Sizzling Pork Tacos with Mexican Elote

Total Time 30 minutes
Servings -2


For the tacos

  • lbs Copperwood Pork shoulder cut in ½" strips
  • Salt and pepper
  • 3 Garlic cloves finely chopped
  • tsp Ground chili powder
  • 1 tsp Coarsely ground cumin
  • 3 tbsp Vegetable oil
  • 2 dozen Small soft corn tortillas (about 5” diameter) for serving

For the fresh tomato salsa

  • 6 Plum tomatoes finely diced
  • 1 Jalapeno pepper finely diced
  • ½ Medium red onion finely diced
  • 1 Garlic clove minced
  • Lime wedge
  • ¼ tsp Cilantro finely diced
  • Juices of 2 limes
  • Salt and pepper to taste

For the Mexican street style corn

  • 8 Ears of Homegrown Sweet Corn
  • Kosher salt
  • ½ cup Your favourite mayo
  • 3 tbsp Freshly squeezed lime juice
  • tsp Ancho chile powder
  • ½ tsp Smoked paprika
  • ¼ cup Butter (½ stick) melted
  • ¼ cup Crumbled feta cheese
  • ¼ cup Chopped fresh cilantro


For the pork

  • Season the pork generously with salt and pepper. Add the garlic, chili powder and cumin, and mix well, massaging the seasoning into the meat. Let the meat marinate for at least an hour.
  • Over medium heat, add the oil in a wide cast iron skillet then add the meat and let it sizzle, stirring occasionally, until lightly browned and cooked through, 5 to 7 mins. Remove pork from fire.
  • Heat the tortillas on an un-greased hot griddle or cast iron pan. Turn them once or twice until hot and slightly puffed then remove tortillas from griddle and place on cloth napkins.

For the salsa

  • Combine all ingredients in a bowl and refrigerate until ready to serve.

To serve

  • To assemble the tacos, stack 2 hot tortillas on a plate. Spoon on a little sizzled pork, then top with a spoonful of salsa and garnish with cilantro sprigs. Serve and eat immediately.

For the corn

  • In a small bowl, combine the mayo, lime juice, chili powder, paprika, and ¼ tsp of salt and mix well. Cover with plastic wrap and chill in the fridge.
  • Shuck the corn, leaving the end bit to act as a handle. Bring a large pot of salted water to a boil over high heat and par-boil the corn for 3 mins. Drain.
  • Heat a grill (or grill pan) over medium-high heat. Grill the corn, turning every minute or so using tongs, until nicely charred on all sides, about 6 to 8 mins.
  • Baste the grilled corn first with butter, then a second time with the chile-lime mayo. Sprinkle the feta cheese on top and garnish with fresh cilantro.