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Ingredients

• 2 tsp extra virgin olive oil
• 115 g (4 oz) lean minced pork
• 1 onion, chopped
• 1 garlic clove, chopped
• 1 tbsp chilli powder, or to taste
• 1 tbsp paprika
• 1 tsp ground cumin
• 500 ml (17 fl oz) vegetable stock, preferably home-made
• 1½ tbsp masa harina (Mexican maize flour) or 1½ corn tortillas, toasted and crushed
• 2 tsp lemon or lime juice
• 12 corn tortillas
• salt and pepper
• 4 tbsp fromage frais to serve
• Spinach and cheese filling:
• 750 g (1lb 10 oz) spinach
• ½ tsp ground cumin
• 3 spring onions, thinly sliced
• 340 g (12 oz) cottage cheese
• 30 g (1 oz) mozzarella cheese, finely diced
• 30 g (1 oz) Cheddar cheese, grated
• Salad topping:
• 3 spring onions, thinly sliced
• 4 tbsp chopped fresh coriander
• 1 Little Gem lettuce, shredded
• 15 radishes, diced
• 15 black olives, stoned and sliced
• 3 tomatoes, diced

Description

Much Of The Delight Of Mexican Food Is In The Abundance Of Salad-type Toppings That Contrast So Well With The Hot Ingredients. Although These Enchiladas Are Made With Less Fat Than Usual, Their Character Is Preserved, With Chilli Powder, Cumin And Paprika

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