Mexican Pork & Street Corn Tacos
All In One Pan
Mexican street corn is our favorite way to feel summer vibes all year round. No matter the weather, one bite of this tasty taco will make everything feel a whole lot sunnier. In this twist on Mexican esquites, crisp kernels are charred on the stovetop to develop a smoky-sweet flavor,then piled into steamy tortillas along with spiced pork, chili-lime crema, and a heap of pickled shallot and jalapeño. Yep, taco night just got a whole lot better.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Shallot
1 unit
Jalapeño
1 unit
Lime
4 tablespoon
Sour Cream
(Contains Milk)
1 unit
Tex-Mex Paste
13.4 ounce
Corn
10 ounce
Ground Pork
1 tablespoon
Southwest Spice Blend
1 unit
Chicken Stock Concentrate
6 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
1 teaspoon
Olive Oil
2 teaspoon
Vegetable Oil
¼ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Halve, peel, and thinly slice shallot. Zest and halve lime. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat.
In a small bowl, combine shallot, juice from whole lime, ¼ tsp sugar (½ tsp for 4 servings), a pinch of salt, and as much jalapeño as you like. Set aside to pickle, stirring occasionally, until ready to serve.
In a second small bowl, combine sour cream, salt, pepper, and lime zest to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
Drain corn, then pat dry with paper towels. Heat a drizzle of oil in a large pan over high heat (if using a nonstick pan, heat without oil). Add corn and cook, stirring occasionally, until lightly charred in spots, 4-6 minutes. (TIP: If corn begins to pop, cover pan.) Turn off heat; transfer to a medium bowl.
Heat a drizzle of oil in same pan over medium-high heat. Add pork and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned, 4-6 minutes. Stir in Southwest Spice and half the Tex-Mex Paste (all the paste for 4 servings); cook until fragrant, 1 minute. Stir in stock concentrate and ¼ cup water. Cook until liquid has mostly reduced and pork is cooked through, 2-3 minutes more.
Reserving veggies, pour pickling liquid to taste into bowl with corn. Stir in a drizzle of olive oil and a big pinch of salt and pepper. Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. Divide tortillas between plates; fill with pork and corn. Top with crema and as many pickled veggies as you like. Serve.
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