Chipotle Pork Tacos and Wedges

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.

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 the 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.

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

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.