for 4 person

Vegetables

2	corn cobs
200 g	pimientos de Padrón
1 tbsp	olive oil
¼ tsp	salt

Sauce

200 g	crème fraîche
2 tbsp	tandoori paste
1 tbsp	lime juice
¼ tsp	salt

Tortillas

	oil for frying
12	corn tortillas

Meat

400 g	pork cutlets
½ tsp	salt
a little	pepper

To serve

1 bunch	coriander, roughly chopped
1 tbsp	garam masala

How it's done

Vegetables

Spread the corn cobs and peppers on a baking tray lined with baking paper, brush with oil, season with salt.

To roast

Approx. 15 mins. in the upper half of an oven preheated to 220 °C. Remove, allow to cool slightly. Remove the corn kernels from the cobs, set aside with the peppers.

Sauce

Mix the crème fraîche, tandoori paste and lime juice in a small bowl, season with salt.

Tortillas

Heat a dash of oil in a non-stick frying pan. Reduce the heat, fry the tortillas one after the other for approx. 2 mins. on each side. Remove, keep warm.

Meat

Heat 1 tbsp of oil in the same frying pan. Fry the meat for approx. 2 mins. on each side, season, cut the meat into strips.

To serve

Plate up the tortillas, top with the sauce, sweetcorn, meat, peppers and coriander. Sprinkle with garam masala.

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