Pork
- 1 1/2 lbs. pork tenderloin cut into 1/4-inch cubes
- 1 TBS EACH chili powder , ancho chili powder
- 1 1/4 teaspoon salt
- 1 tsp EACH garlic powder, ground cumin, brown sugar
- 1/2 tsp EACH dried oregano, smoked paprika, onion powder, ground coriander
- 1/4 teaspoon pepper
- 1/4-1/2 teaspoon cayenne pepper optional for more heat
- 2 tablespoons olive oil
- 3 tablespoons mild chopped green chiles (half of a 4 oz. can)
- 1 tablespoon apple cider vinegar (maybe half? Was a little sour)
- 1 tablespoon lime juice
Avocado Crema
- 1 avocado
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
For serving
- 1 Recipe Corn Salsa (see below)
- 10 Corn or flour tortillas 6-inch
- lime juice
- hot sauce
- crumbled cotija
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Avocado Crema: Add all of the Avocado Crema ingredients to your blender and blend until smooth, scraping sides down as needed. May make 6 hours ahead of time and refrigerate in an airtight container.
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Corn Salsa: Prepare Corn Salsa anytime before making pork and store in the refrigerator.
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Pork: While the pork is still on the cutting board, pat it dry then sprinkle it with all of the seasonings. Toss until evenly coated.
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Heat oil in a large cast iron skillet over medium high heat. Add the pork in a single layer and let brown for 1-2 minutes then continue to cook and stir just until cooked through (don’t overcook, 145-155 degrees F). When almost cooked through, stir in green chiles , lime juice and vinegar. Taste and season with additional salt or cayenne pepper to taste.
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To serve: Top tortillas with pork, Corn Salsa, Avocado Crema, freshly squeezed lime juice, hot sauce to taste and optional Cotija.
CORN SALSA:
- 4 ears of sweet corn husks removed
- 1 red bell pepper diced
- 2 Roma tomatoes diced
- 3/4 cup diced English cucumber
- 1/4 cup diced red onions
- 1-2 jalapenos seeded, deveined, minced (1 for mild) –I did 1/2 and it wasn’t even noticable
- 1/3 cup packed cilantro minced
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 1/2 tsp EACH EACH ground cumin, salt
- 1/4 tsp EACH garlic powder, smoked paprika, pepper
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GRILL CORN: Lightly brush each ear of corn with olive oil. Grease and heat grill to high heat (450 degrees). Once hot, add corn and close the lid. Cook 2-3 minutes on each side, rotating the corn until all of the sides are lightly charred, about 10-12 minutes, closing the lid in between rotations. Set the corn aside and allow to cool enough to handle. Cut the kernels off of the cob and transfer to a large bowl.
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OR SKILLET CORN: Cut the kernels off of the cob. Heat 1 tablespoon olive oil in large cast iron skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char approximately 5-7 minutes. Transfer kernels to a large bowl.
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ASSEMBLE: Add all of the remaining Corn Salsa ingredients to the grilled corn and toss tot evenly coat. Season with additional lime juice and/or salt and pepper to taste.
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SERVE: Let rest for 30-60 minutes at room temperature to let the flavors meld or serve immediately. Corn Salsa will keep covered in the fridge for up to 4-5 days days, but is best the first day.
Carlsbad Cravings© Original