Mexican Pork & Street Corn Tacos

🥘 Ingredients

• Southwest Spice Blend
  2 tbsp
• butter
  1 tbsp
• chicken stock concentrate
  2 unit
• chili powder
  2 tsp
• corn
  26.8 oz
• flour tortillas
  12 unit
• ground pork
  20 oz
• jalapeno
  2 unit
• lime
  2 unit
• olive oil
  1 tsp
• paper towels
• pepper
• salt
• shallot
  2 unit
• sour cream
  1/2 c
• sugar
  ½ tsp
• vegetable oil
  1 tsp

🍳 Cookware

• small bowl
• small bowl
• pan
• medium bowl

1. 

   1

   Wash and dry all produce. Halve, peel, and thinly slice shallot . Zest and halve lime . Thinly slice jalapeno into rounds, removing ribs and seeds for less heat.

   shallot: 2 unit, lime: 2 unit, jalapeno: 2 unit
2. 

   2

   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 jalapeno as you like. Set aside to pickle, stirring occasionally, until ready to serve.

   sugar: ½ tsp, salt
3. 

   3

   In a second small bowl , combine sour cream , ¼ tsp chili powder (you'll use more later), salt , pepper , and lime zest to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

   sour cream: 1/2 c, chili powder: 2 tsp, salt, pepper
4. 

   4

   Drain corn , then pat very dry with paper towels . (TIP: The drier your corn, the less likely it is to pop in the pan.) Heat a large, dry pan (preferably nonstick; if not, add a drizzle of vegetable oil ) over medium-high heat. Add corn and cook, without stirring, until browned on bottom, 3-4 minutes. (TIP: If corn begins to pop, cover pan.) Continue to cook, stirring, until charred all over, 3-4 minutes more. Turn off heat; transfer to a medium bowl .

   corn: 26.8 oz, paper towels, vegetable oil: 1 tsp
5. 

   5

   Heat butter and a drizzle of oil in same pan over medium-high heat. Add ground pork and a pinch of salt and pepper . Cook, breaking up meat into pieces, until browned, 4-6 minutes. Stir in Southwest Spice Blend and ¼ tsp chili powder (½ tsp for 4 servings; you'll use the rest in the next step). Cook until fragrant, ⏱️ 1 minute . Stir in chicken stock concentrate and ¼ cup water. Cook until liquid has mostly reduced and pork is cooked through, 2-3 minutes. Turn off heat.

   butter: 1 tbsp, ground pork: 20 oz, salt, pepper, Southwest Spice Blend: 2 tbsp, chicken stock concentrate: 2 unit
6. 

   6

   Reserving veggies, pour pickling liquid to taste into bowl with corn. Stir in a drizzle of olive oil , remaining chili powder, and a big pinch of salt and pepper . Wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds . Divide tortillas between plates and fill with pork and corn. Top with crema and as many pickled veggies as you like. Serve.

   olive oil: 1 tsp, salt, pepper, flour tortillas: 12 unit, paper towels