Ingredients

• 2 tbsp unsalted butter
• 1 large red onion
• finely chopped
• 1 large carrot
• finely chopped
• ½ red pepper
• finely chopped
• 2 fresh bay leaves
• 2 tsp cumin seeds
• ½ cinnamon stick
• 25g/1oz light brown sugar
• 500g/1lb 2oz pork mince
• 1 large bunch fresh coriander
• roughly chopped
• 4 garlic cloves
• 1 green chilli
• 2 tbsp smoked paprika
• 1 tsp ground allspice
• 3 tbsp chipotle paste
• 2 tbsp cider vinegar
• 1 large unwaxed lemon
• finely grated zest and juice
• 500ml/18fl oz passata
• salt and freshly ground black pepper
• 50g/1¾oz manchego
• grated
• to serve
• vegetable oil
• for frying
• 4 flour tortillas
• 4 spring onions
• roughly chopped
• 1 green chilli
• roughly chopped
• 1 Granny Smith apple
• peeled
• cored and finely chopped
• 2 avocados
• skin and stone removed
• roughly chopped
• 1 lemon
• juice only
• small bunch fresh coriander
• roughly chopped

Directions

• Put the butter in a large saucepan placed over a low heat. Add the onion
• carrot
• red pepper
• bay
• cumin
• cinnamon and sugar and cook for 10 minutes. Increase the heat
• add the pork mince and cook until browned
• breaking up any large pieces with a woodon spoon.
• Meanwhile
• put half the coriander
• the garlic
• green chilli
• smoked paprika
• allspice
• chipotle paste
• vinegar and lemon zest in a food processor. Blend
• while slowly pouring in just enough water to create a paste.
• Add the paste to the pork and stir in the passata. Bring to the boil. Reduce the heat to a simmer and cook until the liquid has reduced by at least half. Season with salt and pepper and add the lemon juice and remaining coriander.
• To make the salsa
• combine all the ingredients in a large bowl and season with salt and pepper.
• When ready to serve
• heat a little oil in a frying pan placed over a medium heat. Fry the tortillas for 30 seconds on each siden until golden and crisp.
• Divide the crispy tortillas between four plates and top with the pork
• manchego and salsa. Serve immediately.