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Tortillas with Pork & Tomatillo Salsa

—

30 October 2018 BY Julie Biuso
SERVES: Makes 8 or more

Tortillas with Pork

Ingredients
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1½ Tbsp olive oil 500g (about 1 lb) pork mince 2 cloves garlic, peeled and thinly sliced ½ tsp ground cumin ¼ tsp chilli powder 1 tsp smoked paprika ½ tsp salt 400g (14 oz) can crushed or chunky tomatoes 1 perfectly ripe avocado Lemon and lime wedges for squeezing 8 or more corn or soft wheat tortillas Green sauce or tomatillo salsa (ready-made) 1 cup chopped coriander (cilantro) Hot sauce of your choice for finishing off tortillas

Method
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1 Heat oil in a large frying pan (skillet) over medium-high heat and when it is nice and hot, add pork mince. Increase heat to high. Quickly break mince apart with a fork then leave it until browned. Stir in garlic, cumin, chilli powder, paprika and salt. Cook 1 minute more, then stir in tomatoes, ½ cup water (swirl water around can to get last bits of juice) and cook for 10 or so minutes until pork is cooked through. Taste and adjust salt if necessary.

2 Halve avocado, remove stone and scoop out flesh. Chop flesh and squeeze over lemon or lime juice.

3 Warm tortillas. Splash corn tortillas with water and heat in a hot dry pan for about 30 seconds a side to heat through, or according to instructions on the packet. Wrap 2-3 soft wheat tortillas at a time in paper towels and microwave for about 10 seconds until warm, or wrap bundles of tortillas in tin foil and heat through in a hot oven for about 12 minutes.

4 Spread pork salsa down one side of tortillas, then top with avocado, tomatillo salsa, coriander, squeeze over a little lime juice and add a few drops of hot salsa. Roll up & serve.

Tortillas with Pork 2

Pork and avo

Tortillas with Pork 3

Tomatillo sauce and coriander

Tortillas with Pork 1

I know, over-stuffed. I just can’t help it.

 

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Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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