with Pickled Onion and Monterey Jack Cheese
By Hello Fresh
Cooking Time: 30 mins
Nutrition: 760 Calories
- 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.