Chorizo & Pork Enchiladas

On 2nd November 2014, This was Dinner

These were insanely good, for a change I did indeed use the cooking chorizo as such a long cook like this needs it. I used the basics of this BBC Good Food recipe but didn’t do the same topping.

After a day of re-organising, bench painting, cleaning and baking I was absolutely ravenous and this really hit the spot. This made enough for a meal, second helpings, a work lunch and enough leftover meat sauce to freeze and use for something else at a later date.

Preparing:

  • preheat the oven to 170ºc (fan)
  • thinly slice one onion and chop another
  • finely chop a few garlic cloves
  • slice a red chilli
  • chop a red, green and yellow pepper
  • remove the skins from some cooking chorizo
  • grate some mature cheddar
  • get oil, ground cumin, smoked paprika, ground cinnamon, pork mince, passata, chicken stock ‘cube’*, borlotti beans, tortillas, sour cream & seasoning ready

* I use the Knorr stock pots

Making:

Heat some oil in a large pan and fry the onions and garlic until softened.

Add all of the spices and the chilli and cook for a minute. Add a splash of water, pop the pork in and tear up the chorizos into bite sized pieces and throw them in too.

Turn up high and stir, breaking down the meat until starting to colour. Add the passata and some water along with the stock ‘cube’, I used the water from the beans.

Season well, add the peppers, stir, cover and cook for about half an hour.

Add the beans and cook for another 10 minutes. Turn off the heat and leave for a few minutes.

Grease a baking dish and spoon the mixture into a tortilla, folding and placing ‘carefully’ in the dish. Repeat for as many as you want. Cover with a little more of the meat sauce then dot with sour cream and cover with grated cheddar.

Bake in the oven for 20-25 minutes. Serve with an extra dollop of sour cream.

TWD_0211_EnchiladasTWD_0211_Enchilada2

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