Pork Carnitas Tacos
with Pickled Onion and Monterey Jack Cheese
Think of this as a quicker, weeknight-friendly version of carnitas, one that doesn’t involve hours of slow-cooking like the dish typically would. To create that deep, warm profile in minimal time, you’ll add a spice blend and a bit of stock to ground pork, which makes it nice, rich, and saucy. It’s the centerpiece of these tacos, which come with lots of tasty toppings that everyone can add as they please.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Onion
1 unit
Poblano Pepper
¼ ounce
Cilantro
1 unit
Roma Tomato
1 unit
Lime
5 teaspoon
White Wine Vinegar
10 ounce
Ground Pork
1 tablespoon
Fajita Spice Blend
1.5 tablespoon
Tomato Paste
1 unit
Chicken Stock Concentrate
2 tablespoon
Sour Cream
(Contains Milk)
6 unit
Flour Tortillas
(Contains Soy, Wheat)
¼ cup
Monterey Jack Cheese
(Contains Milk)
Not included in your delivery
2 teaspoon
Sugar
4 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Halve and peel onion. Finely chop one half; very thinly slice other half. Core, deseed, and finely chop poblano. Roughly chop cilantro. Dice tomato. Quarter lime.
In a medium bowl, combine sliced onion, vinegar, 2 tsp sugar, ½ tsp salt, and 1 TBSP water. Toss until sugar and salt are mostly dissolved. Set aside to marinate, tossing occasionally.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add pork; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. Turn off heat. Using a slotted spoon, transfer pork to a plate. Pour out and discard any excess grease from pan.
Heat another large drizzle of olive oil in same pan over medium-high heat. Add chopped onion and poblano; season with salt and pepper. Cook, stirring, until softened, 3-4 minutes. Return pork to pan and add Fajita Spice, stock concentrate, half the tomato paste (all for 4 servings), and 2 TBSP water. Cook, stirring, until everything comes together in a saucy mixture, 2-3 minutes.
In a small bowl, combine sour cream, a squeeze of lime juice, and a pinch of salt and pepper. Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency. Meanwhile, wrap tortillas in damp paper towels and microwave on high until warm, about 30 seconds.
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 remaining lime wedges on the side for squeezing over.
Explore Similar Recipes
