PORK EN­CHI­LADAS

Better Homes and Gardens (Australia) - - Fabulous Food -

Prepa­ra­tion time 30 mins Cook­ing time 1 hour 55 mins Makes 18

20ml ex­tra vir­gin olive oil,

plus ex­tra 100ml

1 spicy chorizo, finely diced

1 brown onion, diced

6 cloves gar­lic, sliced

4 stalks cel­ery, finely diced 850g diced pork neck or shoul­der Sea-salt flakes and freshly ground black pep­per, to sea­son, plus ex­tra 1 tsp pep­per

3 Tbsp ground co­rian­der

11/2 Tbsp co­rian­der seeds

1 Tbsp fen­nel seeds

3 large toma­toes, seeded and diced 1 Tbsp to­mato paste

21/2 Tbsp qual­ity co­coa pow­der 80ml sherry vine­gar, plus ex­tra 60ml 2 Tbsp brown sugar

1L chicken stock

400g can bor­lotti beans, drained

and rinsed

400g can red kid­ney beans,

drained and rinsed

18 soft tor­tillas

200g sour cream, plus ex­tra to serve 1 cup to­mato salsa

2 cups grated tasty cheese

1 ice­berg let­tuce, finely shred­ded 1 bunch co­rian­der, leaves picked 1 bunch dill fronds, roughly chopped 1 small white onion, thinly sliced Pick­led jalapenos, lime wedges, hot

sauce and corn chips, to serve

STEP 1 Put oil in a wide-based saucepan or high-sided fry­ing pan and set over high heat. Add chorizo and cook for 2-3 min­utes. Stir in onion and gar­lic and cook, stir­ring, for 2 min­utes, un­til ten­der and translu­cent. STEP 2 Re­duce heat to medium. Add cel­ery and cook, stir­ring oc­ca­sion­ally, for 6-8 min­utes, un­til ten­der and golden.

STEP 3 Heat ex­tra oil in a sec­ond fry­ing pan over high heat. Sea­son pork all over with sea salt and black pep­per. Add pork to hot pan and sear meat on all sides un­til browned (about 10 min­utes). Trans­fer pork to pan with chorizo and vegeta­bles.

STEP 4 Add spices and ex­tra black pep­per to same pan. Stir, on high heat, for a few sec­onds. Add to­mato and to­mato paste. Cook for 1-2 min­utes. Sea­son gen­er­ously, then add co­coa, vine­gar and sugar. Stir in stock. Sim­mer for 20 min­utes, stir­ring of­ten, adding a lit­tle wa­ter if dry.

STEP 5 Add bor­lotti and kid­ney beans to pan. Re­duce heat to low and sim­mer rapidly for 50-60 min­utes or un­til pork is ten­der, liq­uid has re­duced and flavours have de­vel­oped. Us­ing 2 forks, shred pork well in saucepan, mix­ing to com­bine shreds with sauce.

STEP 6 Pre­heat oven to 180°C fan-forced (200°C con­ven­tional).

STEP 7 Put a few tor­tillas down on a clean, dry bench. Spoon an even amount of pork fill­ing, about 3 ta­ble­spoons, into the cen­tre of each. Top each with a lit­tle sour cream and then fold 2 edges over each other and lay snugly in a sin­gle row in a large, shal­low bak­ing dish. Re­peat with re­main­ing tor­tillas and sour cream, re­serv­ing some meat mix­ture. Spoon this re­main­ing meat mix­ture along the top of tor­tillas, fol­lowed by a line of salsa, and then top with grated cheese.

STEP 8 Bake for about 10 min­utes or un­til cheese melts and edges are crispy. Ar­range sliced ice­berg let­tuce in a dish, scat­ter over herbs and onion and driz­zle with ex­tra sherry vine­gar. Serve en­chi­ladas ac­com­pa­nied by ex­tra sour cream, jalapenos, lime wedges, hot sauce and corn chips.

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