with Ballymaloe relish and roast potatoes
Pork mince is spiced with an expert blend of Central American aromatics to add a little oomph to your tacos this evening. If that's not enough, melted cheese and crispy roast potatoes also make an appearance.
Allergens
Utensils
Tags
Tortilla
8 unit(s)
Tomato
2 unit(s)
Grated Cheese
50 grams
Central American Style Spice Mix
2 sachet(s)
Baby Potatoes
500 grams
Creme Fraiche
110 grams
Irish Pork Mince
240 grams
Ballymaloe Tomato Relish
1 pot(s)
Oil
to taste
Salt
to taste
Pepper
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks and pop onto a lined baking tray.
- Toss with salt, pepper and a drizzle of oil.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
- Place a large pan over medium-high heat (no oil).
- Once hot, add the mince and Central American spice and fry until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Use a spoon to break it up as it cooks. Season with salt and pepper.
- Meanwhile, chop the tomato into 1cm chunks. Season to taste with salt and pepper.
- Stir the Ballymaloe relish into the mince.
- Divide the mince and tomato between the tortillas.
- Scatter over the cheese.
- Bake in the oven until the cheese is melted, 4-5 mins.
- Divide the cheese and tacos between plates.
- Drizzle the creme fraiche over the top.
- Serve the roast potatoes alongside.
4000
kJ
Energy (kJ)
956
kcal
Energy (kcal)
46.1
g
Fat
25.3
g
of which saturates
91.8
g
Carbohydrate
21.3
g
of which sugars
9.9
g
Dietary Fiber
45.4
g
Protein
0
mg
Cholesterol
6.37
g
Salt
with crispy homemade chips
