Pork chilli tostadas, shredded lettuce, guacamole and sour cream
For the guacamole
3 ripe avocados
Juice of 1 lime
1/2 red onion, finely diced
1 medium tomato, finely chopped
Fresh coriander, chopped
1. Place a large saucepan on a medium heat. Add rapeseed or olive oil, then the chopped onions, garlic and sweet pepper. Cook until softabout 5 or 6 minutes.
2. Add the paprika and cumin, stir, then add the pork mince, break up and mix, cooking for about 8 minutes.
3. Add the tinned tomatoes, kidney beans, pork stock and tomato purée and mix. Add the chipotle paste and stir.
Cook for 25-30 minutes until the desired consistency is reached. Season to taste. This can also cook in a slow cooker on a low heat for longer.
4. To make the tostadas, heat some oil in a frying pan and fry the tortillas on both sides until golden. Remove and allow to cool and crisp. If you don't want to fry the tortillas, place them on a tray and put them into the oven at 160-180°C and bake for 6 to 7 minutes until crispy.
This story is from the June 10, 2024 edition of OK! UK.
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This story is from the June 10, 2024 edition of OK! UK.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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