Chimichurri Pork Taco

Recipe Directions

1. For best results, take the pork out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the pork longer than this recipe card indicates.
2. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Cut open the package of ground pork (a) and place in the pan. Season with a pinch of salt and pepper. Use a wooden spoon to break up the pork into smaller pieces while it cooks. Cook for 8-10 minutes, stirring occasionally.
3. When the pork is browned and cooked through, remove the pan from the heat. Spoon the meat into a bowl lined with paper towel. Let the pork sit in the bowl to drain the fat.
4. While the pork is draining, return the skillet to medium-high heat. If the pan looks dry, add more oil. Add the corn, peppers and onion (b) to the pan. Season with a pinch of salt and pepper. Saute for 1-2 minutes until the vegetables are warmed up.
5. Add the ground pork back to the pan with the vegetables. Pour the chipotle sauce (c) on top. Stir with a wooden spoon to coat everything with sauce. Turn the heat down to low and simmer while you toast the tortillas.
6. Heat another skillet or saute pan over medium heat. Place the corn tortillas (d) on a plate. Brush each tortilla on both sides with oil and warm in the pan for 20 seconds on each side.
7. We recommend building a taco by spooning ground pork and vegetables into a tortilla, then topping with queso fresco (e) and a spoonful of chimichurri sauce (f). Add optional toppings of shaved cabbage (g) and pickled jalapenos (h) to suit your taste.