Chipotle Pork Tacos and Wedges
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Chipotle Pork Tacos and Wedges

Chipotle Pork Tacos and Wedges

with Charred Sweetcorn Salsa and Cheese

These Chipotle Pork Tacos and Wedges are bursting full of flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Spicy
Allergens:
Milk
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

450

Potatoes

150

Sweetcorn

1

Garlic Clove

30

Mature Cheddar Cheese

(Contains Milk)

240

Pork Mince

1

Medium Tomato

½

Lime

30

Tomato Puree

20

Chipotle Paste

10

Chicken Stock Paste

4

Plain Taco Tortillas

(Contains Cereals containing gluten)

Not included in your delivery

75

Water for the Pork

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Nutritional information

Energy (kcal)864 kcal
Energy (kJ)3615 kJ
Fat38.4 g
of which saturates14.2 g
Carbohydrate92 g
of which sugars14 g
Protein40.7 g
Salt2.82 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Pan
Sieve
Garlic Press
Grater
Zester

Instructions

Cook the Wedges
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Char the Sweetcorn
2

Meanwhile, drain the sweetcorn in a sieve. Heat a large frying pan on high heat (no oil).

Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

While the corn chars, peel and grate the garlic (or use a garlic press). Grate the cheese. 

Once charred, transfer the corn to a medium bowl.

Bring on the Pork
3

Pop the (now empty) pan back on medium-high heat (no oil). 

Add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. 

Meanwhile, chop the tomato into 1cm pieces. Zest and halve the lime. Add the tomatoes and zest to bowl of corn. Squeeze in some lime juice and add a drizzle of oil, then season with salt and pepper. Mix, then set aside your sweetcorn salsa.

Spice Things Up
4

Once the mince has browned, drain and discard any excess fat, then stir in the garlic, tomato puree and chipotle paste (add less if you'd prefer things milder), cook for 1 min more.

Add the water for the pork (see pantry for amount) and chicken stock paste, stirring to combine. Cook until thickened, 2-3 mins. IMPORTANT: The mince is cooked when no longer pink in the middle

Warm the Tortillas
5

Meanwhile, pop the tortillas (2 per person) onto a baking tray and into the oven to warm through, 1-2 mins.

Once the sauce has thickened, remove from the heat, taste and season with salt and pepper if needed.

Assemble your Tacos
6

Lay the tortillas on your plates and top with the chipotle pork - as much as you'd like.

Spoon over the charred sweetcorn salsa, then sprinkle with the cheese to finish. 

Serve with the wedges alongside. TIP: Tacos are best enjoyed eaten by hand - get stuck in!

Enjoy!