Mexican Pork Nachos Collection 30/09/2019, Recipes
Bring some Mexican magic to your mid-week meal with these simple, delicious free-range pork nachos. We've used high welfare minced pork that melts perfectly together with our choice of sublime Mexican ingredients - creamy avocado, sweet cherry tomatoes and of course, hot chipotle sauce offset by our best selling mature cheddar.
Time: approx. 20 min active, 35 min total. Makes 4-6 servings. Average £/serving: £4. Freezes well without the tortilla chips.
What you get:
Organic red Romero peppers
From your larder:
250g cherry tomatoes, quartered
1-2 small red onion, sliced
1 avocado, sliced
1 Romero pepper, thinly sliced
1 lime, juiced
2 chilli pepper, sliced
3 tbsp of sour single cream
3-4 tbsp Moor Amoor chipotle ketchup
3-6 soft tortillas, cut into 12 tortilla chips each
75g mature cheese, grated
Heat 1 tbsp of olive oil in a non-stick frying pan over a medium-high heat. Remove the pork from all the packaging and fry, along with sliced onions, for 10 minutes, turning regularly until golden brown. Season as needed. Spices like cumin go perfectly here -add in if you wish.
Meanwhile, prepare all the other ingredients: toss the tomatoes, red pepper slices and lime juice, and mix with the single cream and chipotle ketchup. Set aside.
Grill the pre-cut square soft tortillas into “nachos” (see note below) and arrange on a large baking tray. Add the pork on top, then drizzle with the hot sauce. Top with the avocado and grated mature cheddar. Spoon an extra dollop of cream if needed and serve immediately.
Note: It’s easiest to use scissors to cut the soft tortillas into 12 tortilla chips. Grill them just few seconds to warm them through.
NB: This collection will provide you with substantial leftover ingredients for further recipes.