Ingredients
- 2 teaspoons extra virgin olive oil
- 125 g lean pork mince
- 1 onion, chopped
- 1 clove garlic, chopped
- 1 tablespoon chilli powder, or to taste
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 2 cups (500 ml) vegetable stock, preferably homemade
- 1½ tablespoons masa harina (Mexican maize flour) or 1½ corn tortillas, toasted and crushed
- 2 teaspoons lemon or lime juice
- 12 corn tortillas
- Spinach and cheese filling
- 750 g English spinach
- ½ teaspoon ground cumin
- 3 spring onions, thinly sliced
- 1⅓ cups (340 g) cottage cheese
- ¼ cup (35 g) mozzarella, finely diced
- ¼ cup (30 g) grated cheddar
- Salad topping
- 3 spring onions, thinly sliced
- ⅓ cup (20 g) chopped fresh coriander
- 1 little gem lettuce, shredded
- 15 radishes, diced
- 15 black olives, pitted and sliced
- 3 tomatoes, diced
Preparation
- Heat the oil in a wide saucepan and add the pork, onion and garlic.
- Cook, stirring, until the onion has softened slightly and the meat is lightly cooked.
- Stir in the chilli powder, paprika and cumin.
- Cook for 1–2 minutes, then stir in the stock and bring to the boil.
- Reduce the heat and simmer for 10 minutes, stirring occasionally.
- Mix the masa harina to a smooth paste with 4 tablespoons water and stir into the sauce.
- Alternatively, stir the crushed toasted tortillas into the sauce.
- Bring to the boil, stirring, then reduce the heat again and simmer for 15 minutes.
- Add the lemon or lime juice.
- Preheat the oven to 200°C.
- To make the filling, wash the spinach and place in a large saucepan, then cover and cook for about 2 minutes or until the leaves are wilted–the water remaining on the leaves will provide sufficient moisture.
- Drain and cool, then press out excess moisture from the leaves and coarsely chop them.
- Mix the spinach with the cumin, spring onions, cottage cheese and half of the mozzarella and cheddar.
- Bring the sauce to a gentle simmer.
- Dip a tortilla into the sauce for 30 seconds.
- Lay the tortilla on a plate and top with a spoonful of filling.
- Roll up and place in a shallow ovenproof dish measuring about 38 × 25 cm.
- Repeat with the remaining tortillas and filling.
- Pour the remaining sauce around the rolls–they should be about one–third submerged.
- Sprinkle the remaining mozzarella and cheddar over the top.
- Bake for 15–20 minutes or until the cheese has melted.
- Meanwhile, mix together all the ingredients for the salad topping.
- Serve the enchiladas topped with the salad.