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Pulled-Pork Tortillas with Barbecued Corn

Use your left-over pulled-pork for a Mexican-inspired fiesta with these fresh tortillas and spicy barbecued corn. Served with sangria, they make for a fun dinner party.

Pulled-Pork Tortillas with Barbecued Corn

Use your left-over pulled-pork for a Mexican-inspired fiesta with these fresh tortillas and spicy barbecued corn. Served with sangria, they make for a fun dinner party.

Serves 4

1 red onion, sliced

2 tbsp apple-cider vinegar

235g white corn flour masa

2 tbsp plain flour

1 tsp salt

125g butter, softened

1 tbsp lime zest, finely grated

2 bird’s-eye chilli, seeds

removed, chopped

4 cobs of corn

leftover pulled pork (click here for our Pulled-Pork recipe)

1 cup sour cream

1 avocado, cut into wedges

coriander, to serve

chilli sauce, to serve

lime wedges, to serve 

1 To pickle onion, place 
onion and vinegar in a 
bowl, cover, and refrigerate for 30 minutes.

2 Meanwhile, for tortillas, combine flours and salt in a bowl. Gradually add 1¼ cups water; mix until soft dough forms. Turn out dough onto a lightly floured surface; knead for 8-10 minutes or until smooth and elastic. Divide dough into 18 pieces. Roll each one into a 12cm-diameter circle.

3 Cook on a preheated, heavy-based frying pan over medium heat for 1-2 minutes on each side until golden. Place in foil and keep warm.

4 Place butter, lime zest, and chilli in a bowl; season with sea salt and freshly ground black pepper; and mix until well combined. Preheat a grill pan or barbecue over high heat and cook corn, turning, for 5-10 minutes or until cooked. Place in a large bowl with butter mixture; toss to coat.

5 Reheat pork in a saucepan. Arrange tortillas on a platter; spread each with sour cream, and top with pulled pork, avocado, pickled onion, and coriander. Serve with chilli sauce, lime wedges, and barbecued corn.

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