serves
3-4
prep
30 minutes
cook
2:30 hours
difficulty
Easy
serves
3-4
people
preparation
30
minutes
cooking
2:30
hours
difficulty
Easy
level
Ingredients
- 2 tbsp olive oil
- 800 g pork neck, cut into three pieces
- 1 onion, cut into 4
- 4 cloves garlic, left whole
- 2 bay leaves
- 2 stalks coriander including roots
- 1 tsp cumin powder
- 1 tsp smoked paprika
- 100 g chipotles chillies in adobo sauce, pureed
- 3 cans chopped tomato
- 4 cups chicken or beef stock (or water if you don’t have stock to hand)
- 1 can kidney beans, drained
To assemble and serve
- 6-8 medium soft tortillas
- 1½ cups Cheddar cheese, grated
- 150 g sour cream
Salsa
- 1 tomato, diced
- 1 avocado, diced
- 1 red onion, diced
- 1 red capsicum, diced
- 1 clove garlic, finely minced
- ½ chilli, finely chopped
- Juice and zest of lime
- 1 tbsp olive oil
Instructions
- Heat oil in a large oven-safe casserole pan. Season the pork with salt and pepper and seal on both sides until golden brown.
- Remove from the pan before adding the onions, garlic, bay leaves and coriander. Cook for 5 minutes then add the spices and then return the meat. Add the chipotle chillies, tomato and kidney beans. Bring to the boil. Place the lid on the pan and cook in the oven for 2 hours or until the meat falls apart.
- Once cooked, shred the meat. If the sauce is too thin, place back on the stove and gently reduce for 5-10 minutes until thickened. Place the shredded meat into a bowl with a little of the sauce. Reserve the rest of the sauce.
- Pre-heat the oven to 200°C.
- Pour ⅔ of the sauce into a baking dish. Distribute the meat mixture into the centre of each tortilla and wrap. Press each tortilla wrap, seam side down, into the sauce, then spread over the remaining sauce. Sprinkle over the cheese and bake for 20 minutes and cheese is golden brown.
- Meanwhile, for the salsa, combine all of the ingredients.
- Serve with a few dollops of sour cream and the salsa.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
