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Mexican Recipes
Mexican Pork Tostadas

Mexican Pork Tostadas

with Greek Yoghurt & Lemon

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To make this meal come together in 20 minutes, we started with the classic Mexican dish of tostadas! In traditional Mexican cuisine, tostadas are piled high with ingredients and eaten like an open sandwich. We've topped ours with a spicy veggie-packed pork chilli, plus creamy yoghurt and coriander for a quick and satisfying dinner.

Allergens:WheatMilk
Preparation Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove

garlic

1 unit

carrot

1 unit

tomato

1 bunch

coriander

6 unit

mini flour tortillas

(ContainsWheatMay be presentSesame, Soya)

1 packet

pork mince

½ tin

sweetcorn

½ tin

red kidney beans

1 sachet

Mexican Fiesta spice blend

(May be presentGluten)

⅔ tin

tomato paste

½ unit

lemon

1 packet

Greek yoghurt

(ContainsMilk)

1 block

Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

½ cup

warm water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3210 kJ
Fat29.8 g
of which saturates11.6 g
Carbohydrate67.7 g
of which sugars18.1 g
Protein48.5 g
Sodium1660 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Get prepped
Get prepped
1

Preheat the oven to 220°C/200°C fanforced. Finely chop the garlic (or use a garlic press). Roughly chop the tomato and coriander. Slice the lemon (see ingredients list) into wedges. Grate the carrot (unpeeled). Grate the Cheddar cheese. Drain the sweetcorn (see ingredients list). Drain and rinse the red kidney beans (see ingredients list). Lightly spray or brush the mini flour tortillas with olive oil and spread out 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. Set aside. TIP: If you want to serve as tacos instead, there's no need to bake the tortillas!

brown pork
brown pork
2

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pork mince and cook, breaking up with a wooden spoon, until browned, 4-5 minutes.

cook tortillas
cook tortillas
3

While the pork is browning, place the oven tray with the tortillas on the top shelf of the oven and bake until crisp, 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!

Add the veggies
Add the veggies
4

SPICY! Add less of the spice blend if you are sensitive to heat! Add the Mexican Fiesta spice blend, garlic, carrot, sweetcorn and red kidney beans to the pan with the pork and stir to combine. Cook until the garlic is fragrant, 1 minute.

Make the chilli
Make the chilli
5

Add the tomato paste (see ingredients list) and warm water to the pan and stir to combine. Reduce the heat to medium-low and simmer until the chilli has thickened, 4-5 minutes. Season to taste with salt and pepper. Add a splash of water if the chilli looks dry!

Serve up
Serve up
6

Take everything to the table. Build your tostadas by placing a helping of the pork chilli on top of a tortilla. Top with grated Cheddar cheese, chopped tomato, Greek yoghurt and some coriander. Serve with the lemon wedges.