Crispy Cantina Cups with Ground Pork
Spiced Sour Cream & Shredded Salad
Cooking time
20 minutes
Servings
4
Calories
690 /serving
How cute is this Mexican-inspired meal? Here’s an innovative technique to get muffin tins working for you in new ways (after all, they could do with a little more use in the kitchen). Line them with wheat tortillas and bake until golden and crisped: you’ve got cantina cups. The filling sizzles with spiced ground pork subtly plumped with grated carrots. Top each one with shredded salad spritzed with lime, and drizzle with spiced sour cream.
We will send you:
- 510g Canadian-raised lean ground pork
- 300g Nantes carrots
- 1 Lime
- 1 Head of Iceberg lettuce
- 86ml Sour cream
- 12 Wheat flour tortillas
- 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites, Wheat
You will need:
Large pan
Grater
Oil
Salt & pepper (S&P)
12-cup muffin pan
Total Fat
41 g
Saturated Fat
11 g
Sodium
1120 mg
Total Carb
51 g
Sugars
9 g
Protein
33 g
Fibre
6 g
Preparation
Make the tortilla cups
Preheat the oven to 375°F. Lightly oil a 12-cup muffin pan. Arrange the tortillas in the muffin pan, shaping them to form cups. Drizzle with oil. Bake, rotating halfway, 8 to 10 min., until crisp and golden.
Cook the pork
Meanwhile, grate the carrots. In a large pan, heat a generous drizzle of oil on medium-high. Add the pork* and ⅓ of the carrots; season with all but a pinch of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Make the salad
Meanwhile, halve the lettuce lengthwise; thinly slice crosswise. Juice the lime. In a large bowl, combine the lettuce, lime juice, remaining carrots, 3 tbsp oil and S&P.
Make the spiced sour cream
In a small bowl, combine the sour cream, 2 tbsp water, the remaining spices and S&P.
Plate your dish
Divide the tortilla cups between your plates. Fill with the pork. Top with a spoonful of the salad. Drizzle with the spiced sour cream. Serve the remaining salad on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
