Chargrilled pork tortillas with charred chilli corn

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Chargrilled pork tortillas with charred chilli corn

Mexican cuisine is very popular all around the world. This recipe actually comes from an Australian Mexican restaurant, but is authentic and really very tasty. With chilli corn for extra zing, these low-fat pork tortillas are perfect for mid-week dining.

Ingredients (serves 4)

• 4 chipotle peppers in adobo sauce (seeds removed for less heat, see Note), finely chopped (or use 1-2 tsp chopped chilli from a jar)
• 2 tbs tomato paste
• Juice of 1/2 large lime, plus wedges to serve
• 1 large pork fillet (about 500g), halved crossways then lengthways into 4 logs
• 2 corn cobs, halved crossways, then halved lengthways
• Olive oil cooking spray
• 4 white flour tortillas, wrapped in foil
• 1 firmly packed cup coriander sprigs
• 1/3 cup (80g) light sour cream, to serve

Method

1. Combine peppers or chilli, tomato paste and lime juice. Toss half with pork and half with corn to coat.
2. Spray a chargrill or large frying pan with a little oil and place over high heat. Cook pork over medium-high heat for 4 minutes on each side for medium or until cooked to your liking. Transfer to a plate, cover with foil and rest for while you cook the corn. Add corn to same pan, kernel-side down. Top with foil-wrapped tortilla parcel and cook for 3-4 minutes or until kernels are tender and slightly charred. The tortillas will be warmed through.
3. Cut corn kernels from cobs and slice pork on an angle. Serve corn and pork in tortillas, with coriander and sour cream. Squeeze lime over and wrap to enclose.

Notes

• Available in cans from gourmet shops.

Try these Chilli Roasted Sweet Potatoes as an accompaniment

I must be the only person in the world who isn’t a big fan of roast potatoes. Perhaps having them for dinner every night when I was a child ruined it for me. I like my potatoes sweet, sticky and spicy.

1 kg/3lb sweet potatoes
2 tbsp olive oil
Sea salt
5 tbsp maple syrup
2 tsp chilli flakes

Toss the sweet potatoes in the olive oil and sea salt. Place the potatoes in a tin and roast for 35 to 40 minutes or until golden and crispy.
About 10 minutes from the end of roasting, toss in the maple syrup and chilli flakes then return to the oven. Serve sprinkled with sea salt.
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