Pork And Charred Corn Chimichurri Tacos
with Lime Crema and Tomato
The week just isn’t complete without a taco night. If you agree (and how could you not?), you’re in luck! Our chefs put together a Tex-Mex-style taco that’s sure to satisfy. There’s pork and poblano pepper simmered in tangy salsa verde, fresh tomato salsa, Southwest-spiced crema, and Monterey Jack cheese all piled into steamy-soft tortillas. Taco’bout a killer meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
13.4 ounce
Corn
1 unit
Long Green Pepper
1 unit
Shallot
1 unit
Lime
2 clove
Garlic
¼ ounce
Cilantro
1 unit
Roma Tomato
1 unit
Chili Pepper
10 ounce
Ground Pork
1.5 ounce
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
Kosher Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Drain and rinse half the corn (all the corn for 4 servings); pat very dry with paper towels. Halve, core, and thinly slice green pepper into strips. Halve, peel, and thinly slice shallot; mince a few slices until you have 1 tsp (2 tsp for 4). Zest lime until you have 1 tsp; quarter lime. Mince garlic. Finely chop cilantro leaves and stems. Dice tomato. Mince chili.
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 golden brown and lightly charred in spots, 4-6 minutes. (TIP: If corn begins to pop, cover pan.) 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 (you’ll use the rest later), 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 charred corn, add cilantro, minced shallot, juice from 2 lime wedges, remaining cumin, reserved garlic, and 2 TBSP olive oil (3 TBSP for 4 servings). Season with salt and pepper; 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 until warm and pliable, 30 seconds. Fill with pork mixture, tomato, and chimichurri. Drizzle with crema. Garnish with chili if desired. Serve with remaining lime wedges on the side.
