PORK AND CORN TACOS WITH CILANTRO-LIME CREMA

Pork and Corn Tacos with Cilantro-Lime Crema image

This is based on a Hello Fresh recipe but with a few changes as the original is bland. If desired, include Cheddar, cotija, or queso fresco cheese.

Provided by vpecchia

Categories World Cuisine Recipes Latin American Mexican Main Dishes Tacos

Time 1h

Yield 8

Number Of Ingredients 25

Ingredients

1 medium lime
2 medium shallots, thinly sliced
1 medium jalapeno pepper, thinly sliced, or to taste
½ teaspoon white sugar
¼ teaspoon salt
½ cup sour cream
½ medium lime, juiced
2 tablespoons finely chopped fresh cilantro
½ teaspoon ancho chile powder
1 teaspoon water, or as needed
1 (16 ounce) package frozen corn kernels
1 tablespoon olive oil
1 teaspoon ancho chile powder
salt and ground black pepper to taste
1 tablespoon salted butter
1 tablespoon olive oil
2 pounds ground pork
4 teaspoons ancho chile powder
4 teaspoons taco seasoning
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chicken bouillon powder
salt and ground black pepper to taste
¼ cup water
8 (6 inch) warm corn tortillas, or as needed

Steps:

Prepare pickled vegetables: zest and juice the lime. Set zest aside for cilantro-lime crema. Combine lime juice with shallots, jalapeno, sugar, and salt in a small bowl; set aside. Stir occasionally while preparing the rest of the meal.
Prepare cilantro-lime crema: combine reserved lime zest with sour cream, lime juice, cilantro, and ancho chili powder in a small bowl. Add water, a little at a time, until crema has a pourable consistency. Refrigerate until needed.
Prepare charred corn: place frozen corn in a microwave-safe bowl; microwave on high until thawed, 2 to 3 minutes. Spread corn between two paper towels and blot to dry.
Heat a large dry pan over medium-high heat. Spread corn evenly in the pan and roast until browned on the bottom, about 3 minutes. Stir and continue to cook until charred on all sides, 5 to 7 minutes more. Transfer to a serving bowl.
Prepare pork tacos: combine butter and olive oil in the same pan over medium-high heat until butter has melted. Cook and stir pork in the hot pan until browned and crumbly, 5 to 7 minutes. Stir in 4 teaspoons chile powder, taco seasoning, garlic powder, cumin, bouillon powder, salt, and pepper. Add water and cook until liquid has reduced and mixture has thickened, 2 to 3 minutes. Taste and adjust spices as needed.
While the liquid is reducing, drain the pickling juice from the vegetables and pour it into the corn. Stir in 1 tablespoon olive oil, 1 teaspoon chile powder, salt, and pepper.
Fill warm tortillas with pork and corn. Top with pickled vegetables and drizzle with crema.

Nutrition Facts : Calories 441.7 calories, Carbohydrate 30.1 g, Cholesterol 83.7 mg, Fat 25.7 g, Fiber 4.3 g, Protein 24.6 g, SaturatedFat 9.5 g, Sodium 319.7 mg, Sugar 3.5 g