WITH MELTED CHEESE, BLACK BEAN, TOMATO & CORN FINISHED WITH LIME GUACAMOLE
PREP TIME: 15 mins
COOK TIME: 4-8 hrs +
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1kg Borrowdale Pork Collar
1 packet gourmet tortilla wraps
1 brown onion
1 tbsp paprika
1 tbsp coriander
1 tbsp cumin
1 brown onion
1 corn cob
½ tin black beans
3 garlic cloves
Salt & pepper
1 tin chopped tomatoes
100g tomato paste
150g grated cheese (mozzarella)
¼ bunch fresh coriander
150g sour cream
Slice one brown onion and one carrot and place on the bottom
of a slow cooker. Combine dry spices (paprika, cumin and
coriander) and rub over pork collar. Season with salt and place
pork in cooker with the lid on for 3–4 hours.
Dice carrot and onion and sauté in a frypan on medium heat.
Cut corn kernels off the cob and add. Open tin of black beans
and rinse thoroughly, drain and add to pan. Crush garlic cloves in
a press and add to pan. Cut tomato and add.
Tear the pork collar into chunks and add to the Tex-Mex filling.
Season with salt and pepper, then add some cheese and chopped
Build enchiladas by taking a tortilla wrap and filling with pork
chunks then adding corn and black bean mixture, rolling and
placing in a ceramic bakeware dish or baking tray.
Combine tin of chopped tomatoes, tomato paste, salt and
pepper in small blender and pulse to puree. Use this mixture to
pour over top of enchiladas and add some cheese. Place in a
180°C oven for 5–10 minutes.
While baking prepare the guacamole. Peel and deseed the
avocados and add juice of one lime, season with salt.