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Mexican Mince

One of our favourite Weeknite wrap meals. If you prefer a non-spicy variation, use our Sun-dried Tomato Coat & Cook Sauce. Either way don’t leave out the Avocado Salsa, it makes the dish.
Mexican Mince
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You Will Need:

Main Dish
To serve
  • flour tortillas (shop bought)
  • Avocado Salsa (recipe below)
Gremolata
  • 2 T (30 ml) chopped parsley
  • 1 T (15 ml) lemon rind
  • 3 cloves of garlic, crushed
Avocado Salsa
  • 2 ripe avocados, diced
  • 1 red onion, finely diced
  • 2 cloves garlic, finely chopped
  • 2 T (30 ml) Ina Paarman’s Coriander Pesto
  • 2 - 3 T (30 - 45 ml) fresh lime or lemon juice
  • Ina Paarman’s Chilli & Garlic Seasoning to taste

Ina’s Tip

Omit Peri-Peri Sauce and replace with our Sun-dried Tomato Coat & Cook Sauce.

Method:

Toss the mince with our Garlic Pepper Seasoning. Dissolve bicarbonate of soda in water and mix into mince. Leave to stand for 20 minutes, whilst preparing the rest of the ingredients. Season chopped onions with our Green Onion Seasoning, brown the onions in oil, always add the garlic towards the end of the browning.

Add the seasoned mince to the onions and stir-fry over high heat while breaking up the lumps with a fork or pastry blender. Add Peri-Peri Sauce and beans. Simmer slowly for 15 minutes.

Make the gremolata mix of parsley, lemon rind and garlic. Set aside until serving time. Dish a helping of mince on a tortilla, briefly toasted in a non-stick frypan. Top with a sprinkling of gremolata and a spoonful of Avocado Salsa.

Avocado Salsa

Lightly toss all the ingredients together.

Mexican Mince

One of our favourite Weeknite wrap meals. If you prefer a non-spicy variation, use our Sun-dried Tomato Coat & Cook Sauce. Either way don’t leave out the Avocado Salsa, it makes the dish.
Mexican Mince

You Will Need:

Main Dish
Gremolata
  • 2 T (30 ml) chopped parsley
  • 1 T (15 ml) lemon rind
  • 3 cloves of garlic, crushed
To serve
  • flour tortillas (shop bought)
  • Avocado Salsa (recipe below)
Avocado Salsa
  • 2 ripe avocados, diced
  • 1 red onion, finely diced
  • 2 cloves garlic, finely chopped
  • 2 T (30 ml) Ina Paarman’s Coriander Pesto
  • 2 - 3 T (30 - 45 ml) fresh lime or lemon juice
  • Ina Paarman’s Chilli & Garlic Seasoning to taste
Ina’s Tip

Omit Peri-Peri Sauce and replace with our Sun-dried Tomato Coat & Cook Sauce.

Method:

Toss the mince with our Garlic Pepper Seasoning. Dissolve bicarbonate of soda in water and mix into mince. Leave to stand for 20 minutes, whilst preparing the rest of the ingredients. Season chopped onions with our Green Onion Seasoning, brown the onions in oil, always add the garlic towards the end of the browning.

Add the seasoned mince to the onions and stir-fry over high heat while breaking up the lumps with a fork or pastry blender. Add Peri-Peri Sauce and beans. Simmer slowly for 15 minutes.

Make the gremolata mix of parsley, lemon rind and garlic. Set aside until serving time. Dish a helping of mince on a tortilla, briefly toasted in a non-stick frypan. Top with a sprinkling of gremolata and a spoonful of Avocado Salsa.

Avocado Salsa

Lightly toss all the ingredients together.

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