Pork and Charred Corn Chimichurri Tacos
with Lime Crema and Tomato
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!
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
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
(Contains Milk)
6 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
1 tablespoon
Vegetable Oil
2 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
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.
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