You know those evening where you just can't decide what to have for dinner? Well, this recipe was created on one of those evenings. You wouldn't really think that kind of mood would lend itself to creativity, but with on this occassion things seemed to work out for us! A bit of browsing the inter-web didn't help so we were left pondering. We like our Mexican food but always want to push the boat out a bit and try new things. So a new take on chilli, this time with pork mince and an even more Mexican twist than normal, served in homemade flour tortillas and topped with cheese. This recipe was enough for the two of us, no leftovers but we did feel pretty full.
So down to business... finely dice 1 onion and 1 pepper and crush 2 cloves garlic. Gently fry this in a little oil until the onions are translucent and tender. Add in 500g pork mince and 50g cubed chorizo. Let the mince brown then add in 1 teaspon crushed chillies and 2 teaspoons smoked paprika along with 1 can tomatoes (we prefer the whole variety rather than chopped, and not just because it's fun to squish the tomatoes with a spoon in the pan, they taste better!) and 3 teaspoons chipotle paste. Cook for 10 minutes then add in 2 teaspoons tomato puree, 1 tin black beans and 1 teaspoon salt. Leave this to cook for another 15 minutes, tasting and seasoning as necessary.
While the chilli cooks down, it's time to turn your attention to the tortillas. Now you can use the ones you buy in the supermarket, that's fine and you won't really know any different. Once you start making your own, however, you'll realise that those tortillas just aren't up to much. And it's so easy to make your own at home! This makes 4 tortillas which is enough for this recipe (and leaves you with some chilli leftover for lunch the following day). Take 110g plain flour and add in 1 teaspoon salt and 3/4 teaspoon baking powder. Rub 25g hard yellow fat (we use the Sainsbury's baking block) into the flour and add in 75ml warm water and quickly bring together into a soft dough, kneading as little as possible. Wrap the dough in cling film and leave to sit for 15 minutes. Divide into four and roll each piece into a thin round. Heat a frying pan then fry each tortilla for about a minute on each side, flipping as soon as bubbles start to appear.
Anyway, once you've made tortillas and the chilli is ready to go, stir a generous handful of chopped coriander through the chilli. Load each tortilla up with chilli, fold into a parcel then place into an oven proof dish. Scatter the top with 100g grated Lactofree mature cheese and place under a hot grill until the cheese bubbles. We served this with our homemade guacamole - delish!