Double Mexican Pulled Pork Burrito Bowl
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Double Mexican Pulled Pork Burrito Bowl

Double Mexican Pulled Pork Burrito Bowl

with Corn Chips, Avocado Salsa & Sour Cream

Embark on a culinary fiesta with our Mexican burrito bowl, where pulled pork is simmered in a tomato-based sauce and served alongside a fresh avocado salsa and cooling sour cream. This vibrant bowl is a symphony of flavours, delivering a taste of Mexico in every satisfying bite!

Tags:
Spicy
Allergens:
Milk

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

Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Carrot

½

Onion

1

Avocado

1

Tomato

1 packet

jasmine rice

(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

2 packet

pulled pork

1 sachet

Mexican Fiesta spice blend

1 packet

tomato paste

1 packet

Corn Chips

(May be present Milk, Sesame, Soy. )

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

1 packet

sour cream

(Contains Milk; )

1 packet

roasted tomato salsa

1 packet

coriander

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

¼ cup

water

20 g

butter

(Contains Milk; )

1 tsp

brown sugar

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)5352 kJ
Calories1279 kcal
Fat77.1 g
of which saturates32 g
Carbohydrate103.6 g
of which sugars14.9 g
Dietary Fibre13.8 g
Protein48.9 g
Sodium2559 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pan
Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. Grate carrot. Finely chop onion (see ingredients). Slice avocado in half, scoop out flesh and roughly chop. Roughly chop tomato. • Add the water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

2
2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add carrot and onion and cook until tender, 3-4 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add pulled pork, Mexican Fiesta spice blend and tomato paste and cook until fragrant, 2 minutes. • Add the water, butter and brown sugar, then stir to combine. Cook until heated through, 1 minute.

TIP: Cook in batches if your pan is getting crowded.

3
3

• In a medium bowl, combine avocado, tomato and a drizzle of white wine vinegar and olive oil. Season to taste.

4
4

• Divide basmati rice between bowls. • Top with Mexican pulled pork, corn chips, shredded Cheddar cheese, avocado salsa, sour cream and roasted tomato salsa. • Tear over coriander to garnish. Enjoy!