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163 lines
3.7 KiB
163 lines
3.7 KiB
---
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ServingSize: 2
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cssclass: recipeTable
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Tag: ["Summer"]
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Date: 2021-09-21
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DocType: "Recipe"
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Hierarchy: "NonRoot"
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location: [51.514678599999996, -0.18378583926867909]
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CollapseMetaTable: true
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Meta:
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IsFavourite: False
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Rating: 4
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Recipe:
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Courses: "Main Dish"
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Categories: Wrap
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Collections: Mexican
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Source: https://www.hellofresh.co.uk/recipes/pork-and-black-bean-tacos-with-pickled-red-onion-6023a26ba72dcd79e6201ab7
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PreparationTime:
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CookingTime: 20
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OServingSize: 2
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Ingredients:
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- 1 whole Red Onion
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- 125 grams Baby Plum Tomatoes
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- 1 whole Baby Gem Lettuce
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- 1 tin(s) Black Beans
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- 0.5 whole Lime
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- 240 grams Pork Mince
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- 1 packet(s) Chipotle Paste
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- 1 packet(s) Tomato Puree
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- 1 packet(s) Chicken Stock Powder
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- 6 whole Tortilla
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- 100 milliliter(s) Water
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---
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Parent:: [[@@Recipes|Recipes]], [[@Main dishes|Main dishes]]
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---
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```button
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name Edit Recipe parameters
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type command
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action MetaEdit: Run MetaEdit
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id EditMetaData
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```
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^button-PorknBlackBeanTacosEdit
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```button
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name Save
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type command
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action Save current file
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id Save
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```
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^button-PorknBlackBeanTacosNSave
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# Pork and Black Bean Tacos with Pickled Red Onion, Chipotle Tomatoes and Lettuce
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```toc
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style: number
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```
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---
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### Practical Informations
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|-|-
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**Courses**: | `$=dv.current().Recipe.Courses`
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**Categories**: | `$=dv.current().Recipe.Categories`
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**Collections**: | `$=dv.current().Recipe.Collections`
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**Serving size**: | `$=dv.current().ServingSize`
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**Cooking time**: | `$=dv.current().Recipe.CookingTime` min
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---
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### Ingredients
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```dataviewjs
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dv.view("00.01 Admin/dv-views/query_ingredient", {ingredients: dv.current().Ingredients, originalportioncount: dv.current().Recipe.OServingSize})
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```
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---
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### Instructions
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1.a) Preheat your oven to 200°C.
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1.b) Halve and very thinly slice the red onion and pop half of it into a small bowl.
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1.c) Halve the tomatoes and pop them into another small bowl.
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1.d) Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways.
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1.e) Drain and rinse the black beans in a sieve.
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1.f) Halve the lime.
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2.a) Add half the lime juice to the bowl with the sliced red onion with a pinch of salt and sugar.
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2.b) Stir well and set aside.
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2.c) Cut the remaining lime into wedges.
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3.a) Heat a drizzle of oil in a frying pan on high heat. When the oil is hot, add the pork mince and cook until browned, 4-5 mins.
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3.b) Use a wooden spoon to break it up as it cooks.
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3.c) Once browned, add the remaining onion and cook, stirring, until softened slightly, 2-3 mins.
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3.d) Add three quarters of the chipotle paste and all the tomato puree and cook, stirring, for 1 minute.
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4.a) Add the water (see ingredients for amounts) and chicken stock powder, stir to dissolve the stock powder.
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4.b) Stir in the black beans and use a masher to gently crush them.
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4.c) Season with salt and pepper, stir together and bring to a simmer.
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4.d) Cook until thickened, 5-6 mins
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5.a) Meanwhile, pop the remaining chipotle paste into the bowl with the halved tomatoes.
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5.b) Add a drizzle of olive oil, season with salt and pepper and mix well.
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5.c) Once the pork is nearly ready, pop the tacos onto a baking tray and bake on the top shelf of your oven until warmed through, 2-3 mins.
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6.a) Reheat the pork mixture until piping hot.
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```ad-tip
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title: Tip
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Add a splash more water if dry!
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```
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6.b) Taste and season with salt and pepper if you like.
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6.c) Divide the tacos between plates and spoon over the pork and black bean mixture.
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6.d) Top with the sliced lettuce then spoon over the chipotle tomatoes and finish with the pickled red onion.
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6.e) Serve with the lime wedges alongside.
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Enjoy!
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