Pork and Charred Corn Chimichurri Tacos

🥘 Ingredients

• chicken stock concentrate
  1 unit
• chili pepper
  1 unit
• cilantro
  1 bunch
• corn on the cob
  2 ears
• cumin
  1 tsp
• flour tortillas
  4 unit
• garlic
  2 cloves
• ground pork
  12 oz
• lime
  1 unit
• long green pepper
  1 unit
• olive oil
  2 tbsp
• roma tomato
  1 unit
• shallot
  1 unit
• sour cream
  2 tbsp
• tomato paste
  1 tbsp
• vegetable oil
  2 tbsp

🍳 Cookware

• large pan
• medium bowl
• plate

1. 

   1

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

   long green pepper: 1 unit, roma tomato: 1 unit, lime: 1 unit, garlic: 2 cloves, cilantro: 1 bunch, corn on the cob: 2 ears, shallot: 1 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 ⏱️ 5 minutes . 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
3. 

   3

   Heat a drizzle of oil in same pan over medium-high heat. Add green pepper and cook, stirring, until slightly softened ⏱️ 3 minutes . Add sliced shallot and cook, stirring, until lightly browned and softened ⏱️ 3 minutes more. Season with salt and pepper. Turn off heat; transfer to a plate .
4. 

   4

   Heat another drizzle of oil in same pan over medium-high heat. Add ground pork and cook, breaking up meat into pieces, until browned and cooked through ⏱️ 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. Cook, stirring, until slightly thickened ⏱️ 2 minutes . Season with salt and pepper. Turn off heat.

   ground pork: 12 oz, tomato paste: 1 tbsp, chicken stock concentrate: 1 unit, cumin: 1 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 . 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: 2 tbsp, sour cream: 2 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: 4 unit