Pork Family friendly Main Mexican

Smoky pork tortillas with sweet and spicy pineapple salsa

Name: Smoky pork tortillas with sweet and spicy pineapple salsa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: /mexican
Ingredients: 2 tablespoons olive oil, plus extra to drizzle; 1 red onion, finely chopped; 4 garlic cloves, crushed; 3 teaspoons smoked paprika (pimenton); 1 tablespoon brown sugar; 1 tablespoon Worcestershire sauce; 2 cups (500ml) tomato passata; 800g pork fillet, thinly sliced; Sour cream & lime wedges, to serve; 8 tortillas; 2 corn cobs, husks removed; 1 large red onion, finely chopped; 1 long green chilli, seeds removed, thinly sliced; 2 large tomatoes, seeds removed, finely chopped; 1/2 pineapple or 400g canned, drained pineapple rings, finely chopped; 2 tablespoons chopped mint leaves; 2 tablespoons chopped coriander leaves; 1/3 cup (50g) crushed roasted peanuts

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Smoky pork tortillas with sweet and spicy pineapple salsa

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by Katie Quinn Davies

Blogger and delicious. contributor

Oct 03, 2015

Katie Quinn Davies' smoky pork tortillas are made extra-special with a pineapple salsa that adds a sweetness and spice to the saucy richness of the pork.

2 tablespoons olive oil, plus extra to drizzle
1 red onion, finely chopped
4 garlic cloves, crushed
3 teaspoons smoked paprika (pimenton)
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
2 cups (500ml) tomato passata
800g pork fillet, thinly sliced
Sour cream & lime wedges, to serve
8 tortillas

Sweet and spicy pineapple salsa

2 corn cobs, husks removed
1 large red onion, finely chopped
1 long green chilli, seeds removed, thinly sliced
2 large tomatoes, seeds removed, finely chopped
1/2 pineapple or 400g canned, drained pineapple rings, finely chopped
2 tablespoons chopped mint leaves
2 tablespoons chopped coriander leaves
1/3 cup (50g) crushed roasted peanuts

Method

1.

For the salsa, cook corn in a saucepan of boiling, salted water for 3-4 minutes until par-cooked, then drain. Heat a chargrill pan over high heat. Cook corn, turning, for 3-4 minutes until charred. Cool slightly, slice off kernels and transfer to a bowl with remaining ingredients. Season and toss to combine. Set salsa aside.
2.

Heat oil in a large frypan over medium heat. Add onion and garlic, then cook, stirring, for 2-3 minutes until softened. Add the paprika and sugar, then cook for a further 1 minute. Add Worcestershire sauce and passata, then cook, stirring, for 8-10 minutes until slightly reduced. Remove sauce from heat and keep warm.
3.

Place pork in a bowl, drizzle with oil, season and toss to coat. Heat a frypan over high heat. In batches, cook pork, turning, for 1-2 minutes until slightly browned and cooked through. Add to the sauce.
4.

Spread a little sour cream over each tortilla, then top with pork mixture and salsa. Fold over ends, then roll up to enclose filling. Heat a chargrill pan over high heat. Cook tortillas, turning, for 1-2 minutes until charred. Serve with lime wedges and remaining salsa.