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Chargrilled pork tortillas with charred chilli corn
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Spicy corn pork tortillas for a healthy weeknight meal.
Ingredients:
  • 4 chipotle peppers in adobo sauce, seeds removed for less heat, finely chopped (or use 1-2 tsp chopped chilli from a jar), (see Note)
  • 44.40 gm tomato paste
  • Juice of 1/2 large lime, plus wedges to serve
  • 1 large pork fillet (about 500g), halved crossways then lengthways into 4 logs
  • 2 corn cobs, halved crossways, then halved lengthways
  • Olive oil cooking spray
  • 4 white flour tortillas, wrapped in foil
  • 1 firmly packed cup coriander sprigs
  • 80g sour cream
Instructions:
  • Mix together the peppers or chili, tomato paste, and lime juice. Coat the pork with half of the mixture, and toss the corn with the other half until both are evenly coated.
  • Drizzle a chargrill or large frypan with a touch of oil and heat over high heat. Sear pork for 4 minutes on each side over medium-high heat for a perfect medium cook, then set aside on a plate, covering it with foil to rest while you prepare the corn. Place corn kernels down in the same pan, covering them with foil-wrapped tortillas to cook for 3-4 minutes until tender and slightly charred, ensuring the tortillas are warmed through.
  • Cut the corn kernels from the cobs and slice the pork diagonally. Serve the corn and pork in tortillas with cilantro and sour cream. Drizzle lime juice over and wrap to enjoy.

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