DIY Pork Bur­ri­tos with Pineap­ple Salsa

Serves 4-6, Prep 20 mins, Cook 14 mins

New Idea - - New Food Ideas -

1 tblsp olive oil 1 red onion, finely chopped 2 tsps taco spice mix 2 x 250g pack­ets slow cooked, shred­ded bar­be­cue pulled pork 1/ cup chipo­tle bar­be­cue sauce 3 ½ cup wa­ter 8 x 20cm flour tor­tillas Coleslaw, jalapenos and sour cream, to serve


½ fresh pineap­ple (800g), peeled, finely chopped ¼ cup finely chopped fresh co­rian­der 1 tblsp lime juice Lime halves, to gar­nish

1 To make salsa, com­bine pineap­ple, co­rian­der and juice in a bowl. Mix well. Gar­nish with lime halves.

2 Heat oil in a large saucepan over a medium heat. Add onion. Cook, stir­ring oc­ca­sion­ally, un­til soft. Add spice mix. Cook, stir­ring for 30 sec­onds. Add pork and com­bined sauce and wa­ter. Cook, stir­ring, for about 2 to 3 min­utes, or un­til sauce is boil­ing and mix­ture is hot. Re­move. 3 Mean­while, cook tor­tillas, one at a time, in a medium, non-stick fry­ing pan over medium to high heat for about 1 minute on each side, or un­til lightly toasted. 4 Serve tor­tillas with pork, pineap­ple salsa, coleslaw, jalapenos and sour cream.

TIP You can re­place pork with shred­ded roasted chicken for a dif­fer­ent flavour, and coleslaw can be re­placed with shred­ded let­tuce and thinly sliced green spring onions.

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