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Olay! Food doesn’t have to be boring. Not when it looks this yum as well, this is a great one for sharing!

INGREDIENTS

  • 600g pork neck, trimmed ( I prefer grass fed beef mince)
  • 1 onion, sliced
  • 1 tbsp Mexican spice mix
  • 1 tbsp ground chipotle chillies
  • 2 cups chicken stock
  • 2 cobs corn
  • 3 long green chillies
  • olive oil for shallow frying
  • 8 x 16cm corn tortillas
  • 250ml sour cream ( not really needed)
  • 200g mix of cheddar and mozzarella
  • Sliced avocado and lime wedges, to serve
  • Coriander leaves, sliced to garnish
  • Tomato Salsa
    • 1 tbsp olive oil
    • 2 cloves garlic, crushed
    • 500g vine ripened tomatoes, chopped
    • ⅓ cup chopped coriander

METHOD

  1. Preheat oven to 150˚C (fan-forced). Heat an oiled heavy-based heatproof casserole dish over a medium heat.
  2. Season pork ( or mince ) with salt and pepper. Cook for 10 minutes, turning regularly, or until brown. Remove to a plate.
  3. Add onions to same pan. Cook, stirring until tender. Stir in spice mix and chipotle chillies. Return pork to pan. Add stock. Cover and cook in oven for 2 to 2½ hours or until very tender.
  4. Remove meat to a plate. Shred and add ½ cup cooking juices.
  5. To make salsa, place all ingredients in a blender. Blend until smooth. Season with salt and pepper.
  6. Heat a chargrill to a high heat. Cook corn and chillies until lightly charred. Slice kernels from corn. Place chillies in a ziplock bag. Cool. Peel away skin. Remove stem and seeds. Chop.
  7. Shallow fry tortillas in a small frying pan for 1 minute on each side, or until golden. Drain on paper towel.
  8. Increase oven to 180˚C (fan forced). Layer tortillas, pork, salsa, corn and chillies, sour cream and cheese in two layers in a 2.5 litre enamel baking dish. Cook for 25 minutes, or until golden and bubbling.
  9. Serve with sliced avocado, lime wedges, coriander and chopped tomatoes.

 

From the smart people at MINDFOOD.

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