Fresh Fast Chilli Pork

Serves 4

Ingredients

  • 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)
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How to Chop Herbs

Method

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.

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