If you’ve been reading the blog for a while, then you will know that I am a great lover of all things Mexican. If you are new to the blog – then welcome, I would love if you would pop down to the bottom of this post and let me know in the comments section how you ended up at my blog.
This is a lovely light and fresh meal for summer. Ready on the table in approximately 20 minutes without too much hassle. Oh and if you think I made two salads from the image below – it is only one salad, but I made so much that it wouldn’t fit in the original bowl (I knew that we would enjoy it and want more…so I just started a second bowl).
This meal is a little bit Jamie Oliver 15 minute meals inspired, but I only watch the TV series (rather than having the actual cook book) so I remember things and make them my own with what I have on hand).
MEXICAN PORK AND CORN SALAD
500 grams of pork fillet
1 tablespoon of coriander, ground
1 tablespoon of paprika
1 can of diced tomatoes
1 onion
2 cloves garlic
1 jalapeno
1 handful coriander, fresh
1/2 cup chicken stock
1 tsp cumin
black pepper and sea salt flakes
4 corn tortillas
4 corn cobs
2 small cos lettuce
1 avocado
1 punnet of cherry tomatoes
1 punnet of alfafa
2 tablespoons of olive oil
1 lime
Cut your pork fillet into thin medallions. Season the pork with coriander, paprika, salt and pepper and then brown in a frying pan.
While the pork is cooking, place your tortillas in the oven. And place your corn on a griddle pan to cook.
Into a food processor place the can of tomatoes, onion, garlic, jalapeño, coriander, chicken stock and cumin and blitz. Remove the cooked pork from the pan and pour in the simmer sauce and simmer for 10 minutes before returning the pork to the pan for the last 5 minutes.
Assemble the salad by placing the tortillas into a bowl and topping with lettuce. Shaving the corn off the cobs and adding to the salad, along with cubes of avocado, halved cherry tomatoes, alfalfa and then dress with the oil, lime juice, sea salt and black pepper.
