Mexican Pork Tacos

It's worth making a larger quantity of this tasty dish and enjoying it on more than one occasion!

Serves 2

30 ml/2 tbsp frozen diced onion
1 pork tenderloin
1 red (bell) pepper, seeded and diced
A pinch of chilli flakes
200 g/7 oz/1 small can chopped tomatoes
2.5 ml/½ tsp ground cumin
½ tsp garlic purée
½ tsp dried oregano
A pinch of cayenne
1 green chilli, diced
½ x 200 g/7 oz/1 small can sweetcorn (corn)
15 ml/1 tbsp tomato purée (paste)

1. Place all the ingredients in the slow cooker and stir well. Cover and cook on High for 4 hours until the meat is really tender.
2. Remove the pork to a chopping board and keep it warm.
3. If the sauce has not thickened to your liking, cook for another 30 minutes until further reduced.
4. Shred the pork using two forks to pull the meat apart. Stir the meat back into the sauce.
5. To serve, wrap the pork mixture in warmed corn tortillas and serve with soured cream and guacamole.

Second serving
Cool the pork mixture, then chill in the fridge. Either serve the next day or freeze and use within three months.

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