Make a Mexican feast with British organic pork mince… perfect for a weekend supper. We have borrowed and adapted this recipe from Cassie Best at BBC Good Food, as it sounds absolutely delicious!

Our 100% organic pork mince is made from our free-range, outdoor-bred pork that is all Soil Association certified. Find out more about our pigs here.

Ingredients:

  • 2 tsp vegetable oil
  • ½ red onion, chopped
  • 2 tsp each smoked paprika and ground cumin
  • 450g organic pork mince from Helen Browning’s
  • 300ml passata
  • 5 tbsp barbecue sauce
  • 400g can black beans, drained
  • small bunch coriander, chopped
  • 8 taco shells
  • 1 ripe avocado, peeled and sliced
  • ½ iceberg, finely shredded
  • soured cream, to serve (optional)

Method:

  1. Heat the oil in a large frying pan, add the onion and cook for 5 mins until softened. Sprinkle over the spices and cook for 1 min more. Add the mince, breaking it up with the back of a wooden spoon, and stir until cooked through.
  2. Stir the passata and barbecue sauce into the pan along with 4 tbsp water. Increase the heat and allow the sauce to bubble and reduce until it clings to the meat. Add the beans, season and cook for a further 2 mins, then stir in the coriander. Heat the tacos following pack instructions.
  3. Use the pork and bean mix to fill the tacos, top with slices of avocado, shredded iceberg lettuce and a dollop of soured cream, if you like.

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