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Charred Corn and Jalapeño Pork Tacos
20-MIN MEAL
Spicy
Quick
Charred Corn and Jalapeño Pork Tacos

with Sour Cream and Cheddar

5 min
Difficulty: 2/3
Mexican

Charred corn, jalapeños and chipotle sauce add layers of delicious, spicy smokiness to these pork tacos. A sprinkling of cheddar and a refreshing crunch from the cabbage provides some respite from the mild heat! Ingredients: Ground pork • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Thaw-friendly corn (corn, modified vinegar) • Red cabbage • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Green onion • Jalapeno pepper.

Allergens

Sulphites
Soy
Mustard
Wheat
Milk
Sulphites
Crustaceans
Egg
May contain traces of allergens
Sesame
Tree nuts
Fish
Gluten

Utensils

Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Whisk
Medium Bowl

Tags

Spicy
Quick
Ingredients
Ground Pork

Ground Pork

250 g

Flour Tortillas

Flour Tortillas

6 unit(s)

Jalapeño

Jalapeño

1 unit(s)

Corn Kernels

Corn Kernels

113 g

Red Wine Vinegar

Red Wine Vinegar

1 tbsp

Red Cabbage, shredded

Red Cabbage, shredded

113 g

Tex-Mex Paste

Tex-Mex Paste

1 tbsp

Chipotle Sauce

Chipotle Sauce

4 tbsp

Cheddar Cheese, shredded

Cheddar Cheese, shredded

0.5 cup

Sour Cream

Sour Cream

2 unit(s)

Green Onion

Green Onion

1 unit(s)

Oil

Oil

2.33 tbsp

Sugar

Sugar

0.25 tsp

Pepper

Pepper

0.125 tsp

Salt

Salt

0.25 tsp

Preparation
1
Char corn and jalapeños

  • Quarter jalapeño lengthwise, then core. (TIP: We suggest using gloves when prepping jalapeños.)
  • Add corn to an unlined baking sheet, then pat dry with paper towels.
  • Add jalapeños next to corn. Drizzle 1 tsp (2 tsp) oil over jalapeños, then spread over both sides. Season with a pinch of salt.
  • Broil in the top of the oven, flipping jalapeños and tossing corn halfway through, until dark-brown in spots, 5-6 min.
  • When done, transfer charred jalapeños to a cutting board to cool.

2
Prep and make slaw

  • Meanwhile, thinly slice green onion.
  • Add 2 tsp (4 tsp) vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, to taste, then whisk to combine.
  • Add cabbage and green onions to the bowl, then toss to combine. Set aside.

3
Cook pork

  • Heat a large non-stick pan over medium-high heat.
  • When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork.
  • Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
  • Season with salt and pepper.
  • Add Tex-Mex paste to the pan. Cook, stirring often, until pork is coated, 1 min.

4
Warm tortillas and chop jalapeños

  • While pork cooks, wrap tortillas in paper towels.
  • Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm tortillas.) 
  • Roughly chop charred jalapeños. 

5
Finish pork filling

  • Add jalapeños and corn to the pan with pork. Cook, stirring often, until mixture is combined, 1 min.
  • Remove the pan from heat, then stir in chipotle sauce until combined and warmed through.

6
Finish and serve

  • Divide tortillas between plates. Top with coleslaw, cheese and pork filling.
  • Dollop sour cream over top.

Nutrition per serving

1040

kcal

Calories

61

g

Fat

21

g

Saturated Fat

81

g

Carbohydrate

22

g

Sugar

5

g

Dietary Fiber

43

g

Protein

130

mg

Cholesterol

1780

mg

Sodium

0.5

g

Trans Fat

1250

mg

Potassium

450

mg

Calcium

6

mg

Iron

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