Express
Chipotle Sliced Pork and Corn Tacos
with pineapple salsa
Prep & Cook Time: 10-15 min.
Cook Within: 4 days
Difficulty Level: Intermediate
Spice Level: Spicy
Contains: Milk, Wheat
Chef
Rachel Post
What's for dinner? These smoky and sweet flavor bombs are the perfect solution to a long day and provide the perfect quick bite! Chipotle tacos so nice we made sure you could eat them thrice!
In Your Box (serves 2)
- 10 oz. Sliced Pork
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6 Small Flour Tortillas
- 5 oz. Corn Kernels
- 2 fl. oz. Enchilada Sauce
- 2 oz. Pineapple Chunks
- 2 Green Onions
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1 oz. Shredded Cheddar-Jack Cheese
- 0.7 oz. Diced Jalapeño Pepper
- 0.28 oz. Lemon Juice
- ½ tsp. Chipotle Seasoning
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) VPrzrlPR
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Calories700
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Carbohydrates61g
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Fat29g
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Protein49g
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Sodium1560mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
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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If using diced chicken breasts, pat dry. Follow same instructions as sliced pork in Steps 1 and 2, stirring occasionally, 5-7 minutes.
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If using shrimp, pat dry. Follow same instructions as sliced pork in Steps 1 and 2, cooking 2-3 minutes per side.
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If using steak strips, follow same instructions as sliced pork in Steps 1 and 2, stirring occasionally, 4-6 minutes. Rest, 3 minutes.
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1 Start the Filling
Pat sliced pork dry. Coarsely chop, then separate pieces. Season all over with 1/4 tsp. salt and chipotle seasoning (use less if spice-averse).
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add sliced pork to hot pan and stir occasionally until browned, 2-4 minutes.Pork will finish cooking in a later step. -
2 Finish the Filling
Add corn, 1/4 tsp. salt, and enchilada sauce to hot pan. Stir occasionally until combined and sliced pork reaches a minimum internal temperature of 145 degrees, 3-4 minutes.
Remove from burner. Rest, 3 minutes.While filling cooks, continue recipe. -
3 Prepare the Salsa
Coarsely chop pineapple.
Trim and thinly slice green onions, keeping white and green portions separate.Combine pineapple, lemon juice, jalapeños (to taste), green portions of green onions, a pinch of salt, and 1 tsp. olive oil in a mixing bowl. Set aside. -
4 Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warmed, 30-60 seconds.
If tortillas come folded, keep folded.Plate dish as pictured on front of card, filling tortillas with pork mixture and topping with cheese, salsa, and green portions of green onions. Bon appétit!
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