Pork and Charred Corn Chimichurri Tacos

🥘 Ingredients

• chicken stock concentrate
  2 unit
• chili pepper
  1 unit
• cilantro
  ½ ounce
• corn on the cob
  2 unit
• cumin
  2 tsp
• flour tortillas
  12 unit
• garlic
  4 clove
• ground pork
  20 oz
• lime
  2 unit
• long green pepper
  2 unit
• olive oil
  3 tbsp
• pepper
• roma tomato
  2 unit
• salt
• shallot
  2 unit
• sour cream
  4 tbsp
• tomato paste
  6 tbsp
• vegetable oil
  2 tbsp

🍳 Cookware

• zester
• large pan
• medium bowl
• large pan
• plate
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Core, deseed, and thinly slice long green pepper . Dice roma tomato . Zest lime using a zester until you have 1 tsp; quarter lime. Mince garlic . Finely chop cilantro . Slice corn kernels off corn on the 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 pepper , removing ribs and seeds first for less heat.

   long green pepper: 2 unit, roma tomato: 2 unit, lime: 2 unit, garlic: 4 clove, cilantro: ½ ounce, corn on the cob: 2 unit, shallot: 2 unit, chili pepper: 1 unit
2. 

   2

   Heat a drizzle of vegetable 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 .

   vegetable oil: 2 tbsp, salt, pepper
3. 

   3

   Heat a drizzle of oil in same large 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. 

   4

   Heat another drizzle of oil in same large pan over medium-high heat. Add ground 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 , chicken 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.

   ground pork: 20 oz, tomato paste: 6 tbsp, chicken stock concentrate: 2 unit, cumin: 2 tsp
5. 

   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.

   olive oil: 3 tbsp, sour cream: 4 tbsp
6. 

   6

   Wrap flour tortillas in damp paper towels and microwave on high until warm, ⏱️ 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.

   flour tortillas: 12 unit