Olay! Food doesn’t have to be boring. Not when it looks this yum as well, this is a great one for sharing!
- 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
- Preheat oven to 150˚C (fan-forced). Heat an oiled heavy-based heatproof casserole dish over a medium heat.
- Season pork ( or mince ) with salt and pepper. Cook for 10 minutes, turning regularly, or until brown. Remove to a plate.
- 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.
- Remove meat to a plate. Shred and add ½ cup cooking juices.
- To make salsa, place all ingredients in a blender. Blend until smooth. Season with salt and pepper.
- 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.
- Shallow fry tortillas in a small frying pan for 1 minute on each side, or until golden. Drain on paper towel.
- 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.
- Serve with sliced avocado, lime wedges, coriander and chopped tomatoes.
From the smart people at MINDFOOD.