1 1/2 Cups of Pre-Roasted Hatch Chili Peppers
2 Packages of Prickly Pear Chipotle Jerky
1/2 Cup Chopped Onions
1/2 Cup Fresh Corn
1 to 2 Tbsp of Grapeseed Oil (or cooking oil of choice)
1 tsp of Cumin
1 tsp of Paprika
1 tsp of Garlic Powder
Salt to taste
10 to 15 Corn or Flour Tortillas
Avocado and Pico De Gallo recommended for garnish.
Start with heating your cooking oil in a skillet at about medium to medium-high. When the oil is shimmering and ready, add the onions and sauté them until they begin to become translucent.
Add all of your spices and stir to coat the onions. Now you can add the jerky and hatch chilis, and allow them to cook together for about five to ten minutes, stirring occasionally to prevent anything from becoming too hot and sticking to the bottom of your pan.
Next, add your corn, and continue to sauté and stir the mixture until the corn is brighter in color and cooked through. Now you can turn your pan down to low, or even off depending on your stove and stir in the cilantro to wilt it down. Don’t overcook it! You still want it to be bright green. You can salt to taste here.
Once it’s done, simply take the mixture off the heat, and start building some amazing tacos, y’all! Warm or fire up your tortillas for best taco results.