Flavours from around the world continue to intrigue me - hot smoked paprika one of my current favourites, adding a fiery hue and fierce heat to recipes. Combined with cumin, chilli and aromatic coriander from the garden it adds an authentic flavour to these pork and chorizo enchiladas. Although they are not aesthetically pleasing I can guarantee that there is certainly more to them than meets the eye turning your average nightime dinner into something of a fiesta!
https://www.bbcgoodfood.com/recipes/pork-chorizo-enchiladas
I use just one pack of wraps and then halve the amount of peppers, beans, chorizo and passata but I still add the same amount of pork mince. I tend not to use the whole tub of crème fraiche either. However that still gives enough to freeze two large portions for another day!
https://www.bbcgoodfood.com/recipes/pork-chorizo-enchiladas
I use just one pack of wraps and then halve the amount of peppers, beans, chorizo and passata but I still add the same amount of pork mince. I tend not to use the whole tub of crème fraiche either. However that still gives enough to freeze two large portions for another day!
