Mexican Spiced Pork and Chorizo Enchiladas
Mexican spiced pork mince with smoky chorizo, baked within tortillas and served with a creamy yoghurt & cheese topping
This recipe would work with chicken or even left over roast meats. The best way to avoid soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down
Cooking Method
- Heat the oil in a large deep pan, add the chorizo and cook for 5 minutes
- Add the onions and soften in the pan
- Next, add the pork mince and start to break up, cook until all mince is separated and started to brown
- Add the Pureety Taco seasoning and mix into the mince
- Then add the tomato passata, and water mix, bring to the boil and then simmer for 20-30 minutes
- Add the beans and peppers then bring to the simmer for 2-3 minutes
- Stir in the coriander and lime juice (saving some for garnish)
- In a separate bowl,mix the yoghurt, egg and remaining coriander
- Divide the mince mix between the 8 wraps and roll them up one by one, adding them into an oven proof dish
- Top with yoghurt then cheese
- Bake in the oven @ 190c/gas mark 5 for 25 mins until golden brown
Ingredients
- 150g White Onion
- 1tbsp Cooking Oil
- 250g Pork Mince
- 200g Chorizo Sausage
- 400g Passata
- 2ml Mixed Peppers
- 400g Borloti Beans
- 15g Coriander
- 250g Yoghurt
- 1ml Egg
- 8ml Small Tortilla Wraps
- 1ml Lime
- 100ml Water
- 75g Mature Cheddar
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