Mexican Pork Tostadas
with Cheddar Cheese & Greek Yoghurt
To make this speedy meal come together in 20 minutes, we started with the classic Mexican dish of tostadas! With a crisp, baked tortilla topped with a spicy and veggie packed pork chilli, plus creamy yoghurt and fresh herbs, this quick and satisfying dinner packs a ton of flavour in hardly any time!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 clove
garlic
1 unit
carrot
1 unit
capsicum
1 bag
coriander
1 unit
fresh chilli
6 unit
Mini Flour Tortillas
(Contains Gluten; )
1 packet
pork mince
½ tin
sweetcorn
½ tin
red kidney beans
1 sachet
Mexican Fiesta spice blend
⅔ tin
tomato paste
1 unit
lime
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 block
Cheddar cheese
(Contains Milk; )
Not included in your delivery
olive oil
½ cup
warm water
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Grate the Cheddar cheese. Cut the red capsicum into 1cm chunks. Roughly chop the coriander. Thinly slice the long red chilli (if using). Slice the lime into wedges. Drain the sweetcorn (see ingredients list). Drain and rinse the red kidney beans (see ingredients list).
TIP: If you want to serve as tacos instead, you can skip this step! Lightly spray or brush the mini flour tortillas with olive oil and spread over an oven tray lined with baking paper. Using a fork, poke a few holes in the tortillas to stop them puffing up as they cook. Bake on the top shelf for 6 minutes. TIP: Check on them and leave them in a little longer if they aren't ready yet, you want them to be golden and crisp but not burnt!
While the tortillas are baking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the pork mince and cook, breaking up with a wooden spoon, for 4-5 minutes, or until browned.
Add the garlic, carrot, red capsicum, sweetcorn and red kidney beans to the pork and cook, stirring, until the garlic is fragrant, 1 minute.
SPICY! Add less of the spice blend if you are sensitive to heat! Add the Mexican Fiesta spice blend, tomato paste (see ingredients list) and warm water to the pan and stir to combine. Reduce heat to medium-low and simmer until the chilli has thickened and the red capsicum is tender, 4-5 minutes. Season to taste with salt and pepper.
Build your tostadas by spooning the chilli on top of a tortilla. Top with grated Cheddar cheese, Greek yoghurt, coriander and long red chilli (if using). Serve with lime wedges. TIP: In traditional Mexican cuisine, tostadas are piled high and eaten like an open sandwich. You can serve the tostadas on the side of the toppings if you prefer, or just heat the tortillas and eat with the filling as tacos!
