Charred Corn and Jalapeño Double Pork Tacos
with Sour Cream and Cheddar
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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Ground Pork
6 unit(s)
Flour Tortillas
(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)
1 unit(s)
Jalapeño
113 g
Corn Kernels
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
113 g
Red Cabbage, shredded
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)
4 tbsp
Chipotle Sauce
(Contains Mustard, Soy, Egg, Milk May contain Fish, Sesame, Soy, Sulphites, Wheat)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
2 unit(s)
Sour Cream
(Contains Milk)
1 unit(s)
Green Onion
Not included in your delivery
2.33 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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 jalapeños.
- Add charred 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.
- Divide tortillas between plates. Top with coleslaw, cheese and pork filling.
- Dollop sour cream over top.
If you've opted for double pork, cook it in the same way the recipe instructs you to cook the regular portion of pork. Work in batches, if necessary.