- Pork:
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1 1/2 lbs. pork tenderloin, cut into cubes
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1 T. chili powder
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1 T. ancho chili powder
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1 1/4 tsp. salt
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1 tsp. garlic powder
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1 tsp. ground cumin
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1 tsp. brown sugar
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1/2 tsp. dried oregano
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1/2 tsp. smoked paprika
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1/2 tsp. onion powder
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1/2 tsp. ground coriander
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1/4 tsp. pepper
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1/4-1/2 tsp. cayenne pepper (optional more for heat)
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2 T. olive oil
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3 T. mild chopped green chiles (half of a 4 oz. can)
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1 T. apple cider vinegar
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1 T. lime juice
- Avocado Crema
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1 Avocado From Mexico
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1/2 c. sour cream or Greek yogurt
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2 T. mayonnaise
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1 T. lime juice
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1/2 t. salt
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1/4 t. ground cumin
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1/4 t. garlic powder
- Corn Salsa:
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4 ears sweet corn, husks removed
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1 red bell pepper, diced
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1 Roma tomatoes, diced
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3/4 c. English cucumber, diced
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1/4 c. red onions, diced
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1-2 jalapenos, seeded, deveined, minced (1 for mild)
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1/3 c. packed cilantro, minced
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2 T. lime juice
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1 T. apple cider vinegar
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1/2 tsp. ground cumin
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1/2 tsp. salt
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1/4 tsp. garlic powder
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1/4 tsp. smoked paprika
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1/4 tsp. pepper
- For Serving:
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10 ea. corn or flour Mission tortillas,, 6 inch
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lime juice
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hot sauce
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crumbled cotija cheese
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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!
