My family love Mexican food … and thank goodness they do!
This dish is one that I have made longer than I care to admit, but recently I have added chorizo to the mix and it makes a delicious addition.
Mexican mince can feel heavy to me, so to help offset that I always add the zest and juice of one lemon before serving (I usually get 60g juice from a lemon, so if your lemon is “dry” you may need two lemons as you should aim for 60g).
I allow two wraps per person, and depending on the amount of accompaniments you serve there is certainly plenty for 4 to 6 adults. In terms of accompaniments I have given you options and it is totally up to you as to how many you prefer.
For the corn I like using fresh cobs from which I cut the kernels, but tinned corn is fine too. Simply drizzle with a little vinegar of choice (plain white vinegar, white wine vinegar or apple cider vinegar), sea salt flakes and black pepper and stir through. This makes a lovely fresh accompaniment to the meal (I often serve this instead of cheese … it gives me the “yellow” colour that lifts the dish without the addition of another protein).
All the accompaniments can be prepared whilst the sauce is cooking, making this a very simple meal to prepare. I like to season the accompaniments before placing them into their separate bowls so that the only extras people may wish to add is the chilli sauce and sour cream
To lightly warm the wraps preheat oven to 180 degrees fan forced, place wraps on top of each other and enclose in Alfoil, and then place package onto an oven tray for easy handling. When the oven is at temperature turn it off, place tray with wraps into oven and allow to warm slowly for 15 minutes whilst you finish off the other elements of the dish.
- 250g chorizo, skinned and finely chopped
- 600g premium beef mince
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground paprika
- 1 tsp dried oregano leaves
- 1 x 400g tin chopped tomatoes
- ½ cup tomato paste
- 1 cup filtered water + 2 tbls veggie stock paste / or 1 cup stock of choice
- 1 x 400g tin black beans, or red kidney beans, drained
- Zest and juice from 1 lemon (aim for 60g juice)
- Coriander to stir through before serving (as much as you like)
- 2 wraps of choice per person, warmed
- Cheese – grated
- Avocado – chopped into chunks, mix with lemon juice, sea salt flakes and pepper
- Lettuce / or green and red cabbage – finely sliced
- Corn – fresh or tinned, mix with white vinegar of choice, sea salt flakes and pepper
- Tiny toms – cut in half, mix with 1 tbls olive oil, sprinkle of sea salt flakes and pepper
- Lebanese Cucumber – cut into quarters, then into small chunks
- Spring onions – finely sliced
- Chilli – finely sliced
- Sweet or hot chilli sauce of choice
- Sour cream
- Place your pot or pan onto medium heat and allow to warm for a couple of minutes (use a large pot/pan that you are happy to serve the mince in at the table)
- Add chorizo and cook for 4 to 5 minutes or until crispy
- Add beef and cook for approximately 5 to 8 minutes until nicely browned, stirring every now and then to ensure even cooking
- Add spices and dried oregano and stir through, cook 1 minute
- Add tomatoes, tomato paste, water and veggie stock paste (or stock) and stir through, increase heat a little to bring to a simmer, then reduce heat again so that it continues to simmer without boiling and allow to cook for 30 minutes stirring occasionally
- Add drained beans, stir through and cook for a further 5 minutes
- Stir through lemon zest and juice and chopped coriander
- Place pan onto heat proof mat on the table and allow everyone to help themselves with the other accompaniments