Chipotle Pulled Pork Tacos & Nectarine Salsa

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Roughly chop the lettuce. Halve the tomatoes. Quarter the lime. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve, pit, and small dice the nectarine. Roughly chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handling. In a large bowl, combine the ranch dressing, mayonnaise, the juice of 2 lime wedges, half the cotija, and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. In a separate bowl, combine the sliced white bottoms of the scallions, diced nectarine, the juice of the remaining lime wedges, and a drizzle of olive oil; season with salt and pepper.

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened (be careful, as the corn may pop as it cooks). Transfer to a bowl. Wipe out the pan.

Heat the same pan on medium- high until hot. Add the pulled pork. Cook, stirring occasionally and breaking the meat apart with a spoon, 2 to 3 minutes, or until lightly browned. Add the pepper sofrito (carefully, as the liquid may splatter), sugar, tomato paste, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until combined. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the pork is heated through and the sauce is slightly thickened. Turn off the heat.

If using a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.

To the bowl of dressing, add the chopped lettuce, cooked corn, and halved tomatoes. Stir to combine. Taste, then season with salt and pepper if desired. Assemble the tacos using the warmed tortillas, glazed pork, nectarine salsa, and remaining cotija. Serve the tacos with the salad on the side. Garnish the salad with the crispy onions or shallots and sliced green tops of the scallions. Enjoy!