucumber, red onion and avocado with lots of mint and fresh lime juice. You could fully use coriander but I have had very limited success growing coriander and don’t like to buy herbs too often.
We had this with stand and stuff tacos last night and it was very popular. But show me a kid who doesn’t like tacos right?
Do you love Mexican food? Any secret recipes to share?