Quick Mexican Pulled Pork Nachos

Name: Quick Mexican Pulled Pork Nachos with Charred Corn Salsa
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 tin sweetcorn; 1 carrot; 1 tomato; 6 Mini Flour Tortillas; 1 packet pulled pork; ½ cup water; 1 packet enchilada sauce; 1 tsp brown sugar; 30 g butter; drizzle white wine vinegar; 1 packet mayonnaise

with Charred Corn Salsa

4.5(25)

Get up to $175 off

Calories

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Protein

28.5g protein

Total

25 minutes

Difficulty

Easy

Kid Friendly

Climate Superstar

Allergens:

Gluten(Wheat)
Milk
Eggs
May contain traces of allergens
Fish
Wheat
Traces of Cashew
Almond
Sesame
Soy

Nachos? Did someone say nachos? They can’t be too far away, we can smell the alluring aroma of enchilada pork, seasoned and tossed with grated carrot. Is that glow from a charred corn salsa and sour cream? It is, we’ve found the nachos and they’re ready to be eaten. Enjoy! *Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 tin

sweetcorn

carrot

tomato

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

1 packet

pulled pork

1 packet

enchilada sauce

1 packet

mayonnaise

(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)

Not included in your delivery

olive oil

½ cup

water

1 tsp

brown sugar

30 g

butter

(Contains: Milk; )

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3456 kJ

Fat48.3 g

of which saturates21.8 g

Carbohydrate69.4 g

of which sugars19.9 g

Protein28.5 g

Sodium2465 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 200°C/180°C fan-forced. • Drain the sweetcorn. Grate the carrot. Roughly chop tomato. Cut mini flourtortillas into wedges. • Drain brine from the pulled pork, then roughly chop. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot until softened, 3-4 minutes. • Add the water, enchilada sauce and pulled pork and cook, breaking up with a spoon, until heated through, 2-3 minutes. • Add the brown sugar and butter and stir until combined. Season with pepper. • Meanwhile, add tomato a drizzle of white wine vinegar and olive oil to the charred corn. Season with salt and pepper.

• Place tortilla wedges in a single layer on a lined oven tray. Drizzle or brush with olive oil. Bake tortilla wedges until lightly golden and crispy, 8-10 minutes.

TIP: If the tortilla wedges don't fit in one layer, divide them over two oven trays.