Mexican Pork & Street Corn Tacos

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• chicken stock concentrate
  1 unit
• chili powder
  1 tsp
• corn
  1½ cups
• flour tortillas
  4 unit
• ground pork
  1 lb
• jalapeño
  1 unit
• lime
  1 unit
• olive oil
  2 tbsp
• salt
  1 tsp
• shallot
  1 unit
• sour cream
  ½ cup
• southwest spice blend
  1 unit
• sugar
  ¼ tsp
• vegetable oil
  1 tbsp
• water
  ¼ cup

🍳 Cookware

• small bowl
• small bowl
• large pan
• medium bowl

1. 

   1

   Wash and dry all produce. Halve, peel, and thinly slice shallot . Zest and halve lime . Thinly slice jalapeño into rounds, removing ribs and seeds. Drain corn .

   shallot: 1 unit, lime: 1 unit, jalapeño: 1 unit, corn: 1½ cups
2. 

   2

   In a small bowl , combine shallot, juice from whole lime, sugar , a pinch of salt , and as much jalapeño as you like. Set aside to pickle, stirring occasionally, until ready to serve.

   sugar: ¼ tsp, salt: 1 tsp
3. 

   3

   In a second small bowl , combine sour cream , chili powder , black pepper , and lime zest to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

   sour cream: ½ cup, chili powder: 1 tsp, black pepper: 1 tsp, water: ¼ cup
4. 

   4

   Heat a large pan over medium-high heat. Add corn and cook, without stirring, until browned on bottom, ⏱️ 3 minutes . If corn begins to pop, cover pan. Continue to cook, stirring, until charred all over, ⏱️ 3 minutes more. Turn off heat; transfer to a medium bowl .
5. 

   5

   Heat butter and a drizzle of vegetable 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 minutes . Stir in southwest spice blend and chili powder. 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 minutes . Turn off heat.

   butter: 1 tbsp, vegetable oil: 1 tbsp, ground pork: 1 lb, southwest spice blend: 1 unit, chicken stock concentrate: 1 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: 2 tbsp, flour tortillas: 4 unit