Today we continue to explore the flavours that Mexico brings to the global food table with smokey mince.
This mince is smokey, spiced and completely moreish. It is very simple and often I would add corn and tomato, but I wanted a really clean taste for each component to the burritos, so each mouthful had lots of separate, unique flavours that came together with each bite.
Smokey Chipotle Mince
1kg mince is enough for at least 10 burritos
1kg lean beef mince
1 onion, finely diced
3 cloves of garlic, crushed
2 dry chipotle chillies, soaked until soft in warm water
2tbs of coriander seeds
3tbs of cumin seeds
Salt and oil
Chilli to taste
Soak the chillies in warm water while preparing the rest of the meat, once soft chop them finely, you can remove the seeds if you prefer. Dry fry the cumin and coriander seeds for a few minutes until fragrant, this helps release their flavour. Be careful not burn the spices, stir them frequently.
Once toasted, grind the spices to your desired coarseness, I was happy with a medium between powder and some whole seeds.
Fry the onion in a heavy pot with a little oil and a good pinch of salt until softened, then add the garlic. Once the garlic has fried for one minute, add the mince. Brown the mince with the onions for around 5 minutes.
Once the mince is partly cooked, add 2 tablespoons of the ground spices, the chipotle chillies and hot chilli if desired. Continue cooking for around 20 minutes to get quite a dry mix with the spices well absorbed.
Serve the mince in tacos, on nachos or in yummy burritos.