Pork Taco Mix

INGREDIENTS

• 300–400g Pork Mince
• 1 Tsp. Ground Cumin
• 1 Tsp. Smoked Paprika
• ½ Tsp. Minced Dried Garlic
• 1 Red Pepper, chopped
• 1 Tbsp. Tomato Purée
• 1 Tbsp. Olive Oil
• Sea Salt and Black Pepper, to taste

To Serve:

• Soft Tortillas (4–6 small ones)
• Sour Cream
• Shredded Lettuce

METHOD

1. Combine the pork, cumin, paprika, garlic powder, and tomato paste in a labelled freezer bag. Seal tightly, removing excess air, and freeze flat.
2. Before cooking, thaw the bag overnight in the refrigerator.
3. Heat one tablespoon of oil in a large frying pan over medium-high heat. Once hot, add the pork mince with spices and cook for 5–7 minutes, breaking it apart with a wooden spoon. Stir occasionally until the pork is evenly browned and any excess liquid has evaporated.
4. Add the chopped red pepper and cook for a further 2–3 minutes until it softens slightly but still retains some bite. Taste and season with salt and freshly ground black pepper as needed.
5. If needed, add two tablespoons of water. Mix thoroughly, ensuring everything is evenly coated and the mixture is slightly saucy. Cook for another 2 minutes.
6. Meanwhile, wash the lettuce thoroughly under cold water. Shake off any excess moisture or pat dry with a clean towel. Finely shred the lettuce and set aside.
7. Warm the soft tortillas according to the packet instructions—either in a dry frying pan over medium heat for about 30 seconds per side or wrapped in a damp paper towel in the microwave for 20–30 seconds. Keep warm in a clean tea towel until ready to serve.
8. To serve, spoon the warm pork taco mixture into the centre of each tortilla and top generously with the shredded lettuce and a dollop of sour cream. Serve immediately while warm.

Food Safety Tip:
Always ensure pork mince is fully cooked through—no pink should remain and juices must run clear. Mince should reach a core temperature of 71°C (160°F) to be safe to eat.