American BBQ Pulled Pork Enchiladas

In a large frying pan, melt the butter over a medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. Cook the passata (see ingredients) and brown sugar until slightly reduced, 2-3 minutes. Transfer to a bowl.

SPICY! This is a mild spice blend, but if you’re sensitive to heat, feel free to add less. Return the frying pan to a medium-high heat. Add the onion and carrot and cook, stirring occasionally, until just softened, 3-4 minutes. Add the remaining garlic and cook until softened, 1 minute. Add another drizzle of olive oil with the pulled pork and All-American spice blend (see ingredients) and cook until fragrant, 1 minute. Add the BBQ sauce (see ingredients) and stir to combine. Add the water and cook, stirring, until well combined, 1 minute. TIP: Add a dash more water if it looks a little dry!

Place the mini flour tortillas on a flat surface and fill each with 1/4 cup of the enchilada filling. Roll the tortillas to enclose the filling and place, seamside down, in a baking dish. Top the enchiladas with the passata and shredded Cheddar cheese. Bake until the cheese is golden, 10-15 minutes.

While the enchiladas are baking, wipe out the frying pan and return to a high heat. Drain the sweetcorn and add to the frying pan. Cook, tossing occasionally, until lightly charred, 5-6 minutes. Set aside in a bowl to cool slightly. Roughly chop the tomato and coriander. Add to the bowl with the corn. Drizzle with white wine vinegar, olive oil and season with salt and pepper.