Smoky Pork Tortillas
The delicious pineapple salsa balances the spicy smokiness from the pork filling. Add some sour cream if you like.
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
- 0.5 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.