Slow-Cooked
Mexican Pork with
Chunky Guacamole
Mexican Nachos Bake
Serves 4-6, Prep 30 mins, Cook 12 mins
Serves 6, Prep 35 mins, Cook 3 hours
175g packet original
corn chips, crushed
1½ cups Mexican
three-cheese blend
Guacamole, chopped tomatoes
and sour cream, to serve
Coriander leaves, to garnishFILLING
1 tblsp olive oil
1 large onion, finely chopped
1 green capsicum, finely chopped
2 cloves garlic, crushed
500g beef mince
30g sachet taco seasoning mix
425g can Mexe beans
435g jar mild Mexican salsa(^1) / 3 cup chopped fresh
coriander leaves
1 Grease a 25cm round
ovenproof dish (8-cup capacity).
2 To make filling, heat oil in
a large, deep frying pan over
a medium heat. Add onion,
capsicum and garlic. Cook,
stirring occasionally, until onion
is soft. Add beef. Cook, stirring
with a wooden spoon to break
up mince, for about 5 minutes,
or until browned.
3 Add seasoning. Cook,
stirring, for 1 minute. Add
undrained beans and salsa.
Mix well. Bring to boil. Boil
gently, stirring occasionally,
for about 10 minutes, or until
slightly thickened. Remove from
heat. Stir in coriander. Spoon
into prepared dish.
4 Combine corn chips with
½ cup of the cheese in a large
bowl. Scatter over filling. Top
with remaining cheese.
5 Cook in a moderate oven
(180C) for about 12 minutes,
or until golden brown.
6 Serve with guacamole,
chopped tomatoes and sour
cream. Garnish with extra
coriander. Photos: Joe Filshie, Oliver Ford, Andre Martin and Benito Martin. Styling: Janelle Bloom and Cass Stokes. Food preparation: Leanne Bielby and Kim Meredith.
TIP
Beef filling
can be made up to
two days ahead. Keep
covered in the fridge.
Try serving filling with
burritos and cheese,
omitting chips.
1 tblsp vegetable oil
1.4kg piece whole pork
scotch fillet
2 red onions, thinly sliced
3 cloves garlic, sliced
1 tblsp Mexican chilli powder
2 tsps smoked paprika
2 cups chicken stock
1 orange, quartered
3-3½ cups water
1½ tblsps chopped fresh oregano
Fresh oregano leaves,
to garnish
Flour tortillas, chunky guacamole,
sour cream, Mission Black Bean
& Chipotle Salsa and fresh
lime, to serve
1 Heat oil in a flameproof
casserole dish (24-cup capacity)
over a medium to high heat. Add
pork. Cook, turning occasionally
for about 10 minutes, or until
browned. Remove. Reduce heat.
2 Add onions to same dish.
Cook, stirring, until soft. Add
garlic and spices. Cook, stirring,
for 2 minutes. Return pork to
dish with stock and orange. Add
enough water to almost cover
pork. Bring to boil. Cover with lid.
3 Cook in a slow oven (150C)
for about 2 hours, turning pork
over halfway through cooking.
Remove lid. Cook for a further
1 hour, turning once, or until very
tender. Remove pork. Cover to
keep warm.
4 Strain cooking liquid into a
measuring jug. You will need
2 cups. Return this to casserole
dish. Discard remaining liquid.
Squeeze juice from orange into
dish. Discard peel. Boil until
reduced by half.
5 Meanwhile, using two forks,
finely shred pork. Stir into the
reduction with chopped oregano.
6 Transfer pork to a serving bowl.
Garnish with oregano leaves.
Serve with tortillas, guacamole,
sour cream, salsa and lime.
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