Meal Kit
Chile Relleno and Sweet Corn Fritter Tacos
with lime crema and queso fresco
Prep & Cook Time: 40-50 min.
Cook Within: 7 days
Difficulty Level: Intermediate
Spice Level: Mild
Contains: Milk, Wheat
Chef
Ryan Pugh
We're used to bringing you tacos from all around the world, but we're returning to Mexico for the flavors here. But with a lovely twist: crunchy corn and jalapeno cheesy fritters fill these tacos with both the yummy and the texture. Classic but new tacos, classic but new Home Chef.
In Your Box (serves 2)
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1 oz. Grated Cotija Cheese
- 6 fl. oz. Canola Oil
- 3 oz. Corn Kernels
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4 oz. Corn Muffin Mix
- ½ oz. Cilantro
- 1 Jalapeño Pepper
- 1 Roma Tomato
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2 oz. Sour Cream
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6 Small Flour Tortillas
- 1 Lime
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories903
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Carbohydrates101g
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Fat54g
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Protein13g
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Sodium1826mg
Recipe Steps
You Will Need
- Salt
- 3 Mixing Bowls
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If adding protein, cook with 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add to tacos as desired. If using Beyond sausage, crumble into bite-sized pieces. Break up sausage until warmed through, 6-8 minutes. Vegetarian sausage will not brown. If using ground beef, break up until no pink remains and beef reaches minimum internal temperature, 4-6 minutes. If using ground turkey, break up until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes. If using shrimp, pat dry and cook until opaque and shrimp reaches minimum internal temperature, 2-3 minutes per side.
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1 Prepare Ingredients and Make Lime Crema
Core tomato and coarsely chop. Halve lime and juice. Mince cilantro, leaves and stems. Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. Mix sour cream, 2 tsp. lime juice (reserve remaining for pico de gallo), and a pinch of salt in a mixing bowl. Set aside.
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2 Make the Pico de Gallo
Combine tomato, half the cilantro (reserve remaining for garnish), 1 Tbsp. remaining lime juice, and a pinch of salt in another mixing bowl. Mix well and set aside.
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3 Make the Fritters
Place a large non-stick pan over medium heat and add canola oil. Let heat, 5 minutes. While canola oil heats, combine corn muffin mix and ¼ cup water in another mixing bowl until smooth. Stir in corn, jalapeño, and ¼ tsp. salt.
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4 Cook the Fritters
Line a plate with a paper towel. Test oil temperature by adding a pinch of fritter batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Working in batches, carefully add 1 Tbsp. dollops of fritter batter to hot oil, 2-3 at a time. Cook undisturbed until golden brown, 2-4 minutes per side. Flip fritters gently (use chopsticks or tongs for best results). Remove fritters to towel-lined plate. Repeat with remaining batter. Batter should make about 8-10 fritters total. Season cooked fritters with a pinch of salt.
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5 Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warmed, 30-60 seconds. Plate dish as pictured on front of card, filling tortillas with fritters, pico de gallo, lime crema, cheese, and remaining cilantro. Bon appetit!
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