Spiced Pork Tortillas
Tortilla means little 'torta' or little cake in Spanish. In Mexico they are called Enchiladas - corn flour flatbreads, rolled around a meat filling and served with a chilli based salsa over the top.
Tortillas make great camping fare and are one of those simple one dish meals that become family favourites.
Reduce the chilli to your own taste.
Any meat can be substituted for the pork fillet - chicken breast, beef or lamb are ideal.
Spiced Pork Ingredients
1 Pork Fillet (tenderloin) about 250 grams
1 teaspoon ground turmeric
½ teaspoon ground chilli
salt and freshly ground black pepper
1 tablespoon olive oil
squeeze of lemon juice
Tomato and Capsicum Salsa
1 red onion, diced into small cubes
4 small ripe tomatoes, peeled and diced into small cubes
1 red capsicum diced into small cubes
2 tablespoons olive oil
½ teaspoon ground coriander
2 tablespoons chopped fresh coriander leaves
1 teaspoon brown sugar
1 cup grated cheese
2 cups shredded spinach leaves or lettuce leaves
Jalapeño chillies (optional)
6 tortilla wraps
Rub the pork fillet with the turmeric, chilli, salt and pepper.
Drizzle the pork with the olive oil and lemon juice and cook for 20 minutes, either in a hot camp oven, frying pan or over the barbecue.
Remove and allow the pork to stand for 10 minutes.
While the pork cooks prepare the salsa by heating 2 tablespoons of olive in a frypan.
Add the cumin seeds and fry for 30 seconds and then add the red onion.
Cook for 2 minutes and add the diced capsicum.
Add the chopped tomatoes, ground coriander, coriander leaves and brown sugar.
Reduce the heat and simmer for 10 minutes, stirring occasionally.
Heat the tortillas as per the packet instructions or slap them on the BBQ plate for 30 seconds a side.
Slice the pork fillet thinly and lay down the centre of each tortilla
Ladle the salsa alongside, followed by the cheese, spinach and jalapeños
Roll 'em up and eat 'em.
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