Recipe with tortillas and sieved tomatoes

• 2 tablespoons olive oil
• 1 large red onion, finely chopped
• 1 large carrot, finely chopped
• 1/2 red capsicum, finely chopped
• 2 teaspoons cumin seeds
• 1/2 cinnamon stick
• 25 g light brown sugar
• 500 g pork mince
• 1 bunch large fresh coriander, roughly chopped
• 4 cloves garlic
• 1 green chilli
• 2 tablespoons smoked paprika
• 1 teaspoon ground allspice
• 3 tablespoons chipotle paste
• 2 tablespoons apple cider vinegar
• 1 large lemon, finely grated zest and juice
• 500 ml Mutti Passata
• Salt and freshly ground black pepper, to taste
• 50 g manchego /parmesan, grated, to serve
• 4 flour tortillas

For the sauce apple and avocado sauce

• 1 red chilli, roughly chopped
• 1 Granny Smith apple, peeled, cored and finely chopped
• 2 avocados, skin and stone removed, roughly chopped
• 1 lemon, juice only
• bunch Small fresh coriander, roughly chopped

Method

1. Put the oil in a large saucepan placed over a low heat. Add the onion, carrot, red pepper, 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.
2. Meanwhile, put half the coriander, the garlic, green chilli, smoked paprika, chipotle paste, vinegar and lemon zest in a food processor. Blend, while slowly pouring in just enough water to create a paste.
3. 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.
4. To make the salsa, combine all the ingredients in a large bowl and season with salt and pepper.
5. 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 side until golden and crisp.
6. Divide the crispy tortillas between four plates and top with the pork ragù, cheese and salsa. Serve immediately.