Drain and rinse corn. Pat dry. Halve, core and thinly slice
green pepper into strips. Halve, peel and thinly slice shallot.
Mince a few slices to make 1 tsp. Zest 1 tsp of lime. Quarter
lime. Mince garlic. Finely chop cilantro leaves and stems. Dice
tomato. Mince chili.
Heat drizzle of oil in pan. Add corn and cook until brown and
lightly charred in spots. If pops, cover pan. Season with salt
and pepper. Transfer to medium bowl.
Heat a drizzle of oil on same pan. Add green pepper and cook
until lightly softened 3-4 minutes. Add sliced shallot and cook 3
- 4 more minutes until lightly browned and softened. Season
with salt and pepper. Remove from pan.
Add pork to same pan and cook, breaking meat into pieces
until browned and cooked through. Set aside 1 tsp of garlic
and add remaining garlic to pan. Season with salt and pepper,
stir to combine. Stir in cooked veggies, tomato paste, stock
concentrate, 1/2 tsp cumin and 1/4 cup water. Cook, stirring,
until slightly thickened, 2 - 3 minutes. Season with salt and
pepper. Turn off heat.
To bowl with charred corn, add cilantro, minced shallot, juice
from 2 lime wedges, 1/2 tsp cumin, reserved garlic and 2 TB
olive oil. Season with salt and pepper. Stir to combine.
In small bowl, combine sour cream, lime zest, salt and pepper.
Stir in water 1 tsp at time until mixture reaches desired
consistency.
Heat tortillas. Fill with pork mixture, tomato and chimichurri
corn mix, drizzle with cream. Garnish with chili if desired.
Serve with lime wedge.
Originally Submitted
12/28/2019
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