Pork Tacos

Time

Serves

Ingredients

• Pork:
• 600g Field & Flower prime pork strips
• 1 red onion, sliced into wedges
• 1 garlic clove, crushed
• 1½tsp cumin seeds
• 1½tsp fennel seeds
• 1tsp coriander seeds, crushed
• Olive oil
• Salt Soft tacos, or tortillas:
• 400g plain white flour
• 1tsp salt
• 200ml warm water
• 2tbsp olive oil Black beans:
• 400g tin black beans
• 1 white onion, diced
• 1 garlic clove, crushed
• 1tsp cumin seeds
• Olive oil
• Salt Guacamole:
• 2 ripe avocados
• 1½ limes, juiced
• 10 cherry tomatoes, chopped
• 2 spring onions, sliced
• Small handful of coriander, chopped Garnishes:
• Lime
• Tomatoes
• Coriander

Instructions

1. In a large frying pan toast the cumin, fennel and coriander seeds in olive oil. Add the red onion to the pan. Allow to caramelize on a low heat, for approx. 10 minutes. Add the garlic and fry for a further 5 minutes.
2. While the onions are cooking, make the tortilla dough. Sift the flour into a mixing bowl, mix together the warm water and olive oil and drizzle over the flour mixing as you go, until you are left with a slightly sticky dough. Turn out on to a floured work surface and knead until silky smooth. Cover with a bowl and allow to rest for 15 minutes.
3. To make the black beans, sweat the onion in a small saucepan until soft. Add the garlic and cumin seeds and fry for a further 2 minutes. Add the black beans, including the water, and leave to simmer for 10 minutes, stirring and mashing along the way.
4. Remove from heat when the beans have reached a thick, semi mashed state. Check seasoning and salt to taste.
5. Add the pork strips to the caramelized onions and fry on a high heat for 5-7 minutes, or until the pork is golden brown. Salt to taste.
6. Make guacamole by mashing the avocados with lime juice, tomatoes, spring onions and coriander. Cover until required.
7. To cook the tortillas, divide the rested dough into 16 balls. Roll each ball into a flat circle using a rolling pin, or by stretching with your hands. Heat a large frying pan over a medium heat, and dry fry each taco for 45 seconds - 1 minute on each side. You will know when to turn them as they will start to puff up.
8. Serve each taco warm, with a spoon of black beans topped with the pork and guacamole, fresh coriander and a squeeze of lime juice.