This dish was loved by all my kids (I also have a 13 year old that goes to school). It has a fresh flavour, different to my cumin based Mexican style dishes. I did consider adding cumin, but then decided I didn't want to make all my Mexican dishes taste the same.
This is quick to make and tastes really nice, my family loved it, hope yours does to.
1 tablespoon olive oil
500g pork mince
1 medium red onion (170g), chopped finely
4 clove garlic, crushed
1 fresh long green chilli, chopped
1 tablespoon smoked paprika
2 x 400g cans diced tomatoes
1 tablespoon lime juice
8 x 20cm flour tortillas
2 cup coarsely grated cheddar
1/2 cup fresh coriander leaves
4 lime wedges, to serve
Pico de Gallo
Preheat oven to 220°C/200°C fan forced.
Heat oil in a large frying pan over high heat. Cook pork, onion, garlic, chilli and paprika, stirring, for 5 minutes or until browned. Add 1 can of tomatoes and and 1/2 cup coriander leaves, chopped, to taste; cook for 5 minutes. Add lime juice; season to taste.
Spread tortillas flat on a work surface. Spoon mince mixture equally onto the centre of each tortilla, sprinkle 1 cup cheddar equally over mince mixture; fold tortillas to enclose filling. Place, join-side down, in a single layer, in a 20cm x 30cm shallow ovenproof dish. Spoon over remaining can of tomatoes, leaving the ends of the tortilla exposed, sprinkle with remaining cheddar.
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