2020 is a year where two of my kids, who are 18 and 19 should be going to university and going out. Instead it has been a year of studying at home and going out, sometimes. So with that in mind, I try to find interesting lunch ideas for them (so that at least the time spent at home is made a little better with food).
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.
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.
Recipe
Recipe adapted from The Australian Women's Weekly Cookbook 'Light'
Serves 4
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
To serve:
4 lime wedges, to serve
Fresh guacamole
Pico de Gallo
Sour Cream
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.
Serves 4
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
To serve:
4 lime wedges, to serve
Fresh guacamole
Pico de Gallo
Sour Cream
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.
Bake for 20-25 minutes or until golden. Sprinkle enchiladas with coriander leaves; serve with lime wedges, fresh guacamole, pico de gallo and sour cream.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060708283989
Pin it: www.pinterest.com.au/pin/399413060708283989
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