Mexican Pulled Pork Tortillas

Photography & Styling: Diane Heierli
Photography: C&D Heierli
Assistant: Mareli Erasmus

Serves 4
1 onion, chopped 
1 clove of garlic, chopped
1 tbsp olive oil
1 green pepper, diced 
1 red chilli, chopped 
1 tsp cumin
1 tsp coriander
1 tsp smoked paprika
400g tinned kidney beans, drained
250g tinned tomatoes
500g left-over pulled pork

For the guacamole:

½ red onion, chopped
2 avocados, mashed with a fork
1 lemon, juiced 
bunch of fresh coriander, chopped
1 tsp cumin seeds, roasted


1. Fry the onion and garlic with the olive oil until translucent.
2. Then add the green pepper, chilli and spices and fry for another 3 min. Add the kidney beans, canned tomatoes and pulled pork and simmer for 15 min.
3. Meanwhile, make the guacamole by adding all the ingredients together. Set aside.
4. Fill each tortilla with some pork and bean mixture and add the other ingredients to preference. 

To Serve:
200g sour cream
100g cheddar cheese, grate
4 tortillas, toasted in a pan