Pork & chorizo enchiladas
Delight in the savory flavors of pork and chorizo in this delectable enchiladas recipe. Perfect blend of spices and ingredients for a tantalizing meal experience.
Ingredients:
- 1 tbsp olive oil
- 2 large onions, halved and thinly sliced
- 3 garlic cloves, chopped
- 1 tbsp ground cumin
- 2 heaped tbsp smoked paprika
- 2 tsp cinnamon
- 2 red chillies, halved, deseeded and sliced
- 500g pack pork mince
- 2 x 200g packs cooking chorizo sausages, removed from their skins
- 680g bottle passata
- 1 pork or chicken stock cube
- 2 red and 2 green peppers, deseeded, quartered and sliced
- 2 x 400g cans borlotti beans, drained
- 30g pack coriander, chopped
- 500g tub fromage frais (not fat-free)
- 1 large egg
- 2 packs of 8 soft corn tortillas
- 140g mature cheddar, grated
- green salad, to serve
Instructions:
- In a large, deep pan, warm the oil and sauté the onions and garlic for approximately 10 minutes. Incorporate the spices and half of the chopped chilli, and cook for an additional minute. Add the pork and chorizo, increase the heat, and fry the mixture while breaking it down until it changes color. Pour in the passata and 300ml of water, then crumble the stock cube. Add the peppers, stir, cover, and simmer over low heat for about 30 minutes until the meat and peppers are tender. Mix in the beans and most of the coriander.
- While the meat mixture is cooking, transfer the fromage frais (along with any liquid in the container) to a bowl, then combine with the egg, remaining coriander, and seasoning. Prepare 2 ovenproof and freezer-proof dishes.
- Place a portion of the meat filling in the middle of each tortilla, roll them up, and arrange 8 rolls in each dish. Spread half of the fromage frais mixture on top and ensure it covers the tortillas. Sprinkle each dish with half of the cheese and the remaining chopped chillies. If serving immediately, preheat the oven to 190C/170C fan/gas 5 and bake for 25 minutes until golden. For freezing, once the dish has cooled, cover with cling film and foil. It can be stored for up to 3 months. When ready to serve, thaw in the refrigerator and reheat uncovered as directed above, adding an extra 15 minutes to ensure it is heated thoroughly. Alternatively, bake the dish from frozen. Place the covered dish on a baking tray in the oven, preheat to 180C/160C fan/gas 4, and bake for 2 hours. Do not place the frozen dish in a preheated oven to prevent cracking - it is recommended to let it warm gradually. Remove the foil and bake for an additional 20 minutes. Serve with a side of green salad.
Summary:
- Calories: 5294 kcal
- Fat: 326 g
- Protein: 317 g
- Carbs: 309 g
- Potassium: 10401 mg
- Magnesium: 895 mg