Enchilada filling


  • 50ml olive oil
  • 500g minced/ground pork
  • 1 medium chopped onion
  • 1 tin of chopped tomatoes
  • 25g of grated cheese
  • 5g cayenne pepper
  • 10 rounds of freshly ground black pepper
  • 5g marjoram
  • 10g paprika
  • 5g chilli powder
  • salt to taste


  1. Heat olive oil, fry off the pork and half of chopped onion until fully cooked and brown remove from pan, and dry on a piece of kitchen roll
  2. Reheat oil in pan, add half chopped onions and all other ingredients except cheese to pan and cook out until thick and looking like a chutney.
  3. Take tortilla, fill with a little cooked pork, a little cheese and a little spicy chutney, roll and eat on the go!!

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