Pork Quick Entrees Mexican

Chargrilled pork tortillas with charred chilli corn

Name: Chargrilled pork tortillas with charred chilli corn
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: /mexican
Ingredients: 4 chipotle peppers in adobo sauce, seeds removed for less heat, finely chopped (or use 1-2 teaspoons chopped chilli from a jar), (see Note); 2 tablespoons 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

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25m

10m

Chargrilled pork tortillas with charred chilli corn

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by Kate Nichols

Food producer

Oct 03, 2015

With chilli corn for extra zing, these low-fat pork tortillas are perfect for mid-week dining.

4 chipotle peppers in adobo sauce, seeds removed for less heat, finely chopped (or use 1-2 teaspoons chopped chilli from a jar), (see Note)
2 tablespoons 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 frypan 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.