Quick Tex-Mex Pulled Pork Nachos
with Charred Corn Salsa & Sour Cream
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.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 tin
sweetcorn
1
carrot
½
lemon
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
pulled pork
1 packet
enchilada sauce
1 bag
baby spinach leaves
1 packet
sour cream
(Contains: Milk; )
1 sachet
Tex-Mex spice blend
Not included in your delivery
olive oil
½ cup
water
30 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Drain the sweetcorn. Grate the carrot. Zest lemon, then slice into wedges. Cut mini flour tortillas into wedges. • Roughly chop pulled pork and discard the brine from the packet. • 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.
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot until softened, 3-4 minutes. • Add Tex-Mex spice blend and cook, stirring, until fragrant, 1-2 minutes. • Add the water, enchilada sauce and pulled pork and cook, breaking up with a spoon, until heated through, 2-3 minutes. • Add baby spinach leaves and the butter and stir until melted. Season with pepper. • Meanwhile, combine the charred corn, lemon zest, a squeeze of lemon juice and a drizzle of olive oil in a medium bowl. 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.
• Divide tortilla chips between plates. Top with pulled pork and charred corn salsa. • Spoon over sour cream. Serve with any remaining lemon wedges. Enjoy!
