Tex-Mex Pulled Pork Loaded Fries
with Cheddar, Charred Corn Salsa & Sour Cream
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.
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
3
potatoes
1
Brown Onion
1 bag
coriander
1 bag
baby spinach leaves
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 pinch
brown sugar
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• 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.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, finely chop onion and coriander. • Roughly chop baby spinach leaves. • Drain the sweetcorn.
Little cooks: Help pick the coriander leaves 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.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook onion until softened, 4-5 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! 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, then cover pan with a lid (or foil) and allow to melt.
• Add baby spinach to the charred corn, along with 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!
