Honey pork tacos

Name: Honey pork tacos
Cook time: 25 min
Yield: 4
Cuisine: Pachuca, Mexico

with mixed rice and smoky mayo

Ready in around 25 mins

RECIPE FACT:

Tomatillos go by many names, including Mexican green tomatoes, husk tomatoes and jamberries.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE PORK:
Cut the roasted capsicum into 1 cm strips. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the pulled pork and cook for 3-4 mins, breaking up any large clumps with a wooden spoon. Add the capsicum, drizzle all with the honey syrup and cook for a further 1-2 mins.
2. TO PREPARE THE WARM RICE SALAD:
Open the bag of mixed rice breaking up any clumps by squeezing the bag gently. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the rice and cook for 2-3 mins. Add the corn and black beans and cook for a further 1-2 mins. Place into a salad bowl. Just before serving add the baby cos leaves and season with olive oil, salt and pepper. Open the smoky mayo and remove the red chilli from the top. Finely slice if using or discard if not.
3. TO HEAT THE TORTILLA:
Fry pan option (preferred): Heat a non-stick frying pan over a medium heat and warm the tortillas for 20-30 secs on each side. Remove from the pan, cover to keep warm and repeat until all are heated. Microwave method: Place the tortillas on a plate and microwave on high (750w) for 30–40 secs. Cover and keep warm.
TO SERVE:
On each taco place 1 tsp of smoky mayo and spread using the back of a spoon. Top with the warm rice salad and the honey pork. Finish with a spoon of tomatillo guacamole and chilli if using. Serve any remaining garnish on the side.