a) If you don't have a microwave, heat your oven to 220°C/200°C fan/gas mark 7 for the tortillas.

b) Heat a medium frying pan on medium-high heat (no oil).

c) Once hot, add the pork mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.

d) Season with salt and pepper.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Add the garlic, Central American style spice mix (add less if you'd prefer things milder) and tomato puree to the mince. Stir-fry for 1 min. IMPORTANT: The mince is cooked when no longer pink in the middle.

c) Stir in the water for the sauce (see pantry for amount) and chicken stock paste. Lower the heat and simmer until thickened, 1-2 mins.

d) Once thickened, taste and season with salt and pepper if needed.

a) Trim the baby gem, halve lengthways, then thinly slice widthways. 

b) Chop the tomato into small pieces.

a) Put the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts) into a medium bowl. 

b) Season with salt and pepper and mix together.

c)  Add the tomato to the dressing.

d) Mix together and set aside.

a) Just before you're ready to serve, pile the tortillas onto a plate. Heat them through in the microwave, 850W: 50 secs / 750W: 1 min, until warm and soft.

b) If you're using the oven, lay the tortillas onto a baking tray and place on the middle shelf to warm through, 1-2 mins.

a) When everything's ready, lay the tortillas onto your serving plates (3 per person).

b) Make your tacos by starting with the baby gem, then add spoonfuls of the mince and tomato salsa - as much as you'd like.

c) Finish with a dollop of soured cream. TIP: Tacos are best enjoyed eaten by hand - get stuck in!

Enjoy!