Speedy Pork Tostadas

Nutrition per serve

Ingredients

• 6pcs flour tortillas
• 300g corn kernels
• 300g lean pork mince
• 50g tomato paste
• 10g Tex-Mex seasoning
• 1bunch coriander
• 10g fried shallots
• 30ml olive oil
• 10ml white wine vinegar
• 30ml mayonnaise

Method

1. Step 1 — Bake tortillas
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Brush both sides of the tortillas with a generous drizzle of olive oil (see Make it yours) and put on the lined tray (don't worry if they overlap slightly). Bake the tortillas, turning halfway, for 8-10 mins until puffed and golden.
2. Step 2 — Char corn
   Meanwhile, drain and rinse the corn. Heat a drizzle of olive oil in a medium frypan over medium-high heat. Cook the corn, stirring, for 2-3 mins until slightly charred. Remove from the pan, reserving the pan. Combine the corn and 2 tsp white wine vinegar in a bowl and season with salt and pepper.
3. Step 3 — Brown pork mince
   Heat a drizzle of olive oil in the reserved pan over high heat. Cook the pork mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Add half the tomato paste* and 3 tsp Tex-Mex seasoning and cook, stirring, for 1 min or until fragrant.
4. Step 4 — Simmer pork
   Add 60ml (¼ cup) water to the pork mixture and bring to the boil. Reduce the heat to medium and cook, stirring occasionally, for 3-4 mins until slightly thickened. Remove the pan from the heat.
5. Step 5 — Serve up
   Pick the coriander leaves, discarding the stems. Combine the remaining Tex-Mex seasoning, 2 tbs mayonnaise and 1 tbs water in a bowl and season with salt and pepper. Divide the tostadas among plates and top with the pork, corn, coriander leaves and fried shallots. Drizzle with the Tex-Mex mayo and enjoy!
6. Step 6 — Make it yours
   Fancy pork tacos instead? Simply enclose the tortillas in foil and bake for 8 mins or until softened and warmed through.

Allergens

Sulfit, Eier, Gluten, Wheat