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.
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
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 in 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.