Pork Entertaining Mexican

Pork enchiladas with chipotle chilli con queso

Name: Pork enchiladas with chipotle chilli con queso recipe
Yield: 4
Cuisine: /mexican
Ingredients: 1/3 cup (80ml) extra virgin olive oil; 4 garlic cloves, finely chopped; 2 long red chillies, finely chopped; 1 red onion, finely chopped; 4 rashers smoky bacon; 1 tsp fennel seeds; 1/2 tsp cayenne pepper; 500g pork mince; 1/2 cup (140g) tomato paste; 2 tomatoes, chopped; 1/2 cup flat-leaf parsley leaves, finely chopped; 4 x 20cm flour tortillas; Pico de gallo, to serve; 30g unsalted butter; 1 1/2 tbs plain flour; 250g sour cream; 2 tbs chipotle chillies in adobo sauce; 200g tasty cheese; 2 large green heirloom tomatoes (seeds removed), finely chopped; 2 long green shallots, finely chopped; 1-2 jalapeños (seeds removed), finely chopped; 1/2 cup finely chopped coriander leaves; Juice of 2 limes; 1/4 cup (60ml) extra virgin olive oil

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by Phoebe Wood

Mar 22, 2021

The comfort food of all comfort foods.

1/3 cup (80ml) extra virgin olive oil
4 garlic cloves, finely chopped
2 long red chillies, finely chopped
1 red onion, finely chopped
4 rashers smoky bacon
1 tsp fennel seeds
1/2 tsp cayenne pepper
500g pork mince
1/2 cup (140g) tomato paste
2 tomatoes, chopped
1/2 cup flat-leaf parsley leaves, finely chopped
4 x 20cm flour tortillas
Pico de gallo, to serve

Chipotle chilli con queso

30g unsalted butter
1 1/2 tbs plain flour
250g sour cream
2 tbs chipotle chillies in adobo sauce
200g tasty cheese

Green pico de gallo (makes 2 cups)

2 large green heirloom tomatoes (seeds removed), finely chopped
2 long green shallots, finely chopped
1-2 jalapeños (seeds removed), finely chopped
1/2 cup finely chopped coriander leaves
Juice of 2 limes
1/4 cup (60ml) extra virgin olive oil

Method

1.

For the pork mixture, heat oil in a large deep frypan over medium heat. Add the garlic, chilli, onion and bacon and cook, stirring for 6-8 minutes until bacon fat has rendered and onion is soft. Add fennel seeds and cayenne pepper and cook for 2 minutes until fennel seeds are fragrant. Add pork mince and cook, breaking up with a wooden spoon, for 10 minutes or until browned all over. Add tomato paste and cook for 2 minutes until lightly caramelised. Add tomato and 1/2 cup (125ml) water and bring to a simmer. Cook for 15 minutes until thick and reduced. Season to taste, and stir through the parsley.
2.

Meanwhile, for the chipotle con queso, place butter in a saucepan over medium- low heat and stir until melted. Stir in flour and cook for 2 minutes to cook out flour. Add sour cream, whisking to ensure no lumps form. Increase heat to medium and bring to a simmer. Cook for 5 minutes or until slightly thickened. Remove from heat and stir in the chipotle chillies and half the cheese.
3.

For the pico de gallo, combine all ingredients in a bowl and season.
4.

Preheat oven to 180°C. Grease a baking tray. Place one quarter of the pork mixture over half of each tortilla and fold in half to enclose in a half moon. Place in baking dish in a single layer. Spoon over the con queso and scatter over remaining cheese. Bake for 25 minutes or until cheese is golden and bubbling. Spoon over pico de gallo to serve.