Sunday, 4 November 2012

Quick Pork and bean tacos

I have previously only made tacos with a chilli con carne filling so these ones last night made a change. I wasn't very hungry having had a huge plate of fish and chips at lunch time. Maybe I would have appreciated them more when my appetite for something tasty had been greater. The recipe is from Olive Magazine this month as an idea for a Saturday night dinner. 

Serves 4
groundnut oil
400g of pork tenderloin fillet, cut into strips and seasoned
1 large red onion, halved and sliced, plus some to serve
2 tbsp of chipotle paste (I used chipotle sauce)
400g tin of black beans or borlotti beans
400g tin of chopped tomatoes
½ small bunch of chopped corainder
8 taco shells
shredded lettuce to serve
soured cream to serve
grated cheddar to serve

Heat a tbsp of oil in a large frying pan. Add the pork and cook on a high heat until browned then scoop out. Add most of the onion (keep a little back to garnish) then cook until softened. Add the chipotle paste, beans and tomatoes. Bring to the boil then simmer on high for 10 minutes. Add back the pork and simmer for 5 minutes until piping hot. Add most of the coriander.
Warm the tacos then stuff with lettuce, the pork mix and top with soured cream, cheeses and a sprinkling of extra chopped red onion and coriander. 

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