- 2 tablespoons olive oil
- finely grated zest and juice of ½ lime
- 3 teaspoons smoked paprika
- 3 teaspoons dried oregano
- 2 teaspoons ground cumin
- 4x Otway pork scotch steaks
- ½ cup sour cream
- 2 corn cobs
- 1 red capsicum, cut into 1cm thick slices
- 8x soft tortillas
- 1 cup baby spinach leaves
- 1 avocado, diced
- ½ red onion, finely sliced
- coriander leaves and lime wedges to serve
Smokey Pork Burritos
Easy
Serves: 4 people
Prep: 10 mins
Cooking: 10 mins
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Ingredients
Method
Step 1
Combine oil, lime zest and juice, paprika, oregano and cumin in a large bowl. Add pork. Season with salt and pepper and toss to coat. Set aside to marinate for 20 minutes.
Step 2
Preheat a greased char-grill pan over a medium-high heat.
Step 3
Char-grill corn and capsicum, turning occasionally, until corn and capsicum are just tender and lightly charred. Set aside to cool.
Step 4
Reduce heat to med. Add pork to the pan & cook for 6 mins. Turn & cook for a further 2 mins or slightly longer for steaks that are thicker than 2cms, until just cooked through. Remove pork from pan & rest for 2 mins.
Step 5
Heat tortillas following packet instructions. Thinly slice pork. Slice corn kernels off cobs.
Step 6
Top tortillas with baby spinach leaves, corn, capsicum, pork, avocado, red onion and coriander. Top each with a dollop of sour cream. Wrap up to enclose filling. Serve with extra lime wedges.
Combine oil, lime zest and juice, paprika, oregano and cumin in a large bowl. Add pork. Season with salt and pepper and toss to coat. Set aside to marinate for 20 minutes.
Step 2
Preheat a greased char-grill pan over a medium-high heat.
Step 3
Char-grill corn and capsicum, turning occasionally, until corn and capsicum are just tender and lightly charred. Set aside to cool.
Step 4
Reduce heat to med. Add pork to the pan & cook for 6 mins. Turn & cook for a further 2 mins or slightly longer for steaks that are thicker than 2cms, until just cooked through. Remove pork from pan & rest for 2 mins.
Step 5
Heat tortillas following packet instructions. Thinly slice pork. Slice corn kernels off cobs.
Step 6
Top tortillas with baby spinach leaves, corn, capsicum, pork, avocado, red onion and coriander. Top each with a dollop of sour cream. Wrap up to enclose filling. Serve with extra lime wedges.
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