4 soft flour tortillas. I go with the Small (Mission Foods says they're for fajitas. I say, "I'll be the judge of that, Mission Foods.")
2 tablespoons of canola oil
salt and pepper
How To Do It
Grill the corn, turning, until it's lightly charred on all sides. Using a gas stove, you can set the ear itself over direct flame on the range. Or, use a grill pan.
While the corn is cooking, heat the oil in a small frying pan. Fold the tortillas and half and place them in the oil two-at-a-time for 1 or 2 minutes per side. Move them to a plate lined with paper towel and salt them. Everything is better with a dash of kosher salt. Especially when just coming out of oil.
Spread the shredded pork in a thin layer on a cookie sheet, and stick under the broiler for a few minutes. The pork should start to get some color, spatter, and hiss. This is how it tells you that it will love you forever (and also that it's done). Remove from the heat and add the pork to a large mixing bowl.
When the corn is done, stand it vertically on end over a cutting board, and slice the kernels off with a chef's knife. Break up any sections that are still together as you add them to the pork bowl.
Add the chopped cilantro, lime juice, salt and pepper, and give it a good mix.
Open the tortillas and spread a little sour cream at the base of the fold. Then, pack the tortilla with the pork mixture. Top with the avocado.
Garnish with some more chopped cilantro if you want to take a fancy looking picture, or impress your dinner guests, and it's taco time! Enjoy.
Recipe by Howe I Eat at http://www.howeieat.com/home-cooking/shredded-pork-tacos-carnitas/