App Mexican Street Corn *tacos* Recipe

Season & Sear

Preheat oven to 300°F (150°C). Pat the pork pieces dry and season evenly with 2 tsp kosher salt, 1 tsp black pepper, 1 tsp ground cumin, and 1 tsp oregano. Heat 2 tbsp vegetable oil in a large ovenproof Dutch oven or heavy pot over medium-high heat. Sear pork in batches, 3–4 minutes per side, until deeply browned. Transfer seared pork to a plate.

Braise

Reduce heat to medium. Add the quartered onion and smashed garlic to the pot and cook 2 minutes until fragrant. Return pork to the pot. Pour in 1 cup chicken or pork stock, the juice of 1 orange and 1 lime, and add 2 bay leaves. The liquid should come about 1/3 up the pork pieces; add a little more stock or water if needed.

Slow Roast

Cover the pot and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the pork shreds easily with a fork. Check once at 1.5 hours to ensure liquid isn’t evaporating—add a splash of water if necessary.

Crisp the Carnitas

When tender, remove pork to a rimmed baking sheet and shred into bite-sized pieces with two forks, discarding bay leaves. Increase oven to 425°F (220°C) or heat a skillet to medium-high. Toss shredded pork with any accumulated juices to moisten, spread in an even layer on the baking sheet and roast for 12–15 minutes to crisp edges (or pan-fry in oil in batches until crispy), turning once for even browning.

Preheat a grill or grill pan over medium-high heat. Brush the corn ears lightly with 1 tbsp olive oil and grill, turning occasionally, until charred in spots, about 8–10 minutes. Let cool slightly, then use a knife to cut the kernels from the cobs into a bowl (should yield about 1.5 cups).

Combine the grilled corn kernels with 1 diced Roma tomato, 1/4 cup diced red onion, 1/2 seeded and minced jalapeño (if using), 2 tbsp chopped cilantro, 1 tbsp lime juice, 1/2 tsp kosher salt and 1/4 tsp black pepper. Toss gently and taste; adjust salt or lime as needed. Set aside to allow flavors to meld.

In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream (or crema), 1 tbsp lime juice, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp minced chipotle (optional), 1/4 tsp salt and 1 tsp water to reach a spreadable consistency.

Fold in 1/4 cup finely crumbled cotija cheese, reserving additional cotija for garnish. Taste and adjust seasoning—add more lime for brightness or more chipotle for heat. Chill briefly if time allows.

Warm the 2 tortillas in a dry skillet or wrapped in foil in a low oven until pliable. Spread about 1.5–2 tbsp of the street corn sauce across each tortilla, leaving a small border.

Divide the crispy carnitas evenly between the two tortillas (about 6–8 oz cooked pork total). Spoon 2–3 tbsp grilled corn pico de gallo over the carnitas on each taco.

Top each taco with a sprinkle of extra crumbled cotija (about 1 tbsp per taco), a few cilantro leaves, and a dusting of chili powder or smoked paprika. Serve immediately with lime wedges for squeezing.