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Mexican Pork & Street Corn Tacos with Chili Lime Crema Recipe

Mexican Pork & Street Corn Tacos with Chili Lime Crema recipe
HelloFresh

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.

Ingredients

1 unit Shallot
1 unit Jalapeño
1 unit Lime
4 tablespoon Sour Cream
1 teaspoon Chili Powder
13.4 ounce Corn
10 ounce Ground Pork
1 tablespoon Southwest Spice Blend
1 unit Chicken Stock Concentrate
6 unit Flour Tortillas
1 teaspoon Olive Oil
1 teaspoon Vegetable Oil
1 tablespoon Butter
¼ teaspoon Sugar
Salt
Pepper

Method

1
Wash and dry all produce. Halve,
2
peel, and thinly slice shallot. Zest and
3
halve lime. Thinly slice jalapeño into
4
rounds, removing ribs and seeds for
5
less heat.
6
In a small bowl, combine shallot,
7
juice from whole lime, ¼ tsp sugar (½
8
tsp for 4 servings), a pinch of salt, and
9
as much jalapeño as you like. Set aside
10
to pickle, stirring occasionally, until
11
ready to serve.
12
In a second small bowl, combine sour
13
cream, ¼ tsp chili powder (you’ll use
14
more later), salt, pepper, and lime zest
15
to taste. Add water 1 tsp at a time until
16
mixture reaches a drizzling consistency.
17
Drain corn, then pat very dry
18
with paper towels. (TIP: The drier your
19
corn, the less likely it is to pop in the
20
pan.) Heat a large, dry pan (preferably
21
nonstick; if not, add a drizzle of oil)
22
over medium-high heat. Add corn and
23
cook, without stirring, until browned
24
on bottom, 3-4 minutes. (TIP: If corn
25
begins to pop, cover pan.) Continue to
26
cook, stirring, until charred all over, 3-4
27
minutes more. Turn off heat; transfer to
28
a medium bowl.
29
Heat 1 TBSP butter and a drizzle of
30
oil in same pan over medium-high heat.
31
Add pork and a pinch of salt and pepper.
32
Cook, breaking up meat into pieces, until
33
browned, 4-6 minutes. Stir in Southwest
34
Spice and ¼ tsp chili powder (½ tsp for
35
4 servings; you’ll use the rest in the next
36
step). Cook until fragrant, 1 minute. Stir
37
in stock concentrate and ¼ cup water.
38
Cook until liquid has mostly reduced and
39
pork is cooked through, 2-3 minutes.
40
Turn off heat.
41
Reserving veggies, pour pickling
42
liquid to taste into bowl with corn. Stir
43
in a drizzle of olive oil, remaining chili
44
powder, and a big pinch of salt and
45
pepper. Wrap tortillas in damp paper
46
towels and microwave until warm and
47
pliable, 30 seconds. Divide tortillas
48
between plates and fill with pork and
49
corn. Top with crema and as many
50
pickled veggies as you like. Serve.
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