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Pork mince and pineapple tostadas
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A retro combination brought bang up to date with fresh pineapple and vibrant Mexican flavours.
4 tsp oil
1 red onion, finely sliced
500g lean pork mince (about 5% fat)
4 tbsp Cooks’ Ingredients chilli and orange paste
225g pack chopped fresh pineapple
½ x 28g pack coriander, leaves chopped
4 corn and wheat tortillas
½ iceberg lettuce, shredded
1 red chilli, deseeded and chopped
lime wedges, to serve
1. Heat 2 tsp oil in a large frying pan then cook the onion with a pinch of salt over a medium heat for 10-12 minutes until softened. Add the pork mince and cook, stirring, for 5-6 minutes, until thoroughly cooked and no pink meat remains. Stir in the chilli and orange paste, along with 2 tbsp water and any juice from pineapple pack; cook for 8 minutes. Season, then stir through some of the coriander.
2. Meanwhile, preheat the oven to 200˚C, gas mark 6. Brush the tortillas with the remaining 2 tsp oil and bake for 8-10 minutes until crisp and golden. Put a griddle pan over a high heat, cook the pineapple pieces for 2-3 minutes on each side until charred, then roughly chop. Put the tortillas on 4 warm plates, top with the lettuce then divide the pork mixture between them. Scatter over the griddled pineapple, chilli and remaining coriander. Serve with the lime wedges for squeezing over.
This recipe first appeared in Waitrose & Partners Food, June 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in May 2019.