This smoky pork tortillas recipes is one of the many delicious recipes that I made that appeared in the June Asda magazine.
The delicious pineapple salsa balances the spicy smokiness from the pork filling...add a blob of sour cream too if you fancy!
Tip
- This smoky pork tortillas recipe is easily adapted if you’re cooking for less or more people.
Recent New Recipes
Category Spotlight...
SOUPS
There's nothing better than a bowl of hearty warming soup during the cold autumn and winter months. You'll find a delicious selection of chunky and smooth, full of flavour soups here!!
How to make these Smoky Pork Tortillas
Ingredients
For the salsa:
- 1 small red onion, finely diced
- 1 lime, juiced
- 432g tin pineapple chunks, drained and finely diced (reserve 100ml of the juice)
- 1 red pepper, deseeded and diced
- 30g fresh coriander, stalks and leaves chopped
- a pinch of salt and plenty freshly ground black pepper
For the smoky pork:
- 1 tbsp vegetable oil
- 500g lean pork mince
- 2 cloves garlic, crushed
- 1 tsp smoked paprika
- 2 tsp chipotle paste
- 395g tin taco mixed beans
To serve:
- 8 soft tortilla wraps
- half an iceberg lettuce, shredded
- sour cream (optional)
Instructions
- Combine the salsa ingredients in a large serving bowl with a pinch of salt and plenty of ground black pepper. Set aside.
- For the smoky pork, heat the oil in a frying pan over a medium high heat, then add the pork mince and fry for 5 to 8 minutes, breaking up with a wooden spoon.
- Turn the heat down to medium and add the garlic, paprika and chipotle paste; mix and stir-fry for 1 minute. Add the tin of beans, with sauce, and the 100ml of pineapple juice. Bring to a gentle boil and simmer for 8 minutes.
- When ready to serve, bring the pork and bean mixture to the table with the salsa, tortillas, lettuce and sour cream (if using). Everyone can assemble their own!
Recipe Collection Spotlight...
7 TASTY STEWS FOR AUTUMN
Stews are hearty, comforting and warming with autumn being the perfect time to start making them! Dive into the warmth of home-cooked goodness and discover your new favourite comfort food from one of the 7 recipes I've selected here:
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
Smoky Pork Tortillas
Ingredients
For the salsa:
- 1 small red onion finely diced
- 1 lime juiced
- 432 g (15.2 oz) tin pineapple chunks drained and finely diced (reserve 100ml of the juice)
- 1 red pepper deseeded and diced
- 30 g (1.1 oz) fresh coriander stalks and leaves chopped
- a pinch of salt and plenty freshly ground black pepper
For the smoky pork:
- 1 tbsp vegetable oil
- 500 g (1.1 lb) lean pork mince
- 2 cloves garlic crushed
- 1 tsp smoked paprika
- 2 tsp chipotle paste
- 395 g (13.9 oz) tin taco mixed beans
To serve:
- 8 soft tortilla wraps
- half an iceberg lettuce shredded
- sour cream (optional)
Instructions
- Combine the salsa ingredients in a large serving bowl with a pinch of salt and plenty of ground black pepper. Set aside.
- For the smoky pork, heat the oil in a frying pan over a medium high heat, then add the pork mince and fry for 5 to 8 minutes, breaking up with a wooden spoon.
- Turn the heat down to medium and add the garlic, paprika and chipotle paste; mix and stir-fry for 1 minute. Add the tin of beans, with sauce, and the 100ml of pineapple juice. Bring to a gentle boil and simmer for 8 minutes.
- When ready to serve, bring the pork and bean mixture to the table with the salsa, tortillas, lettuce and sour cream (if using). Everyone can assemble their own!
Notes
- This smoky pork tortillas recipe is easily adapted if you’re cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE