Tex-Mex Pulled Pork Loaded Fries
with Cheddar, Avocado-Corn Salsa & Sour Cream
- Milk
- Fish
- Eggs
- Soy
- Milk
- Sesame
- May contain traces of allergens
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
1
Red Onion
1 packet
Enchilada Sauce
(May be present: Fish, Eggs, Soy, Milk, Sesame)
1 tin
Sweetcorn
1 sachet
Coriander
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
200 g
Pulled Pork
1 sachet
Tex-Mex Spice Blend
1 packet
Sour Cream
(Contains: Milk; )
Avocado
1 packet
Baby Spinach Leaves
Not included in your delivery
1 pinch
brown sugar
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1 drizzle
white wine vinegar
Nutrition Values
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 and coriander. • Roughly chop baby spinach leaves. • Drain the sweetcorn. • Slice avocado in half, scoop out flesh and thinly slice.
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, avocado, 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 avocado-corn salsa. • Serve with a dollop of sour cream and any remaining salsa. Enjoy!
