500g minced pork
500g minced beef
(Vegetarian option? Erm, pass…)
1 tablespoon olive
1 onion (again, optional)
1 tablespoon chili powder
1⁄2 teaspoon ground cumin
2 teaspoons dried oregano
A pinch of salt
50ml vinegar
250ml beef stock
Sauce from Part One
Oil for frying
8-10 corn or wheat tortillas
Lots of grated cheese
Crushed chilies

Put the beef and pork in a frying pan and cook until browned and crumbly, breaking up the meat with a spoon. Add the olive oil and onion, and cook until soft. Stir in the chili powder, cumin, oregano and salt, then add the vinegar and stock. Simmer for 10-15 minutes, then drain off the excess liquid. Remove from the heat and cool.

Spread a little of the chili sauce across the base of a large baking dish. Heat the oil in a frying pan and fry the tortillas quickly on both sides, trying not to crisp them up. Remove them and drain on kitchen towel.

Dip the tortillas into the chili sauce, and put about two tablespoons of the meat in the centre of each tortilla. Fold and arrange in the baking dish.

Pour the remaining chili sauce and meat over the top, and scatter with grated cheese. Sprinkle the crushed chilies over the dish. Bake in a preheated oven at 180˚C/350˚F for 20-30 minutes until bubbling and golden brown.