Corn Chimichurri Pork Tacos Recipe

Get your noms on this Taco Tuesday with this one skillet Corn Chimichurri Pork Tacos Recipe! With a spicy corn and cilantro chimichurri, and juicy ground pork with poblano peppers topped with cool lime crema, these tacos pack an enormous amount of flavor in each and every tortilla.

Course Dinner

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings tacos

Calories 369kcal

Author Karly Gomez

Ingredients

For the Corn Chimichurri

2 cups fresh corn kernels
2 tablespoons minced shallot
⅓ cup cilantro minced
1 ½ teaspoon garlic minced
1 ½ teaspoon cumin
1 tablespoon fresh lime juice
3 ½ tablespoons olive oil
sea salt to taste
cracked pepper to taste

For the Lime Crema

⅓ cup sour cream
1 teaspoon lime zest
2 teaspoons fresh lime juice
sea salt to taste
cracked pepper to taste
water as needed, to thin

For the Pork

1 tablespoon olive oil
2 poblano peppers seeded and sliced into thin strips
¼ cup shallot sliced thin
sea salt to taste
cracked pepper to taste
1 ½ lbs ground pork
1 tablespoon garlic minced
7 tablespoons tomato paste
2 teaspoons chicken stock concentrate
2 teaspoons cumin
⅓ cup water
12 tortillas
½ cup cotija cheese

US Customary - Metric

Instructions

In a large skillet over medium-high heat, add the fresh corn kernels and cook until charred, around 5 minutes. Remove from pan and place in a large bowl. Add remaining chimichurri ingredients and toss gently to combine. Set aside.
In a small bowl, whisk together the sour cream, lime zest, lime juice, salt and pepper. Add water, 1 teaspoon at a time, until crema reaches a drizzling consistency. Set aside.
In same skillet the corn was cooked in, add ½ tablespoon olive oil and heat to medium-high. When olive oil is shimmering, add the poblano pepper and cook until slightly tender, around 3 minutes. Add the shallot and continue to cook for another 2-3 minutes, or until softened and lightly browned. Season with salt and pepper, then remove from pan and set aside.
Heat another ½ tablespoon of olive in the pan, then add the pork and cook, breaking the meat up as it cooks, until no longer pink, around 5 minutes. Add garlic and cook for 1 minute, then season with salt and pepper. Stir in the cooked poblano peppers and shallot, then add the tomato paste, stock concentrate, cumin, and water. Stir to combine and allow to thicken for 2-3 minutes. Adjust seasoning as desired.
Scoop pork mixture into warmed tortillas, then top with corn chimichurri. Drizzle with lime crema and sprinkle with cotija and enjoy!

Nutrition