Tex-Mex Pulled Pork Loaded Fries
with Cheddar, Charred Corn Salsa & Sour Cream
- Milk
We have a question. Why have everything separate on the plate when you could have it all together? For example, may we present this glowing plate of pulled pork in an enchilada sauce on top of golden fries, all held together by strings of gooey Cheddar cheese. We’ll look the other way when you lick the plate.
Ingredients
3
potato
½
Brown Onion
1
tomato
1 bag
coriander
1 tin
sweetcorn
1 packet
pulled pork
1 packet
enchilada sauce
1 packet
sour cream
(Contains: Milk)
1 sachet
Tex-Mex spice blend
1 packet
Shredded Cheddar Cheese
(Contains: Milk)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1 drizzle
white wine vinegar
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, finely chop onion (see ingredients). • Finely chop tomato and coriander. • Drain the sweetcorn.
Little cooks: Help pick the herbs from the stems!
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion until softened, 4-5 minutes. • Add Tex-Mex spice blend and cook until fragrant, 1 minute. • Add pulled pork and cook, breaking up with a spoon, until warmed through, 1-2 minutes. • Remove from heat, then stir through enchilada sauce, the butter and a pinch of brown sugar. • Sprinkle over shredded Cheddar cheese, cover pan with a lid (or foil) and allow to melt.
• To the charred corn, add tomato, coriander and a drizzle of white wine vinegar and olive oil. • Season and stir to combine.
Little cooks: Take the lead by combining the ingredients for the salsa!
• Divide fries between plates. • Top with cheesy Tex-Mex pulled pork and charred corn salsa. • Serve with a dollop of sour cream. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The enchilada sauce and Tex-Mex spice blend deliver bold, satisfying flavours, though some reviewers found the spice level a little high for younger family members.
- Ease of prep: The pre-cooked pulled pork makes this a quick and easy meal to put together, and the charred corn salsa comes together with minimal effort.
- Suggestions: Use half the spice sachet if cooking for children or those sensitive to heat; several reviewers found this worked well. Getting the fries crispy can be tricky — some reviewers suggested boiling the potatoes briefly before baking, or cutting them thicker to help them cook through evenly.
- Next-day meals: One reviewer noted the leftovers were delicious on toast for breakfast the next morning.
