Quick Mexican Pulled Pork Nachos
with Charred Corn Salsa
Nachos? Did someone say nachos? They can’t be too far away, we can smell the alluring aroma of enchilada pork, seasoned and tossed with grated carrot. Is that glow from a charred corn salsa and sour cream? It is, we’ve found the nachos and they’re ready to be eaten. Enjoy!
Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
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
1 tin
sweetcorn
1
carrot
1
tomato
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
pulled pork
1 packet
enchilada sauce
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
½ cup
water
1 tsp
brown sugar
30 g
butter
(Contains Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Drain the sweetcorn. Grate the carrot. Roughly chop tomato. Cut mini flourtortillas into wedges. • Drain brine from the pulled pork, then roughly chop. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside.
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 carrot until softened, 3-4 minutes. • Add the water, enchilada sauce and pulled pork and cook, breaking up with a spoon, until heated through, 2-3 minutes. • Add the brown sugar and butter and stir until combined. Season with pepper. • Meanwhile, add tomato a drizzle of white wine vinegar and olive oil to the charred corn. Season with salt and pepper.
• Place tortilla wedges in a single layer on a lined oven tray. Drizzle or brush with olive oil. Bake tortilla wedges until lightly golden and crispy, 8-10 minutes.
TIP: If the tortilla wedges don't fit in one layer, divide them over two oven trays.
• Divide tortilla chips between plates. Top with pulled pork and charred corn and tomato salsa. • Serve with mayonnaise. Enjoy!
Little cooks: Kids can help build the nachos!