Warm Pork Wraps

Geoff Jansz demonstrated how to make pork wraps, which are delicious served warm with a chilli and sour cream dipping sauce. This recipe makes enough wraps for 4 people.

Ingredients
400g lean pork tenderloin, cut into chunks
1 clove garlic, chopped
1 tsp black pepper
1 small red onion, diced
1 red capsicum, diced
1/2 cup coriander leaves
pickled Jalapeno chillies, to taste, chopped
cactus nopalitos, to taste (optional or substitute beans, okra or green capsicum)
pinch Mexican chilli powder
1/2 cup grated cheddar cheese
squeeze of lemon juice
flour tortillas

Dipping Sauce
2 tbsp chilli sauce
1/2 cup sour cream

Method

1. Trim the fat and sinew from the pork. Cut the pork into chunks and add to a saucepan with the garlic, pepper and some water. Cook gently for 15-20 minutes. (Note: you could fry instead of blanching the pork, or use leftover pork.)
2. Mix together the onion, capsicum, coriander leaves, Jalapeno chillies, cactus nopalitos, Mexican chilli powder, cheddar cheese and lemon juice. Slice the pork and add it to the mixture.
3. Roll the mixture tightly in flour tortillas, then wrap each one in foil.
4. Warm the wraps for 5 minutes in an oven preheated to 180°C.
5. To make the dipping sauce, mix 2 tbsp of your favourite chilli sauce with 1/2 cup of sour cream.
6. Serve the warm pork wraps with the dipping sauce.

Availability

Most ingredients for these wraps are readily available. Pickled Jalapeno chillies are available at some supermarkets and delicatessens, or use other hot chillies. Cactus nopalitos are the pads of the cactus. Tinned or preserved produce is available from stores specialising in Mexican foods. Green beans, okra or green capsicum may be used instead.

Copyright CTC Productions 2001