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Spicy red rice and pork enchiladas
Spicy red rice and pork enchiladas
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Delicious Mexican pork and rice stuffed tortillas topped with melted cheese, baked to golden perfection.
Ingredients:
  • 100.00 gm white long-grain rice, rinsed
  • 9.20 gm olive oil
  • 300g pork loin medallions
  • 4 green onions, thinly sliced
  • 250.00 ml tomato salsa (see notes)
  • 125.00 ml coriander leaves, roughly chopped
  • 1 lime, rind finely grated, juiced
  • 10 enchilada corn tortillas
  • 125.00 ml grated tasty cheese
Instructions:
  • Prepare the rice following the absorption method on the packet. Spread the cooked rice on a large, flat tray, cover it, and allow it to cool.
  • In a large non-stick frying pan over medium-high heat, warm oil. Cook pork for 3 to 4 minutes on each side until fully cooked. Transfer to a plate, cover, and let it rest for 5 minutes before slicing into thin strips.
  • Sauté green onions in a pan until soft, about 2 to 3 minutes. In a large bowl, mix rice, pork, green onions, chunky salsa, coriander, lime zest, and 2 tablespoons lime juice. Season with salt and pepper, then stir until fully combined.
  • - Preheat the oven to 180°C and prepare a 6cm-deep, 18cm x 24cm (base) ovenproof ceramic dish by greasing it. - Lay out the tortillas on a flat surface. - Fill each tortilla with 1/4 cup of the rice mixture in the center. - Roll up the tortillas to enclose the filling. - Arrange the filled tortillas in the prepared dish with the seam side facing down.
  • Top tortillas generously with cheese, then bake for 15 minutes until bubbly and golden. Transfer to plates and generously spoon over vibrant tomato salsa before serving.

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