Fresh Fast Chilli Pork
- 2 large Red Chillies, seeds removed
- 1 large Onion, peeled and chopped
- 2 large cloves Garlic, crushed
- 500g lean Pork Mince
- ½ tsp Cumin
- ¼ tsp Smoked Paprika
- ¼ tsp Salt
- 1¾ c Chicken Stock
- 1 cup Quinoa
- 400g can Hot Chilli Beans in sauce
- 1/3 cup chopped Coriander
- squeeze of lime juice
- 2½ cups Plain Flour
- 1 tsp Baking Powder
- 1 tsp Salt
- 3 Tbsp Oil
- ¾ cup warm water (approx)
Place the chillies, onion and garlic in the bowl of a food processor and blend to a fine purée.
Brown the pork mince in a frypan or saucepan. When the meat is sealed all over and no longer pink, mix in the cumin and smoked paprika and cook gently for 2 minutes.
Add the salt and chilli purée and cook for 5 minutes, stirring frequently. Add the stock and simmer for 15 minutes, or until the sauce has reduced by half.
While the sauce is simmering, place the quinoa in a sieve. Pick over the grains, removing any that are gritty or discoloured. Rinse the quinoa under running water, then place it in a pan with 2 cups of water. Bring to the boil, reduce the heat and simmer uncovered until all liquid is absorbed. Fluff up the quinoa with a fork.
Stir the cooked quinoa into the mince mixture. Add the chilli beans, chopped coriander and lime juice, mix well to combine and serve when simmering.
To make Flour Tortillas:
Combine flour, baking powder, salt in a bowl, add the oil and gradually add the warm water – use just enough to form a dough. Knead the dough on a floured board for 5 minutes then set it aside to rest for 10-15 minutes – this makes it much easier to roll out.
Divide the dough into 10-12 pieces and roll them out into circles, roughly 18cm across.
Heat a frypan until it is very hot and cook the tortillas for 30-60 seconds until they bubble and start to go brown. Turn them over and repeat on the other side. When cooked, wrap the tortillas in a clean, damp tea towel to keep them soft.
To warm the tortillas, wrap them in foil and heat them in the oven, or place them on a plate, cover with cling film and microwave for 35 seconds.
Serves 4 on its own or 6 with rice or tortillas and salad.
Courtesy of Food Magazine. Recipe by Sophie Gray. Photography by Shaun Cato-Symonds.