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2 tbsp olive oil
500g pig cheek, trimmed weight from the meat counter
100g cooking chorizo, chopped
1 medium onion, finely sliced
1 small bulb fennel, trimmed and finely sliced
2 cloves garlic, peeled and crushed
1 tsp hot smoked paprika
1 tsp ground cumin
½ cinnamon stick
1 tsp light soft brown sugar
1 red onion, finely chopped
2 red chillies, deseeded and finely chopped
Juice 1 lime
3 vine tomatoes, deseeded and finely chopped
½ tsp chipotle paste
10g fresh coriander, chopped
Pinch of caster sugar
400g can black eyed beans
1 shallot, finely chopped
½ tsp ground cumin
Juice ½ lime
320g pack 8 Discovery Soft Corn Tortillas
Vegetable oil for deep frying
1. Heat the oil in a large, heavybased pot over a high heat. Season the pork cheek with a pinch of salt then add to the pan. Fry for 4-5 minutes on each side until a deep golden brown then remove from the pan with a slotted spoon. Set aside.
2. Add the chorizo to the pan and fry quickly for 3 minutes until it begins to caramelise. Remove from the pan with a slotted spoon and set aside.
3. Add the onion, fennel and garlic and cook gently for 5 minutes until softened. Add the spices and sugar then cook for a further 2 minutes.
4. Return the pork and chorizo to the pan, pour over 600ml cold water and bring to the boil. Reduce the heat to a simmer, cover and cook for 2 hours, stirring occasionally.
5. Meanwhile, to make the salsa, combine all of the ingredients in a bowl and season to taste. Set aside.
6. For the frijoles, drain the beans and reserve the liquid from the can. Blitz half of the beans, the shallot and cumin in a food processor. Add enough of the reserved liquid to bring the beans to a smooth purée, then place in a small saucepan with the remaining beans and cook over a medium heat for 5 minutes until thickened. Add the lime juice, season to taste and set aside.
7. Once the meat is cooked, remove the pan from the heat and discard the cinnamon stick. Stir the meat for 2-3 minutes so the pork breaks up.
8. Heat the oil for deep frying to 180°C. Using a 9cm round cutter, cut 3 discs from each tortilla. Deep fry in batches for 30 seconds until crisp and golden. Drain on kitchen paper.
9. To serve, spread a spoonful of the frijoles on top of each tortilla disc. Top with a generous helping of pork and finish with a spoonful of salsa.
Typical values per serving: