Mexican Grass-Fed Beef Mince Tacos with Pickled Red Onion

  📦 Cut: Mince (480g) — All Packs 

Taco Tuesday just got a serious upgrade

Taco mince is one of those recipes that sounds simple — and is — but the difference between a great version and a mediocre one comes entirely down to the spicing and the quality of the beef. Grass-fed beef mince has a bolder, richer flavour that holds up beautifully to warm Mexican spices without being overwhelmed by them.

The Spice Mix

Making your own taco spice blend takes two minutes and tastes nothing like the sachet version. Once you've done it, you'll never go back. The key is toasting the whole spices briefly before grinding — it releases oils and dramatically deepens the flavour.

The Recipe: Grass-Fed Beef Tacos

Spice Mix:

•     2 tsp ground cumin

•     2 tsp smoked paprika

•     1 tsp ground coriander

•     1 tsp garlic powder

•     1 tsp onion powder

•     1/2 tsp dried oregano

•     1/2 tsp cayenne pepper

•     1/2 tsp salt

Taco Filling Ingredients:

•     480g Your Farmer grass-fed beef mince

•     1 onion, finely diced

•     3 cloves garlic, minced

•     2 tbsp tomato paste

•     1/2 cup beef stock or water

•     Olive oil

To Serve:

•     Corn or flour tortillas, warmed

•     1 red onion, very thinly sliced and pickled in lime juice and a pinch of salt for 20 minutes

•     Sliced avocado or guacamole

•     Fresh coriander

•     Sliced jalapeños

•     Sour cream

•     Lime wedges

Method:

1.   Heat oil in a wide pan over high heat. Add the mince and brown well — breaking it up as it cooks. Don't rush this; the browning is the flavour. About 8–10 minutes.

2.   Push the mince to the side. Add the onion and cook for 3 minutes, then mix through the mince.

3.   Add the garlic and spice mix. Cook for 1–2 minutes until fragrant.

4.   Add the tomato paste and stock. Stir to combine and simmer for 5 minutes until the liquid reduces and the mince is saucy but not wet.

5.   Season to taste. Load into warm tortillas and top generously with pickled onion, avocado, coriander, and lime.

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