This one-pot dish is great served with tortillas for a Mexican feast, or with rice or baked jacket potatoes for dinner with a difference.
- 2 tablespoons olive oil
- 500g piece pork scotch fillet
- 2 medium brown onions, thinly sliced
- 3 garlic cloves, crushed
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 dried bay leaves
- 400g can diced tomatoes
- 8 flour tortillas
- 1 large avocado, sliced
- 1/2 cup fresh coriander leaves
- 2 long green chillies, thinly sliced
- Lime wedges, to serve
- Heat half the oil in a heavy-based saucepan over medium-high heat. Add pork. Cook, turning, for 3 to 4 minutes or until browned. Transfer to a plate.
- Heat remaining oil in pan. Add onion. Cook, stirring, for 7 minutes or until softened. Add garlic, cumin, coriander and bay leaves. Cook, stirring, for 1 minute or until fragrant. Stir in tomato and 1/2 cup cold water. Season with salt and pepper. Return pork and juices to pan. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour 30 minutes or until pork is tender.
- Remove pork from pan. Using 2 forks, shred pork. Bring sauce mixture to a gentle boil. Boil for 6 to 8 minutes or until thickened. Return pork to pan. Stir to combine.
- Heat tortillas following packet directions. Top tortillas with pork mixture, avocado, coriander and chilli. Serve with lime wedges.