Quick & Easy

Tortilla with corn, ham hock and coriander jalapeño salsa

The ham hock can be cooked a day or two before it’s needed. Keep the ham from the bone, covered with the reserved liquid, in the fridge; reheat it when needed in a saucepan over a low heat.
tortilla with corn, ham hock and coriander jalapeño salsa

Combat foodwaste the tasty way!

2H 45M


Coriander jalapeno salsa


1.Peel and quarter onion. Peel and bruise garlic. Combine ham hock, onion and garlic in large saucepan; cover with cold water. Bring to the boil. Simmer, covered, about 2 hours or until ham is falling off the bone. Reserve ⅓ cup cooking liquid. Remove ham from water; cool slightly. Discard skin, fat and bone. Pull meat apart into chunks; place in medium heatproof bowl. Add reserved cooking liquid to ham; cover to keep warm.
2.Meanwhile, cook corn in large saucepan of boiling water, covered, about 20 minutes or until tender; drain. Cool slightly; cut kernels from cobs. Blend or process corn with butter and cream until a coarse purée. Season to taste. Reheat corn in same pan, stirring, over low heat, or microwave on high about 1 minute or until hot. Cover to keep warm.
3.Make coriander jalapeño salsa. Coarsely chop coriander. Peel and crush garlic. Seed and finely chop chilli. Peel and finely chop onion. Combine coriander, garlic, chilli, onion and juice in small bowl; season to taste.
4.Preheat grill (broiler). Place tomatoes on oven tray; drizzle with half the oil, season. Grill about 2 minutes or until tomatoes begin to soften.
5.Brush tortillas with remaining oil; place on oven tray. Grill tortillas until browned lightly both sides. Place tortillas on serving plates.
6.Peel and seed avocado; cut into quarters. Spread tortillas with creamed corn then top with ham, tomatoes and avocado; sprinkle with salsa.

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