For a Mexican-inspired fiesta these fresh Pulled-Pork Tortillas with Barbecued Corn are delicious and easy to make. Served with sangria, they make for a fun dinner party.
Pulled-Pork Tortillas with Barbecued Corn
Serves 4
Ingredients:
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 burger recipe)
1 cup sour cream
1 avocado, cut into wedges
Coriander, to serve
Chilli sauce, to serve
Lime wedges, to serve
Method:
To pickle onion, place onion and vinegar in a bowl, cover, and refrigerate for 30 minutes.
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.
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.
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.
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.
