Festival Classic Lunch: Smoky Grilled Street Corn & Carnitas Tacos

Allergens

Dairy (in the butter), Gluten (in the flour tortillas)

Ingredients

• 6 ears of fresh corn, shucked and silks removed
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, minced
• Salt and pepper, to taste
• 2 pounds pork shoulder, cut into 1
• inch cubes
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 can (19 oz) black beans, rinsed and drained
• 8 small flour tortillas or corn tortillas, warmed
• 1 cup shredded Monterey Jack cheese
• 1 cup chopped cilantro
• 2 limes, cut into wedges
• 1 jalapeño, thinly sliced (optional)

Instructions

1. Preheat a grill or grill pan to medium high heat. In a small bowl, mix together softened butter and minced garlic set aside. Season corn with salt and pepper, to taste. Grill the corn for 5 minutes on each side, or until slightly charred and tender. Remove from the grill and immediately brush with the garlic butter mixture set aside.
2. In a separate pan, heat oil over medium high heat. In a small bowl, mix together cumin, paprika, coriander, oregano, cinnamon, and cloves. Season pork cubes with the spice mixture and add them to the hot pan. Cook for 8 10 minutes, or until browned on all sides and cooked through.
3. Add black beans to the pan with the pork, stirring to combine. Cook for an additional 5 minutes, or until beans are heated through. Remove from heat and let sit. Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes

Chef’s Insight

The key to perfect carnitas is slow cooking and browning the meat before adding the spices. This ensures a tender texture and well-developed flavors.

Notes

The garlic butter mixture can be prepared ahead of time and stored in the refrigerator until ready to use.