Charred Corn and Jalapeño Pork Tacos
with Sour Cream and Cheddar
Ingredients: Ground pork • Flour tortillas (wheat, sulphites) (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) • Thaw-friendly corn (corn, modified vinegar) • Red cabbage • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Chipotle sauce (milk, soy, egg, mustard) (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) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Red wine vinegar • Tex mex paste (mustard) (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) • Jalapeno • Green onion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Pork
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May contain traces of: Milk, Soy)
1 unit(s)
Jalapeño
113 g
Corn Kernels
1 tbsp
Red Wine Vinegar
(May contain traces of: Milk, Soy, Egg, Fish, Mustard, Tree nuts, Sesame, Wheat)
113 g
Red Cabbage, shredded
1 tbsp
Tex-Mex Paste
(Contains: Mustard May contain traces of: Milk, Soy, Egg, Fish, Sesame, Wheat, Gluten, Crustaceans, Sulphites)
4 tbsp
Chipotle Sauce
(Contains: Mustard, Egg, Milk, Soy May contain traces of: Milk, Soy, Egg, Fish, Mustard, Tree nuts, Sesame, Wheat, Gluten, Crustaceans, Sulphites)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
86 mL
Sour Cream
(Contains: Milk May contain traces of: Milk)
1 unit(s)
Green Onion
Not included in your delivery
2.33 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Quarter jalapeño lengthwise, then core. (TIP: We suggest using gloves when prepping jalapeños.)
- To an unlined baking sheet, add corn, 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 for 5-6 min, flipping jalapeños and tossing corn halfway through, until browned in spots.
- When done, transfer charred jalapeños to a cutting board to cool.
- Meanwhile, thinly slice green onion.
- To a medium bowl, add 2 tsp (4 tsp) vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
- To the bowl, add cabbage and green onions, then toss to combine. Set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then pork.
- Cook for 4-5 min, breaking up pork into smaller pieces, until no pink remains.**
- Season with salt and pepper.
- To the pan, add Tex-Mex paste. Cook for 1 min, stirring often, until pork is coated.
- While pork cooks, wrap tortillas in paper towels.
- Microwave for 1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm tortillas.)
- Roughly chop charred jalapeños.
- To the pan with pork, add jalapeños and corn. Cook for 1 min, stirring often, until mixture is combined.
- 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.
