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Pork and Charred Corn Chimichurri Tacos

Pork and Charred Corn Chimichurri Tacos

with Lime Crema and Tomato

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In this delicious mash-up, sweet-and-smoky charred corn is tossed with bright, herbaceous cilantro chimichurri to create the most surprising (and not to mention delicious) salsa. It’s piled into steamy tortillas along with saucy spiced pork, a tangle of veggies, a dollop of lime crema, and a sprinkling of chopped chili. It’s always Tuesday in our hearts!

Allergens:MilkWheatSoy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Long Green Pepper

1 unit

Roma Tomato

1 unit

Lime

2 clove

Garlic

¼ ounce

Cilantro

1 unit

Corn on the Cob

1 unit

Shallot

1 unit

Chili Pepper

10 ounce

Ground Pork

3 tablespoon

Tomato Paste

1 unit

Chicken Stock Concentrate

1 teaspoon

Cumin

4 tablespoon

Sour Cream

(ContainsMilk)

6 unit

Flour Tortillas

(ContainsWheat, Soy)

Not included in your delivery

1 tablespoon

Vegetable Oil

2 tablespoon

Olive Oil

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3849 kJ
Calories920 kcal
Fat56 g
Saturated Fat17 g
Carbohydrate70 g
Sugar15 g
Dietary Fiber6 g
Protein38 g
Cholesterol115 mg
Sodium1170 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Large Pan
Medium Bowl
Plate
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Core, deseed, and thinly slice green pepper. Dice tomato. Zest lime until you have 1 tsp; quarter lime. Mince garlic. Finely chop cilantro. Slice corn kernels off cob; discard cob. Halve, peel, and thinly slice shallot; mince a few slices until you have 1 tsp (2 tsp for 4 servings). Mince chili, removing ribs and seeds first for less heat.

2

Heat a drizzle of oil in a large pan over high heat (if using a nonstick pan, heat without oil). Add corn kernels and cook, stirring occasionally, until golden brown and slightly charred in spots, 4-6 minutes. (TIP: If corn begins to pop, cover pan with a lid.) Season with salt and pepper. Turn off heat; transfer to a medium bowl.

3

Heat a drizzle of oil in same pan over medium-high heat. Add green pepper and cook, stirring, until slightly softened, 2-3 minutes. Add sliced shallot and cook, stirring, until lightly browned and softened, 2-3 minutes more. Season with salt and pepper. Turn off heat; transfer to a plate.

4

Heat another drizzle of oil in same pan over medium-high heat. Add pork and cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. Set aside 1 tsp garlic, then add remaining garlic to pan. Season with salt and pepper and stir to combine. Stir in cooked veggies, tomato paste, stock concentrate, half the cumin, and ¼ cup water (⅓ cup for 4 servings). Cook, stirring, until slightly thickened, 2-3 minutes. Season with salt and pepper. Turn off heat.

5

To bowl with corn, add cilantro, minced shallot, reserved 1 tsp garlic, remaining cumin, juice from 2 lime wedges, and 2 TBSP olive oil (3 TBSP for 4 servings). Season with salt and pepper and stir to thoroughly combine. In a small bowl, combine sour cream, lime zest, salt, and pepper. Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency.

6

Wrap tortillas in damp paper towels and microwave on high until warm, about 30 seconds. Fill each tortilla with pork mixture, tomato, and chimichurri. Drizzle with crema. Garnish with chili if desired. Serve with remaining lime wedges on the side for squeezing over.