Chipotle Pulled Pork Tacos & Nectarine Salsa with Corn & Jalapeño Ranch Salad
Craft

Chipotle Pulled Pork Tacos & Nectarine Salsa

with Corn & Jalapeño Ranch Salad

40 MIN
+$6.99/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
You'll cook tender pulled pork in an irresistible chipotle-tomato sauce—featuring our aromatic pepper sofrito—before piling it into warm flour tortillas along with a sweet nectarine salsa and tangy cotija. A bright romaine salad with summery corn and tomatoes, crispy onions, and spicy jalapeño rounds out the dish.
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  • Nutrition
    PER SERVING
  • Calories
    960 Cals (est.)
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fresh
ingredients
Chipotle Pulled Pork Tacos & Nectarine Salsa with Corn & Jalapeño Ranch Salad
Title
  • 20 oz Cooked Pulled Pork
  • 8 Flour Tortillas
  • 2 tsps Chipotle Chile Paste
  • ¼ cup Tomato Paste
  • 4 Scallions
  • 4 ears Of Corn
  • 2 Tbsps Grated Cotija Cheese
  • 1 Lime
  • ⅓ cup Pepper Sofrito
  • ½ lb Grape Tomatoes
  • 2 Romaine Lettuce Hearts
  • 1 Nectarine
  • ¼ cup Ranch Dressing
  • 5 Tbsps Light Brown Sugar
  • ⅓ cup Crispy Onions Or Shallots
  • ¼ cup Mayonnaise
  • 2 oz Sliced Pickled Jalapeño Pepper
time-saving
tips & techniques
Prepare the ingredients & make the nectarine salsa
1 Prepare the ingredients & make the 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, 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.

Cook the corn
2 Cook the corn

In a large 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.

Glaze the pork
3 Glaze the pork

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.

Warm the tortillas
4 Warm the tortillas

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.

Make the salad & serve your dish
5 Make the salad & serve your dish

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 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!

Tips from Home Chefs

Prepare the ingredients & make the nectarine salsa
1 Prepare the ingredients & make the 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, 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.

2 Cook the corn

In a large 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.

Cook the corn
Glaze the pork
3 Glaze the pork

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.

4 Warm the tortillas

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.

Warm the tortillas
Make the salad & serve your dish
5 Make the salad & serve your dish

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 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!

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