A Mexican feast of corn tortillas, stuffed with rice and pork and topped with cheese and baked golden brown.
- Cook rice following absorption method on packet. Spread over a large, flat tray. Cover and set aside to cool.
- Heat oil in a large, non-stick frying pan over medium-high heat. Add pork and cook for 3 to 4 minutes each side or until cooked through. Transfer to a plate. Cover and stand for 5 minutes. Cut into thin strips.
- Add green onions to pan and cook for 2 to 3 minutes or until soft. Combine rice, pork, green onions, chunky salsa, coriander, lime rind and 2 tablespoons lime juice in a large bowl. Season with salt and pepper. Stir until well combined.
- Preheat oven to 180°C. Grease a 6cm-deep, 18cm x 24cm (base) ovenproof ceramic dish. Place tortillas on a flat surface. Spoon 1/4 cup rice mixture into the centre of each tortilla. Roll up to enclose filling. Place tortillas, seam side down, in dish.
- Sprinkle cheese over tortillas. Bake for 15 minutes or until tortillas are warm and cheese is melted. Place on to plates. Spoon over tomato salsa and serve.
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Food Storage Container Set
Food Storage Container Set
Cutting Board Set