Deconstructed Corn Tacos
Ingredients
- Harissa ⓘ
- 5 dried ancho chilies ⓘ
- 1 red bell pepper
- 4 garlic cloves
- 1/4 cup olive oil ⓘ
- 1 teaspoon cumin ⓘ
- 1 teaspoon coriander
- 1 teaspoon chili powder ⓘ
- salt, to taste ⓘ
- Deconstructed Corn Tacos ⓘ
- 2 ears corn, husked ⓘ
- 2 tablespoons olive oil ⓘ
- 1 white onion, minced ⓘ
- 2 cloves garlic, minced ⓘ
- 1 lime ⓘ
- 1 teaspoon chili powder ⓘ
- 1/4 cup parsley or cilantro, chopped ⓘ
- 1/2 cabbage, chopped ⓘ
Instructions
- In an oven turned onto the highest temperature, toast the ancho chiles until fragrant, 5-7 minutes. Keep an eye on them so they don't burn. Remove the seeds and stem, and put them in a small bowl filled with boiling water. Let this soak for about 20 minutes.
- Meanwhile roast the bell pepper over a flame until the skin is blistered. Make sure the skin is nearly all blistered - I made the mistake of only partially doing my own, which made my job lots harder in the end. Put the blistered bell pepper in a paper bag and let this sit for 5 minutes.
- Take that pepper and discard the stem, seeds, and skin. In a food processor, puree the chilis, pepper, garlic, olive oil and spices.
- Roast the ears of corn over a flame, charring them. Note that the corn will get a little violent and there will be loud popping noises - don't be alarmed! All very normal.
- Once roasted, shave off the kernels.
- In a saute pan over medium heat, add half the olive oil and onion. Cook the onion for around 10 minutes, until just beginning to brown. Add the garlic, for about 1 minute, then the corn, for about 5 minutes. Season with lime juice, salt, and chili powder to taste.
- Take corn mixture off the heat and stir in chopped herbs.
- (Optional) While the corn is cooking, season the chicken with salt, pepper, and chili powder. Over medium high heat, add the remaining olive oil and cook the chicken, about 4 minutes on each side.
- Serve chicken, corn and harissa with cabbage, avocados and feta.
Nutrition & Diet Analysis (per serving)
776
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).