- Pork:
- 1 1/2 lbs. pork tenderloin, cut into cubes
- 1 T. chili powder
- 1 T. ancho chili powder
- 1 1/4 tsp. salt
- 1 tsp. garlic powder
- 1 tsp. ground cumin
- 1 tsp. brown sugar
- 1/2 tsp. dried oregano
- 1/2 tsp. smoked paprika
- 1/2 tsp. onion powder
- 1/2 tsp. ground coriander
- 1/4 tsp. pepper
- 1/4-1/2 tsp. cayenne pepper (optional more for heat)
- 2 T. olive oil
- 3 T. mild chopped green chiles (half of a 4 oz. can)
- 1 T. apple cider vinegar
- 1 T. lime juice
- Avocado Crema
- 1 Avocado From Mexico
- 1/2 c. sour cream or Greek yogurt
- 2 T. mayonnaise
- 1 T. lime juice
- 1/2 t. salt
- 1/4 t. ground cumin
- 1/4 t. garlic powder
- Corn Salsa:
- 4 ears sweet corn, husks removed
- 1 red bell pepper, diced
- 1 Roma tomatoes, diced
- 3/4 c. English cucumber, diced
- 1/4 c. red onions, diced
- 1-2 jalapenos, seeded, deveined, minced (1 for mild)
- 1/3 c. packed cilantro, minced
- 2 T. lime juice
- 1 T. apple cider vinegar
- 1/2 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 tsp. garlic powder
- 1/4 tsp. smoked paprika
- 1/4 tsp. pepper
- For Serving:
- 10 ea. corn or flour Mission tortillas,, 6 inch
- lime juice
- hot sauce
- crumbled cotija cheese
- Avocados From Mexico slices
Instructions
- 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.
- Corn Salsa: 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. 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. 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.
- 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. 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.
- To serve: Top tortillas with pork, Corn Salsa, Avocado Crema, freshly squeezed lime juice, hot sauce to taste and optional Cotija.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
