Go Back
Gina @ The Passionate Pantry

Mexican Mince with Chorizo

[cap id="attachment_4026" align="alignnone" width="300"]Mexican mince served with accompaniments of choice[/cap]

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 to 6 adults
Ingredients Method

Ingredients
  

INGREDIENTS FOR MINCE

  • 250 g chorizo skinned and finely chopped

  • 600 g 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

SUGGESTED ACCOMPANIMENTS (place in separate containers on table for self-serve)

  • 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

Method
 

  1. 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)
  2. Add chorizo and cook for 4 to 5 minutes or until crispy
  3. Add beef and cook for approximately 5 to 8 minutes until nicely browned, stirring every now and then to ensure even cooking
  4. Add spices and dried oregano and stir through, cook 1 minute
  5. 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
  6. Add drained beans, stir through and cook for a further 5 minutes
  7. Stir through lemon zest and juice and chopped coriander
  8. Place pan onto heat proof mat on the table and allow everyone to help themselves with the other accompaniments