Tex-Mex Style Pork Mince Tacos

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. Add a splash of water if a little too thick.

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

b) Chop the tomatoes into small chunks.

c) Grate the cheese.

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 chunks to the dressing. 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.