Try it out: Hellofresh 28

Reviewing:

Mexican pork and street corn tacos with lime Crema

2 servings prepared

Here's what you get:

Shallot

Lime

Tex-Mex paste

Ground pork

Chicken stock concentrate

Jalapeno

Sour cream

Corn

Southwest spice blend

Flour tortillas (not used)

Addition:

Mission gluten-free spinach herb wrap

Pickle veggies:

This was another quick pickled veggie item. The shallot, lime, sugar and jalapeno was added and set aside. Per instructions I occasionally stirred the veggie mix.

The crema:

For the crema sour cream pepper lime zest, veggie stock and a pinch salt were combined.

The protein:

A nonstick pan was used, after draining and drying the corn I charred with a little bit of avocado oil. After charring that was removed from the pan to a separate Bowl.

The pork was cooked with a little bit of avocado oil with salt and pepper until completely browned and then they spice mix and paste were stirred in. A quarter cup of stock was used to finish it off and the mix was reduced.

Extras:

Since I have to omit gluten I'm using a Gluten free tortilla. Unfortunately I was unable to get plain so hopefully this plays well with the rest of the flavors.

The plate:

This one was pretty awesome. The meat was flavorful and my tortilla substitute didn't get in the way. I'd definitely like to try this with beef at some point.

- Kris

Comments

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Try it out: Hellofresh 31

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