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!
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
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. )
1 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
Nutrition Values
Utensils
Instructions
• 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.
TIP: The rice will finish cooking in its own steam so don't peek!
• 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 (for the filling), butter and brown sugar, then stir to combine. Cook until heated through, 1 minute.
• In a medium bowl, combine avocado, tomato and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide jasmine 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 serve. Enjoy!