Pork and Chorizo Enchiladas is a traditional Mexican recipe for a dish of spiced pork mince, cooking chorizo, beans and bell peppers wrapped in tortillas that are cooked in a tomato sauce topped with cheese. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Pork and Chorizo Enchiladas.
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This Mexican one-pot dish is a delicious and easy, make-ahead family meal. Mexican chorizo would be best, but any cooking chorizo can be used.
Ingredients:
1 tbsp olive oil
2 large onions, halved and thinly sliced
3 garlic cloves, chopped
1 tbsp ground cumin
2 tbsp (heaped) smoked paprika
2 tsp ground cinnamon
2 red chillies, halved, de-seeded 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 bell peppers, de-seeded, quartered and sliced
2 x 400g tins 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
Method:
Set a large, deep, non-stick pan over medium heat. Add the oil and use to fry the onions and garlic for about 10 minutes. At this point stir in the spices and half the chilli and cook for 1 minute more.
Add in the pork mince and chorizo then increase the heat and fry the meat, stirring and breaking up any clumps until it's all coloured. Pour in the passata and 300ml water then crumble over and stir in the stock cube. Add in the bell peppers, stir to combine then cover and simmer over low heat for 30 minutes, until the meat and bell peppers are tender.
Stir in the beans and 2/3 of the coriander. Bring to a simmer and cook as you prepare the sauce.
Turn the fromage frais (plus any liquid from the tub) into a bowl and beat in the egg along with the remaining coriander and seasoning.
Get two oven-proof and freezer proof dishes for baking the enchiladas.
Arrange the tortillas on a work surface and spoon the meat mixture into their centres. Roll up the tortillas and pack three into each baking dish. Spoon half the fromage frais mixture on top and smooth it to cover the tortillas. Scatter each dish with half the cheese and the remaining chillies. If not eating immediately the dish can be frozen at this point.
If eating now, pre-heat your oven to 190C (170C fan/gas mark 5). Set the baking dish in the centre of the pre-heated oven and bake for 25 minutes, until the top is golden, then remove from the oven and serve.
If freezing, when the filling is cold cover the dish with clingfilm and foil. Frozen, the dish will keep for 3 months. To serve, thaw in the fridge and reheat uncovered as above, adding an extra 15 mins to the time, checking that it is hot all the way through.
You can also bake from frozen. Put the dish (covered with fresh foil) on a baking tray in the oven, then heat oven to 180C/160C fan/gas 4 and bake for 2 hrs. Don’t put the fro-zen dish in a preheated oven as it might crack — it’s better to let it heat slowly. Remove the foil and bake for 20 minutes more.
