Mexican Pork Tostadas
with Sour Cream & Cheddar
In traditional Mexican cuisine, tostadas are piled high with ingredients and eaten like an open sandwich. We've topped ours with a spicy veggie-packed pork chilli, plus sour cream and Cheddar cheese for a quick and satisfying dinner.
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.
2 clove
garlic
1 unit
carrot
1 unit
red capsicum
6 unit
mini flour tortillas
(ContainsGluten, SoyMay be present Soy, Milk)1 packet
pork mince
1 tin
sweetcorn
½ tin
black beans
1 sachet
Mexican Fiesta spice blend
(May be present Gluten)1 sachet
tomato paste
½ unit
lime
1 packet
sour cream
(ContainsMilk)1 packet
shredded Cheddar cheese
(ContainsMilk)½ unit
long green chilli
Not included in your delivery
olive oil
½ cup
warm water
Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). Cut the red capsicum into 1cm chunks. Slice the lime (see ingredients list) into wedges. Thinly slice the long green chilli (see ingredients list), if using. Grate the carrot (unpeeled). Drain the sweetcorn. Drain and rinse the black beans (see ingredients list). Lightly spray or brush the mini flour tortillas with olive oil and spread out over an oven tray lined with baking paper. Using a fork, poke a few holes in the tortillas to stop them puffing up as they cook. Set aside. TIP: If you want to serve as tacos instead, there's no need to bake the tortillas!
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the pork mince and cook, breaking up with a spoon, until browned, 4-5 minutes.
While the pork is browning, place the oven tray with the tortillas on the top oven rack. Bake until crisp, 6 minutes. TIP: Check on them and leave them in a little longer if they aren't ready yet – you want them to be golden and crisp, but not burnt!
SPICY! Add less of the spice blend if you are sensitive to heat! Add the Mexican Fiesta spice blend, garlic, capsicum, carrot, sweetcorn and black beans to the pan with the pork and stir to combine. Cook until the garlic is fragrant, 1 minute.
Add the tomato paste and warm water to the pan and stir to combine. Reduce the heat to medium-low and simmer until the chilli has thickened and the capsicum is tender, 4-5 minutes. Season to taste with salt and pepper. TIP: Add a splash of water if the chilli looks dry!
Take everything to the table to serve. Build your tostadas by placing a helping of the pork chilli on a tortilla. Top with shredded Cheddar cheese, sour cream and sliced green chilli (if using). Serve with the lime wedges.