Name: Tortilla with corn, ham hock and coriander jalapeño salsa
Cook time: 165 min
Total time: 165 min
Yield: 4
Ingredients: 1 brown onion (150g); 2 clove garlic; 1 ham hock (1.5kg); 4 corn cobs (1.6kg); 30 gram soft butter; 1/4 cup (60ml) pouring cream; 400 gram truss mini roma or cherry tomatoes; 1 tablespoon olive oil; 4 x 20cm flour tortillas (160g); 1 avocado (250g); Coriander jalapeno salsa; 1/2 cup loosely packed fresh coriander leaves; 1 clove garlic; 250 gram bottled jalapeno chillies, drained; 1/4 red onion (20g); 1 tablespoon lime juice

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.

Serves 4

Cook

2H 45M

Ingredients

1 brown onion (150g)

2 clove garlic

1 ham hock (1.5kg)

4 corn cobs (1.6kg)

30 gram soft butter

1/4 cup (60ml) pouring cream

400 gram truss mini roma or cherry tomatoes

1 tablespoon olive oil

4 x 20cm flour tortillas (160g)

1 avocado (250g)

Coriander jalapeno salsa

1/2 cup loosely packed fresh coriander leaves

1 clove garlic

250 gram bottled jalapeno chillies, drained

1/4 red onion (20g)

1 tablespoon lime juice

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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