- 1 1/4 pounds ground pork
- 1 tablespoon olive oil
- 1 1/2 teaspoons ancho chili powder
- 1 teaspoon cinnamon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup water
- Kosher salt
- Freshly ground pepper
- 2 heads Bibb or Boston lettuce, leaves separated
- 1 avocado, chopped
- Apple Corn Salsa (recipe below)
- Pickled Onions (recipe below)
- Apple Corn Salsa
- 1 large honeycrisp apple, finely chopped
- 1/2 cup frozen corn kernels, thawed
- 1 jalapeno, minced
- 1 bunch scallions, chopped
- 1 lime, juiced
- 1 tablespoon Dixie Crystals Light Brown Sugar
- Cilantro, finely chopped, to taste
- Kosher salt
- Pickled Onions
- 1 medium red onion, thinly sliced
- 1 cup warm water
- 1/2 cup apple cider vinegar
- 1 tablespoon Dixie Crystals Extra Fine Granulated Sugar
- 1 teaspoon Kosher salt
- Heat olive oil in a medium skillet over medium-high heat. Add ground pork and cook, stirring occasionally and using a spoon to break the meat into crumbles, until cooked through and browned. Season generously with Kosher salt and freshly ground pepper. Add ancho chili powder, cinnamon, garlic powder, onion powder and water. Stir to combine, scraping up any flavorful browned bits stuck to the bottom of the pan, and let cook until sauce thickens to coat the pork. Remove from heat and transfer to a serving bowl.
- Top lettuce leaves with a spoonful of cinnamon chili pork and apple corn salsa, a few pieces of chopped avocado and pickled onions, and if desired, a drizzle of sriracha or other hot sauce. Serve immediately.
Apple Corn Salsa
- Combine apple, corn, jalapeno and scallions in a small bowl. Add juice from 1/2 lime and brown sugar. Season with Kosher salt. Let sit for at least 15 minutes to allow flavors to meld, although it can be made up to a day ahead and refrigerated. Taste and add more lime juice, if desired. Stir in desired amount of cilantro before serving.
- Combine warm water, vinegar, sugar and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved. Place onion in a jar or bowl. Pour vinegar mixture over onions and let sit at room temperature for at least 1 hour. Preferably, cover jar or bowl and place in refrigerator for at least 1 day. Pickled onions will last for a few weeks stored in the refrigerator. Use leftover pickled onions to top tacos, nachos, sandwiches, salads and more!
Recipe developed for Dixie Crystals by Chris Cockren at @Shared Appetite.