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Trisha’s Peachy Pork Tortillas

Trisha’s Peachy Pork Tortillas

with Summer Slaw

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Our Trisha (AKA Head Storyteller) has a great new weekly column on our blog called “That’s Weird!”. It’s all about flavour combinations that you would never think to put together, but which bizarrely taste absolutely incredible. We wouldn’t say peachy tortillas are the wildest combo she’s covered, but we’re pretty sure you’re tastebuds will do a little jig once you try them! Check out the blog at blog.hellofresh.co.uk

Tags:Family BoxNot Suitable for Coeliacs
Allergens:SulphitesGlutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time25 minutes
Difficulty levelMedium
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit(s)

Peach

3 unit(s)

Garlic Clove

1 tbsp

Mexican Spice

450 grams

Pork Medallion

3 cup(s)

Red Cabbage

2 tbsp

White Wine Vinegar

(ContainsSulphites)

4 tbsp

Coriander

8 unit(s)

Flour Tortillas

(ContainsGluten)

½ cup(s)

Greek Style Natural Yoghurt

(ContainsMilk)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3100.344 kJ
Energy (kcal)741 kcal
Fat18.0 g
of which saturates7.0 g
Carbohydrate92 g
of which sugars0.0 g
Protein49 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Bowl
Large Bowl
Aluminum Foil
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Slice the peach in half lengthways and remove the stone. Chop the peach into 1cm cubes and keep to the side for later.

2

Peel and very finely chop the garlic. In a bowl mix together the Mexican spice mix, the garlic, 1 tbsp of olive oil, a ¼ tsp of salt and a few grinds of pepper.

3

Slice the pork widthways into micro-thin slices. Put the pork into the bowl with the marinade and leave for 15 mins.

4

Meanwhile chop the red cabbage in half lengthways through the root. Slice each half lengthways again. See that triangular shaped, white core in each half? Chop it out and throw it away. Now slice the cabbage as thinly as possible widthways. And when we say thin, we mean THIN!

5

In a large bowl (big enough for the cabbage) mix together the vinegar and ½ tbsp of sugar (if you have some) until the sugar dissolves. Toss the cabbage in the dressing and keep it to the side for later.

6

Pre-heat your oven to 100 degrees. Wrap the tortillas in foil or put them on a plate and cover them with another plate. Put them in the oven to warm them up while you cook your pork.

7

Heat a frying pan on medium heat. Once it's hot add in the pork and cook it for around 4 mins until it is just cooked through (We took ours out while there was still a little hint of pink left in the middle). If you only have a small frying pan cook the meat in batches so it browns off rather than stews.

8

You can make up your tortillas in the kitchen, but we reckon it's more fun if you serve your tortillas, fresh coriander, pork, red cabbage, peach cubes and yoghurt in bowls and let everyone tuck in at the table!