Chipotle Pork Tacos and Wedges
with Charred Sweetcorn Salsa and Cheese
These Chipotle Pork Tacos and Wedges are bursting full of flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
150
Sweetcorn
1
Garlic Clove
30
Mature Cheddar Cheese
(Contains Milk)
240
British Pork Mince
1
Medium Tomato
½
Lime
30
Tomato Puree
20
Chipotle Paste
10
Chicken Stock Paste
4
Plain Taco Tortillas
(Contains Cereals containing gluten)
Not included in your delivery
75
Water for the Pork
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, drain the sweetcorn in a sieve. Heat a large frying pan on high heat (no oil).
Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
While the corn chars, peel and grate the garlic (or use a garlic press). Grate the cheese.
Once charred, transfer the corn to a medium bowl.
Pop the (now empty) pan back on medium-high heat (no oil).
Add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
Meanwhile, chop the tomato into 1cm pieces. Zest and halve the lime. Add the tomatoes and zest to the bowl of corn.
Squeeze in some lime juice and add a drizzle of oil, then season with salt and pepper. Mix, then set aside your sweetcorn salsa.
Once the mince has browned, drain and discard any excess fat, then stir in the garlic, tomato puree and chipotle paste (add less if you'd prefer things milder), cook for 1 min more.
Add the water for the pork (see pantry for amount) and chicken stock paste, stirring to combine. Cook until thickened, 2-3 mins. IMPORTANT: The mince is cooked when no longer pink in the middle
Meanwhile, pop the tortillas (2 per person) onto a baking tray and into the oven to warm through, 1-2 mins.
Once the sauce has thickened, remove from the heat, taste and season with salt and pepper if needed.
Lay the tortillas on your plates and top with the chipotle pork - as much as you'd like.
Spoon over the charred sweetcorn salsa, then sprinkle with the cheese to finish.
Serve with the wedges alongside. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
Enjoy!
