Pulled Pork Enchiladas With Salad & Salsa Fresca
Cheesy? Check. Smoky? Check. Saucy? Double check. You'll roll pulled pork in tortillas and cover with chipotle sauce, then scatter with cheese and bake till golden. Serve with salad and salsa fresca.

Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient














You'll also need
Olive oil, Pepper, Salt, Sugar (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 200°C/ 180°C (fan)/ gas 6
Peel your garlic
Chop half your tomato[es] roughly (save the rest for later!)
Slice half your green chilli[es] finely and set aside for later, then chop the remaining chilli roughly

Add the peeled garlic and chopped tomato to a food processor with the roughly chopped chilli (can't handle the heat? Go easy!)
Add your ground cumin, tomato paste, chipotle paste (not a fan of spice? Just add a little!), half your coriander (you'll use the rest later), 1 tsp [1 1/2 tsp] [2 tsp] sugar, a drizzle of olive oil and a pinch of salt and pepper
Blitz until smooth – this is your chilli paste

Transfer your BBQ pulled pork to a bowl, drain away half the juices, then shred apart using two forks
Add half the chilli paste (save the rest for later!) to the shredded pork and give everything a good mix up – this is your enchilada filling
Divide the enchilada filling between your tortillas
Roll each tortilla up and arrange them into an oven-proof dish

Spoon over the remaining chilli paste
Put the dish in the oven for an initial 18-20 min or until bubbling and golden round the edges – these are your enchiladas

Meanwhile, combine the finely sliced chilli with the juice of half your lime[s] in a bowl with a pinch of sugar and give everything a good mix up – these are your quick-pickled chillies
Wash your lettuce, then pat dry with kitchen paper and cut into quarters, lengthways
Grate your cheddar cheese finely

Peel and finely dice your shallot[s]
Chop the remaining tomato[es] finely
Chop the remaining coriander finely, including the stalks
Combine the diced shallot and chopped tomato in a bowl with the chopped coriander, juice of the remaining lime[s], a drizzle of olive oil and a pinch of salt and give everything a good mix up – this is your salsa fresca

After an initial 18-20 min, remove the dish from the oven and top the enchiladas with the grated cheese
Return the dish to the oven and cook for a further 5-6 min or until the cheese has melted – these are your pulled pork enchiladas
Drain the quick-pickled chillies, reserving the pickling liquid
Combine the reserved pickling liquid with your mayo in a bowl and give everything a good mix up – this is your tangy mayo

Serve the pulled pork enchiladas and drizzle over the tangy mayo
Garnish with the quick-pickled chillies (can't handle the heat? Go easy!)
Serve the lettuce wedges to the side and top with the salsa fresca
Enjoy!
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Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
100g
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, milk, mustard).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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