Pork Carnitas Tacos
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Pork Carnitas Tacos

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. To create it in minimal time, you’ll add a spice blend and a bit of stock to make ground pork rich and saucy. That warmly flavored meat is the centerpiece of these tacos, which also come with a solid selection of tasty toppings to choose from.

Allergens:
Milk
Soy
Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

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 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

sideBannerName

Nutrition Values

/ per serving
Energy (kJ)3389 kJ
Calories810 kcal
Fat45 g
Saturated Fat16 g
Carbohydrate60 g
Sugar15 g
Dietary Fiber6 g
Protein35 g
Cholesterol120 mg
Sodium1250 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Bowl
Large Pan
Plate
Slotted Spoon
Paper Towel

Instructions

Prep
1

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 finely chop poblano. Roughly chop cilantro. Core and dice tomato. Halve lime; cut one half into wedges for serving.

Pickle Onion
2

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 to marinate, tossing occasionally.

Cook Pork
3

Heat a large 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 until browned, 4-5 minutes. Transfer to a plate using a slotted spoon. Pour out and discard any excess grease in pan.

Finish Filling
4

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, tossing, until softened, 3-4 minutes. Return pork to pan and add Fajita Spice, 1 TBSP tomato paste (we sent more), stock concentrate, and 2 TBSP water. Cook, stirring, until everything comes together in a saucy mixture, 2-3 minutes.

Make Crema and Warm Tortillas
5

Combine sour cream, a squeeze of lime juice, and a pinch of salt and pepper in a small bowl. Stir in a splash or two of water to give crema a drizzling consistency. Meanwhile, wrap tortillas in damp paper towels and microwave on high until warm, about 30 seconds.

Assemble and Serve
6

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.