Instructions

1. Bake/fry/Slow-roast/BBQ the pork, let it cool, then shred. Set aside.
2. Slice the onion and bell pepper. Chop the garlic and chilli - keep half of the chilli for the salsa. Heat the oil in a large, shallow pan, and gently fry them.
3. Add the spices, salt & pepper, tomato purée and chipotle paste, stir to coat well, then add the tinned tomatoes. Bring to the boil, then gently simmer for 20 minutes.
4. Meanwhile, griddle, grill or barbecue the corn of the cobs and using a sharp knife remove the kernels. Put these aside.
5. When the sauce is velvety, add the beans and corn and cook for a further 10 minutes. You might need to add some water/stock, if the sauce is too thick.
6. Add the shredded pork and cook for 5 minutes to warm through. Turn off the heat, stir through add the coriander leaves and the lime juice, then cover and rest.
7. Make the salsa: halve the cherry tomatoes, chop the spring onions & coriander leaves, then mix with the oil and lime juice. Scatter the remaining chilli bits over it and season to taste.
8. When you’re ready to serve, scatter some salad leaves onto a platter. Warm your tacos in the oven or microwave, then fill them with the pork & bean mixture, topped with some salsa and grated cheese (if liked).
9. Scatter some coriander leaves on top and squeeze some lime juice all over.
10. Share them with friends at a party or enjoy them at a family meal.