Tuesday, June 2, 2015

Cheesy Pork Chili Burritos

Though this is rather messy, the mix of the cheese, chili and squidgy tortillas is sinfully delicious! Alternatively I love this chili with tortilla chips, rice or even on its own. It's the perfect thing to make for an easy, low-key Friday night supper, though I'd be happy to eat this any day of the week for lunch or dinner. Don't get too caught up on the cheese measurements… This is a recipe where you can use as little or as much cheese as you like, though I'll be the first to admit that this particular chili is best when cheesy as possible. 

What I really love about a recipe like this is that it's made in a flame-proof casserole that can go from the stove right to the table for ease and convenience. If you don't have a flame-proof casserole (usually cast iron & enamel like Le Creuset) you can use a regular heavy-based stock pot and then transfer to a serving dish of your choice.

500g ground pork 
200g cooking chorizo, roughly chopped into half-moons
1 680g jar of passata
200g canned, fresh or frozen sweet corn
1 teaspoon chili flakes
1 teaspoon cumin
2 cloves garlic, peeled
2 tablespoons regular olive oil
200g shredded mild cheddar cheese
Warmed tortillas for serving

1. Heat the oil in a large flame-proof casserole with a lid on medium and use a hand grater to shred in the garlic cloves. Stir and add the chorizo.

2. Continue to cook and stir until the chorizo is bronzed and the oil turns orange. Add the pork mince and cook through, breaking it up with a wooden spoon. Continue to cook and stir until the pork is cooked through.

3. Add the chili flakes, cumin and corn. Stir to combine and let sizzle for a minute before adding the passata and stirring again. 

4. Bring to a boil and then reduce heat to low and let simmer uncovered for about 15 to 20 minutes.

5. Stir in 1/2 of the shredded mild cheddar until melty. Then cover the top with the remaining cheese, cover and leave to simmer for another 3 to 5 minutes or until the cheese on top is completely melted. 

6. Serve hot with warmed flour tortillas and/or corn chips for dipping. 

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