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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.

30 mins
840kcal
Mexican
Pulled Pork Enchiladas With Salad & Salsa Fresca
4.5

Ingredients for 2 people

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

BBQ pulled pork (308g)
BBQ pulled pork (308g)
Cheddar cheese (40g)
Cheddar cheese (40g)
Chipotle paste (20g)
Chipotle paste (20g)
Coriander (10g)
Coriander (10g)
Garlic clove
Garlic clove
Gem lettuce
Gem lettuce
Green chilli
Green chilli
Ground cumin (1tsp)
Ground cumin (1tsp)
Lime
Lime
Mayonnaise (25ml)
Mayonnaise (25ml)
Plain tortillas (6pcs)
Plain tortillas (6pcs)
Shallot
Shallot
Tomato paste (32g)
Tomato paste (32g)
Tomato x2
Tomato x2

You'll also need

Olive oil, Pepper, Salt, Sugar (or dietary alternatives)

Cooking instructions

Instructions for 2 [for 3] [for 4] portion recipe.

1.

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

Step 1
2.

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

Step 2
3.

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

Step 3
4.

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

Step 4
5.

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

Step 5
6.

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

Step 6
7.

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

Step 7
8.

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!

Nutritional information

Nutritional information only applies to ingredients supplied by Gousto.

per serving
840kcal
Energy
41.6g
Fat
66.9g
Carbohydrate
5.9g
Fibre
49.1g
Protein
2.4g
Salt
per 100g
162kcal
Energy
8.1g
Fat
12.9g
Carbohydrate
1.1g
Fibre
9.5g
Protein
0.5g
Salt

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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