Mexican Street Pork Tacos
with Charred Veggies and Lime Crema- Gluten
- Lait
We're bringing Mexico to you in this quick and dirty version of street tacos. Sweet corn and peppers are lightly charred lending a lovely smoky profile, with lime crema as the perfect partner for cooling the palate.
Ingrédients
250 g
Porc haché
6 pièce(s)
Tortillas de farine
(Contient: Gluten)
56 g
Maïs en conserve
200 g
Poivron vert
1 pièce(s)
Jalapeño
113 g
Oignon, haché
1 cs
Assaisonnement mexicain
1 cs
Purée d’ail
14 g
Coriandre
1 pièce(s)
Lime
6 cs
Crème sure
(Contient: Lait)
Pas inclus dans votre livraison
½ cs
Huile*
⅔ cc
Sel*
¼ cc
Poivre*
Ustensiles
Instructions
Before starting, wash and dry all produce. Peel, then mince or grate garlic. Zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop cilantro. Core, then cut bell pepper into 1/4-inch pieces. Drain and rinse corn, then pat dry with paper towels. Finely chop jalapeño, removing the seeds for less heat. (NOTE: We suggest using gloves when prepping jalapeño!)
Heat a large non-stick pan over medium-high heat. When pan is hot, add onions, green peppers, jalapeños and a quarter of the corn (dbl for 4 ppl) to the dry pan. Cook, stirring occasionally, until the veggies are dark golden-brown, 4-5 min. (NOTE: Char in batches for 4 ppl.) Transfer veggies to a plate.
While the veggies char, stir together sour cream, lime zest and lime juice in a small bowl. Season with salt and pepper.
Return the same pan (from step 2) to medium-high. Add 1/2 tbsp oil (dbl for 4 ppl), then pork. Sprinkle with half the Mexican Seasoning, then season with salt and pepper. Cook, breaking up pork into smaller pieces, until no pink remains, 3-4 min.**
Add the garlic, charred veggies and remaining Mexican Seasoning to the pan with pork. Cook, stirring often, until garlic is fragrant and the veggies are warmed through, 1-2 min. Season with salt and pepper.
Wrap the tortillas in paper towels. Microwave until the tortillas are warm and flexible, 1 min. (NOTE: You can skip this step if you don't want to warm the tortillas.) Divide the tortillas between plates, then top with taco filling. Dollop with lime crema. Sprinkle with cilantro and serve with lime wedges alongside.
