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Mexican Spiced Pulled Pork and Tortilla Dippers

Mexican Spiced Pulled Pork and Tortilla Dippers

with kidney beans and creme fraiche
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
:Ā 
1026 kcal
Protein
:Ā 
50.9g protein
Total
:Ā 
30 minutes
Difficulty
:Ā 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Soya
  • Mustard
  • May contain traces of allergens
Serving amount

1 pack(s)

Red Kidney Beans

2 sachet(s)

Chipotle Paste

8 unit(s)

Tortilla

(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)

2 unit(s)

Tomato

2 unit(s)

Shallot

1 unit(s)

Carrot

1 unit(s)

Lime

2 sachet(s)

Mexican Style Spice Mix

300 grams

Irish Pulled Pork

1 pack(s)

Passata

65 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

Energy (kJ)4294 kJ
Energy (kcal)1026 kcal
Fat34.8 g
of which saturates12.5 g
Carbohydrate91.6 g
of which sugars31.3 g
Dietary Fiber23 g
Protein50.9 g
Salt4.5 g
Potassium370.2 mg
Calcium59.2 mg
Iron2.1 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 your delivered box.
ā€¢Oven dish
ā€¢Sieve

Cooking Steps

Pull the Pork
1
  • Preheat the oven to 240Ā°C/220Ā°C fan/gas mark 9.
  • Remove all the packaging and pop the pork into an oven dish.
  • Cover with foil and cook on the middle shelf of the oven for 25-30 mins. 
  • Once cooked, remove from the oven, add half the chipotle paste and pull apart with the help of two forks. IMPORTANT: Ensure the pork is piping hot all the way through.
Prep the Rest
2
  • Meanwhile, drain and rinse the kidney beans in a sieve. 
  • Halve, peel and finely dice the shallot.
  • Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. 
  • Cut the tomatoes into 2cm dice. 
  • Quarter the lime.
Bake the Tortillas
3
  • Cut each tortilla into quarters to create even-sized triangles (use scissors if you like).
  • In a large bowl, toss with half the Mexican spice, oil, salt and pepper.
  • Lay out on a lined baking tray in a single layer (use two trays if necessary). 
  • Bake in the oven for 6-8 mins, until crispy and golden, turning halfway through. 

TIP: Keep an eye on them so they don't burn.

Start Frying
4
  • Place a pan over medium-high heat with a drizzle of oil. Add the carrot, half the shallot and remaining Mexican spice to the pan and cook for 5-6 mins.
  • Then add the beans and passata.
  • Cover and cook for 4-5 mins, then stir through the pulled pork and remaining chipotle paste. 
  • Season to taste with salt, pepper, sugar and lime juice.
Make the Salsa
5
  • In a small bowl, add the tomatoes, remaining shallot and a squeeze of lime juice.
  • Season with salt and pepper and set aside for serving.
Dish Up
6
  • Divide the tortillas between plates. 
  • Top with the chipotle pulled pork and beans and then sprinkle over the salsa.
  • Finish with a generous dollop of creme fraiche.
  • Serve any remaining lime wedges on the side for squeezing over.

TIP: If you like, use the tortillas to scoop the pork.

Meal right image

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