Spicy pork tacos

Photography by John Paul Urizar

It's Thursday! Have some fun with these spicy pork tacos.

2 long green chillies, deseeded, chopped 3 garlic cloves, chopped 2 teaspoons dried oregano 1 teaspoon chilli powder 2 tablespoons cider vinegar 600g pork fillets 1 tablespoon olive oil 8 corn tortillas 1/2 small iceberg lettuce, thinly shredded 2 large tomatoes, thinly sliced 2 small avocadoes, thinly sliced toppings, to serve (see note)

Place chopped chillies, garlic, oregano, chilli powder and vinegar in a food processor. Process until almost smooth. Pour into a large, ceramic dish.

Add pork. Turn to coat. Cover and refrigerate, turning occasionally, for 4 hours or overnight.

Preheat oven to 200°C/180°C fan-forced. Heat oil in a frying pan over high heat. Add pork. Cook, turning, for 5 minutes or until browned. Place pork on a greased baking tray. Bake for 12 to 15 minutes or until just cooked through. Stand for 10 minutes. Thinly slice.

Meanwhile, wrap tortillas in foil. Place on a baking tray. Bake for 10 minutes or until heated through.

Place tortillas on a plate. Cover with foil to keep warm. Serve tortillas with lettuce, tomatoes, avocado, pork and toppings.

Super Food Ideas - March 2008, Page 71
Recipe by Liz Macri

The November issue of Super Food Ideas is full of fabulous barbecue and entertaining ideas! Do it all on the barbie with the flame-grilled skewers and delicious barbecued sides to match. And serve it all up with one of 10 home-made condiments and sauces to bring out that outdoors flavour.

View the original article here

Tacos, Burritos, and Enchiladas: Spinach Enchiladas Verde | Submitted By: trena

1 cup light sour cream1 (7 ounce) can green salsa1 bunch fresh spinach, rinsed and thinly sliced2 cups shredded Monterey Jack cheese1 (10 ounce) package corn tortillasPreheat the oven to 350 degrees F (175 degrees C). In a small bowl, stir together half of the sour cream and the green salsa. Spread enough to coat the bottom into a 9x13 inch baking dish. On each tortilla, spread a small amount of the salsa and sour cream in the center. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and place into the baking dish. When all of the tortillas are in the pan, pour the remaining salsa over the top and sprinkle with the remaining cheese. Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through. Amount Per Serving  Calories: 321 | Total Fat: 17.8g | Cholesterol: 49mg

 view all reviews »

So good, so easy. Perfect winter comfort food! I followed it almost as is except I stir fried 1 1/2 onion + 1/2 a red pepper + 1 cup of mushrooms with some cumin powder, salt, pep, paprika, garlic powder and chili powder. I also added half a finely diced jalapeno pepper to the salsa verde/sour cream mixture as the salsa I bought was mild and I like spice. After adding the sauce to the tortilla, I spooned some of the stir fried veggies, then I added the spinach + cheese and a bit more sauce. Cooked for the time stated. I can't wait to make these again! I'm a vegetarian and haven't enchiladas since I quit meat (1 yr ago!!!) because I didn't think veggie ones would compare, boy was I wrong! BTW I added much more salsa verde sauce then called for, almost double. Was this review helpful? [ YES ]
45 users found this review helpful So good, so easy. Perfect winter comfort food! I followed it almost as is except I stir fried...

View the original article here