Phil's mushroom tacos and pork and chilli burritos
It’s a big weekend for huddling around the television - whether it’s the Celebrity Big Brother final tonight, the Six Nations rugby or the Super Bowl that you’ll be watching over the weekend, Phil Vickery has a Mexican feast of loaded pork burritos and mushroom tacos - perfect to share with friends and family.
Mushroom tacos
Serves: 4-6 Prep time: 10 minutes Cook time: 10-15 minutes
Ingredients
4 tbsp olive oil 1 small onion, roughly chopped2 tsp finely chopped fresh red chilli3 garlic cloves, chopped2 tsp chopped fresh oregano500g mushrooms, roughly chopped225g mature cheddar cheese, roughly grated (if you are making this for a veggie, make sure you choose vegetarian cheese)200ml soured cream plus extra to serve2 tbsp fresh chopped coriander, plus extra to serve4-6 small soft flour tortillasSalt and freshly ground black pepperFresh lime wedges, to serve
**Method**
Preheat the oven to 180C/ gas mark 4
Heat half the oil in a large pan or wok, and add the onion, chilli, garlic and oregano. Cook until the onion has softened, stirring occasionally. Remove from the wok and place in a bowl.
Heat the remaining oil in the pan and add the mushrooms. Cook over a high heat (the hotter the better) until softened, try to singe the mushrooms.
Spoon the mushrooms into the bowl with the onions. Add the cheese, soured cream and coriander, then season generously and stir well.
Immediately divide the mixture among soft tortillas, roll up and serve with the extra soured cream, coriander and wedges of fresh lime
Juicy pork and chilli burritos
Serves: 6 Prep time: 20 minutes Cooking time: 2 ½ hours
**Ingredients**
1 x 450g belly pork free of skin and bone200ml chicken stock Salt and pepper 4 tbsp olive oil 1 small onion, peeled and chopped 1 red pepper, deseeded and chopped finely 1 yellow pepper, deseeded and chopped finely 6 tbsp chopped coriander 3 cloves of garlic, peeled and chopped 1 tbsp chopped fresh chilli 250ml strong chicken stock 2 tbsp red wine vinegarPinch caster sugar 1 tsp ground cumin
**Method**
Pre heat the oven to 180°C, Gas 4
Place the belly pork in a frying pan with a little oil and brown well all over and season well with salt and pepper
Place in an ovenproof dish and cover with the boiling stock. Cover with a tight fitting lid and place in the preheated oven for 2 hours, or until very soft and tender.
Meanwhile make the sauce; heat the olive oil in a pan and add the onions, cumin, chilli, garlic, peppers and sugar and cook over a high heat for 10 minutes to take to a nice golden colour. This is important to get flavour into the sauce.
Once coloured add the stock, vinegar and season well. Bring to the boil and cook for a couple of minutes until slightly thickened.
Add the coriander and liquidise the whole lot until smooth
Remove the cooked pork from the oven and chop very finely; add enough of the sauce to moisten the pork well and re-season.
Fill large flour tortillas with the pork and wrap up well. Serve with sour cream, the rest of the sauce, pickled jalapenos and guacamole.