Dave’s Street Tacos with Mexican Street Corn

 

1½ pounds lean ground beef

½ pound chorizo or ground pork

Yellow onion, diced

Fresh Cilantro

Kosher salt and fresh ground pepper

2 chipotles with adobo sauce

2 tablespoons Chile powder

2 teaspoons ground cumin

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons paprika

¼ cup chicken, beef or vegetable stock

Corn or flower street taco tortillas

Hot sauce, for topping

Lime wedges, for serving

 

For the meat:

In a large bowl, mix the beef and pork together with the spices, chopped chipotles and 2 tablespoons of the adobo sauce. If using chorizo, just mix the beef with the spices, then mix in the chorizo. You can substitute all the spices with your favorite Mexican spice blend if you like.

In a large skillet, cook the meat until it’s completely done. I like mine a little on the overdone side with a little crisp on the meat. Add the stock as needed for desired consistency. I like to keep mine a little on the dry side. Turn the heat off and cover until serving.

Warm the tortillas in a skillet, on a grill or over a gas flame.

Build the tacos using two tortillas, the meat, chopped onion and cilantro. Top with hot sauce, a pinch of salt and a lime squeeze.

 

Mexican Street Corn

6 to 8 medium ears sweet corn, shucked and silk removed

1/2 cup Mexican crema, or sour cream

1/2 cup mayonnaise

1/2 cup minced cilantro

1 clove garlic, minced

1 teaspoon Chile powder

2 teaspoons lime zest, from one lime

2 tablespoon lime juice, from one lime

1/2 cup cotija cheese, crumbled

Lime wedges, for squeezing

 

Heat your grill to high.

In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt if needed. Set aside.

Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.

Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cotija cheese. Top with more Chile powder, cilantro and serve with lime wedges.