This chilli's packed with punchy flavour, and perfect for busy schedules. You'll add flavour to this Mexican-style classic with smoky chipotle, and serve with oven-baked tortilla chips. Buen provecho!
Prep Time
20 min
Cuisine
American
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Water, chipotle chilli (12%), tomato paste, soft dark brown sugar, cornflour, salt, preservative (lactic acid)
Allergens
Allergens highlighted by † (gluten, milk, celery)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Slice the tortilla wraps into triangles (layer them up to speed up the process!)
2
Add the tortilla triangles to an oiled baking tray (you may need two trays if they're crowded) with a very generous drizzle of vegetable oil and a large pinch of salt
Give everything a good mix up and put the tray in the oven for 7-9 min or until golden and crisp
Once done, remove from the oven and set aside – these are your tortilla chips
Tip: Watch the chips like a hawk, or they may burn!
3
While the tortilla chips are cooking, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the pork mince with a pinch of salt and cook for 4 min or until crisp, using a spatula to break the mince up as you go
4
Boil a kettle
Drain and rinse the sweetcorn
Dissolve the Knorr chicken stock cube[s], tomato paste and chipotle paste (can't handle the heat? Go easy!) in 250ml[450ml] boiled water – this is your chipotle stock
5
Once the pork mince is crisp, add the smoked paprika, ground coriander, groundcumin and cayenne pepper (not a fan of spice? Just add a little!) to the pan
Cook for 1-2 min further
6
Add the chipotle stock and drained sweetcorn to the pan
Reduce the heat to medium-low and cook for 5-7 min or until a thick stew-like consistency remains
Season very generously with black pepper – this is your pork & corn chilli
7
Meanwhile, grate the cheddar cheese
Trim and slice the spring onion[s] finely
8
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