Every day when my daughter comes home from school she regales me with details of her school lunch that day down to the exact flavour of yogurt. One of her favourites is 'Mexican Mince' (the fact it is accompanied by a pile of nachos in high probability contributes to this enthusiasm!).
So this weekend while she was at a party I thought I'd surprise her. One way to accomplish super speedy cooking (she was only gone 2 hours and I had to finish the ironing first) is with the Instant Pot. I served it simply with some plain rice, green beans and sauteed kale but it works great on 'taco' ahem, gem lettuce, shells with a sprinkle of fresh coriander and, if time permits, a dollop of homemade avocado cream. And make sure to scale down the chili heat if serving to kids!
The instant she tasted it she cried out, "Mexican Mince! It's exactly the same - but better!" What a sweetie - wonder if she noticed the absence of nachos.
Note: this recipe can easily be made in a regular stove-top Le Creuset type lidded casserole (dutch oven) but will require lengthier cooking time than the IP.
Instant Pot Mexican Mince
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free
Serves 4
Ingredients:
1 tbsp olive oil or flavourless coconut oil
1 onion, finely chopped
2 cloves garlic, minced
500g minced pork
2 tsp cumin powder
1 tsp paprika powder
1/2 - 1 tsp chili powder (as preferred)
pinch cayenne pepper
2 tbsp blackstrap molasses
3 tbsp apple cider vinegar
300g passata (or 3/4 of 400g tin chopped tomatoes)
salt and pepper to taste
Instructions:
1. Switch Instant Pot to 'Sautee' mode and add coconut oil or olive oil.
2. Sautee onion and garlic for approx 3 minutes until fragrant, softened and starting to brown, stirring continuously.
3. Add pork mince and continue to sautee for a few minutes, breaking up the meat.
4. Add cumin, paprika, chili powder, cayenne, molasses and ACV. Sautee additional few minutes to evenly combine spices.
5. Add passata and stir through.
6. Lock on the lid, press 'Manual' function and set timer to 25minutes cook time.
7. Allow steam to vent before removing lid.
8. If there is too much liquid select 'Sautee' function again and allow any excess liquid to bubble and evaporate. Stir frequently for 5-10 minutes, or until sauce has thickened.
6. Serve in gem lettuce taco shells or over a pile of greens or rice as preferred. A sprinkle of fresh herbs and dollop of avocado cream would be perfect.
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| Mexican Mince |
So this weekend while she was at a party I thought I'd surprise her. One way to accomplish super speedy cooking (she was only gone 2 hours and I had to finish the ironing first) is with the Instant Pot. I served it simply with some plain rice, green beans and sauteed kale but it works great on 'taco' ahem, gem lettuce, shells with a sprinkle of fresh coriander and, if time permits, a dollop of homemade avocado cream. And make sure to scale down the chili heat if serving to kids!
The instant she tasted it she cried out, "Mexican Mince! It's exactly the same - but better!" What a sweetie - wonder if she noticed the absence of nachos.
Note: this recipe can easily be made in a regular stove-top Le Creuset type lidded casserole (dutch oven) but will require lengthier cooking time than the IP.
Instant Pot Mexican Mince
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free, Nut-free
Serves 4
Ingredients:
1 tbsp olive oil or flavourless coconut oil
1 onion, finely chopped
2 cloves garlic, minced
500g minced pork
2 tsp cumin powder
1 tsp paprika powder
1/2 - 1 tsp chili powder (as preferred)
pinch cayenne pepper
2 tbsp blackstrap molasses
3 tbsp apple cider vinegar
300g passata (or 3/4 of 400g tin chopped tomatoes)
salt and pepper to taste
Instructions:
1. Switch Instant Pot to 'Sautee' mode and add coconut oil or olive oil.
2. Sautee onion and garlic for approx 3 minutes until fragrant, softened and starting to brown, stirring continuously.
3. Add pork mince and continue to sautee for a few minutes, breaking up the meat.
4. Add cumin, paprika, chili powder, cayenne, molasses and ACV. Sautee additional few minutes to evenly combine spices.
5. Add passata and stir through.
6. Lock on the lid, press 'Manual' function and set timer to 25minutes cook time.
7. Allow steam to vent before removing lid.
8. If there is too much liquid select 'Sautee' function again and allow any excess liquid to bubble and evaporate. Stir frequently for 5-10 minutes, or until sauce has thickened.
6. Serve in gem lettuce taco shells or over a pile of greens or rice as preferred. A sprinkle of fresh herbs and dollop of avocado cream would be perfect.
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