Ingredients
- 1 1/2 tablespoons canola oil, divided
- 12 ounces ground pork
- 3/4 cup finely diced
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon salt
- 1 cup mild salsa
- 2 canned chipotle peppers in adobo, minced
- 1/4 cup fresh cilantro
- 4 8" flour tortillas or large wraps
- 4 ounces shredded sharp white Cheddar cheese
- 1/2 cup finely diced red bell pepper
- 1/2 cup finely diced tomato
Preparation
Step 1
Preheat oven to 400
In large skillet, heat 1 tablespoon oil over medium - add pork and cook, stirring with a wooden spoon to break into pieces, until no longer pink, about 6 to 8 minutes. Drain off fat if needed, remove pork and set aside.
In same skillet, add remaining 1/2 tablespoon oil and stir in onion, garlic, cumin, coriander, salt and pepper - cook onion is softened, about 5 minutes. Add pork along with salsa and chipotle peppers - simmer, stirring, until slightly thickened, about 3 minutes. Stir in fresh cilantro and remove from the heat.
Divide the mixture into 4 equal portions and spoon each down the center of each tortilla or wrap - sprinkle evenly with cheese, pepper and tomato. Fold bottom edge over filling, then sides and roll up. Place onto a baking sheet and cook, turning once, until golden, about 7 to 10 minutes.
Makes 4 servings.