Smokey BBQ Pork & Cheddar Taquitos
with Corn-Tomato Salsa & Sour Cream
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! Stuff flour tortillas with American-style pork mince, then bake them with a healthy sprinkle of cheese. Plate them up and meet your new favourite weeknight recipe!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 tin
sweetcorn
1
carrot
1
tomato
1 packet
pork mince
1 sachet
All-American spice blend
1 packet
tomato paste
1 packet
BBQ sauce
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
Light Sour Cream
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
⅓ cup
water
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Drain the sweetcorn. • Grate the carrot. • Finely chop tomato.
Little cooks: Help wash the veggies!
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork mince and carrot, breaking the mince up with a spoon, until browned, 4-5 minutes. • Reduce heat to medium, then add all-American spice blend and tomato paste and cook until fragrant, 1 minute. • Remove pan from heat. Stir through BBQ sauce, the butter and the water. Season with salt and pepper.
Little cooks: Help pour in the BBQ sauce and water under adult supervision.
• Lay a mini flour tortilla on a chopping board. Spoon pork filling down the centre. Sprinkle over Cheddar cheese. • Roll tortilla up tightly and place, seam-side down, evenly spaced on a lined oven tray. Drizzle with olive oil and season with salt and pepper.
Little cooks: Take charge of assembling the taquitos!
• Bake taquitos until golden and starting to crisp, 8-10 minutes.
• Meanwhile, wash out the frying pan, then return to high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. • To the corn, add tomato and a drizzle of olive oil and white wine vinegar. Toss to combine and season to taste.
TIP: Cover the pan with a lid if the kernels are "popping out". Little cooks: Take the lead by tossing the salsa!
• Divide smokey BBQ pork and Cheddar taquitos between plates. • Top with light sour cream and corn-tomato salsa to serve. Enjoy!
Little cooks: Add the finishing touch by dolloping the sour cream!