Gluten Free · Main Meals · Recipes

Pork Tacos

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Pork Tacos

Tacos are a Mexican classic that can be filled with pretty much anything. Taking my love for all things pig this recipe uses thrifty pork mince to create a truly scrumptious filling. This recipe is mild but feel free to add chilli. If you are doing ultra low carb use the mince to sit atop a salad instead of having a taco shell.

Equipment required

1 non stick fry pan
1 hand blender, chopping attachment

Shopping list fills about 6 tacos

500g pork mince
1 onion
1 clove of crushed garlic
1/2 tsp of ground ginger
1 tsp paprika, thyme, cumin, coriander
Generous splash of wostershire sauce
500ml chicken stock
1 can black beans
1 tbsp apple cider

Sour cream or natural yogurt to garnish

Taco shells (optional)

Method to the madness

Place the onion in the processor and blend to a fine dice

Heat the pan to a high heat, sauté the onion and crushed garlic, add in the pork mince and brown

Once the onion is browned add in the herbs and spices and toast for 1-2 minutes

Cover the mince with the chicken stock, add in the wostershire sauce and vinegar

Once the mixture is boiling turn it down to a low heat and let it simmer

Drain the beans and put half in the processor, process until relatively smooth, this will give 2 different textures for the mixture

Add all of the beans to the simmering mixture

Simmer the mixture until the liquid is nearly all evaporated and the mixture is glossy but not wet, take it off the heat

This is the time to heat up the taco shells if using

Serve atop a salad or stuffed in taco shells, garnish with sour cream or natural yoghurt. ENJOY!

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