Pork Carnitas Tacos

with Pickled Onion and Monterey Jack Cheese

 

By Hello Fresh

 

Cooking Time: 30 mins

Servings: 4

Nutrition: 760 Calories

Ingredients:

 

  • Red Onion- 1
  • Poblano Pepper-1
  • Cilantro- 1/2 oz
  • Roma Tomato- 2
  • Lime- 1
  • White Wine Vinegar- 5 tsp
  • Ground Pork- 20 oz
  • Fajita Spice Blend- 1 tbsp
  • Tomato Paste- 2 tbsp
  • Chicken Stock Concentrate- 1
  • Sour Cream- 4 tbsp
  • Chipotle Powder- 1 tsp
  • Flour Tortillas- 12
  • Monterey Jack Cheese- 1/2 cup

 

 

1  PREP.    Wash and dry all produce. Halve and peel onion. Finely chop one half; very thinly slice other half from pole to pole. Core, seed, and dice poblano into ½-inch squares. Roughly chop cilantro. Core and dice tomato. Halve lime. Cut one half into wedges.

 

2  PICKLE ONION.     Place sliced onion, vinegar, 2 tsp sugar, ½ tsp salt, and 1 TBSP water in a medium bowl. Toss until sugar and salt are mostly dissolved. Set aside, tossing from time to time.

 

3 COOK PORK.       Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork, breaking up meat into pieces. Season with salt and pepper. Cook, tossing, until browned, 4-5 minutes. Transfer to a plate and set aside.

 

4  FINISH FILLING.        Heat another drizzle of olive oil in same pan over medium-high heat. Add chopped onion and poblano. Season with salt and pepper. Cook, tossing, until softened, 3-4 minutes. Add pork to pan along with 2 TBSP water, fajita spice, 1 TBSP tomato paste (we sent more), and stock concentrate. Scrape up any browned bits on bottom. Cook, stirring, until thick and saucy, 2-3 minutes.

 

5  MAKE CREMA AND WARM TORTILLAS     Combine sour cream, a squeeze of lime juice, and a pinch of chipotle powder (use more or less to taste) in a small bowl. Stir in enough water to give mixture a drizzly consistency, 1-2 tsp. Season with salt and pepper. Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.

 

6  ASSEMBLE AND SERVE.     Divide filling, tomato, cheese, cilantro, pickled onion, and crema between tortillas. (TIP: You can put everything in individual serving bowls and let everyone assemble their own tacos.) Serve with lime wedges on the side for squeezing over.