A quick and tasty dish that uses left over pork meat from a Sunday roast to bring a plateful of delicious Mexican space to your table.
1 red onion
2 tbsp red wine vinegar
1 tbsp olive oil
200g cooked pork belly or left over roast pork
200g of sweetcorn (frozen or drained weight from can)
200g of black beans (drained weight from can or soaked over night and cooked)
2 tbsp Shaws Habanero Red Pepper Chutney
tortillas, guacamole and grated cheese to serve
Slice the red onion thinly and cover with the vinegar in a bowl and put to one side
Chop the pork into bite size pieces
Heat the olive oil in a large frying pan
Add the pork & sweetcorn and fry for 5 minutes on a medium heat
Add the beans to the frying pan and heat for a further 2 minutes
Add the chutney to the pan and stir through well. Add a little water if you don't like it too hot. Or add more chutney if you want it really fiery!
Heat tortillas as per instructions on packet
Fill your tortilla with pork and chutney mixture whilst still warm, top with guacamole, pink pickled onion and cheese.
Dips for tortilla chips Try a layer of chutney on your grilled snack Use as a glaze over meat and fish Add to your sandwich filling
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You can grab a jar of HABANERO & RED PEPPER CHUTNEY from any of the retailers in the list below.