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
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.