Double Tex-Mex Pulled Pork Loaded Fries
with Charred Corn Salsa & Sour Cream
We have a question. Why have everything separate on the plate when you could have it all together? For example, may we present a combination of fries and cheesy Tex-Mex pulled pork, with melted Cheddar cheese. We’ll look the other way when you lick the plate.
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
3
potato
½
Onion
1 packet
coriander
1 packet
baby leaves
½ tin
sweetcorn
1 sachet
Tex-Mex spice blend
2 packet
pulled pork
1 packet
enchilada sauce
pinch
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
Sour Cream
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, finely chop onion (see ingredients) and coriander. • Roughly chop baby leaves. • Drain sweetcorn (see ingredients).
Little cooks: Help pick the coriander leaves from the stems!
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl.
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 onion until softened, 4-5 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Add Tex-Mex spice blend and cook until fragrant, 1 minute. • Add pulled pork and cook, breaking up with a spoon, until warmed through, 1-2 minutes (cook in batches if your pan is getting crowded). • Remove from heat, then stir through enchilada sauce, the butter and a pinch of brown sugar. • Sprinkle over shredded Cheddar cheese, then cover pan with a lid (or foil) and allow to melt.
• Add baby leaves to the charred corn, along with coriander and a drizzle of white wine vinegar and olive oil. Season and stir to combine.
Little cooks: Take the lead by combining the ingredients for the salsa!
• Divide fries between plates. • Top with cheesy Tex-Mex pulled pork and charred corn salsa. • Serve with a dollop of sour cream. Enjoy!