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Pork Carnitas Tacos

Pork Carnitas Tacos

with Pickled Shallot 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.

Tags:
Spicy
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

Shallot

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

2 tablespoon

Tomato Paste

1 unit

Chicken Stock Concentrate

2 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Chipotle Powder

6 unit

Flour Tortillas

(Contains Soy, Wheat)

¼ cup

Monterey Jack Cheese

(Contains Milk)

Not included in your delivery

2 teaspoon

Sugar

2 teaspoon

Olive Oil

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)3222 kJ
Calories770 kcal
Fat42 g
Saturated Fat16 g
Carbohydrate61 g
Sugar15 g
Dietary Fiber6 g
Protein38 g
Cholesterol120 mg
Sodium1560 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
Paper Towel
Small Bowl

Instructions

Prep
1

Wash and dry all produce. Halve and peel shallot. Finely chop one half; very thinly slice other half. Core, deseed, and dice poblano into ½-inch pieces. Roughly chop cilantro. Dice tomato. Halve lime; cut one half into wedges.

Pickle Shallot
2

In a medium bowl, combine sliced shallot, vinegar, 2 tsp sugar, ½ tsp salt, and 1 TBSP water. Toss until sugar and salt are mostly dissolved. Set aside, tossing from time to time.

Cook Pork
3

Heat a 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. Transfer to a plate using a slotted spoon. Pour out and discard any excess grease in pan.

Make Filling
4

Heat another drizzle of olive oil in same pan over medium-high heat. Add poblano and chopped shallot; season with salt and pepper. Cook, stirring, until softened, 3-4 minutes. Add pork to pan along with Fajita Spice, stock concentrate, 2 TBSP water, and half the tomato paste (use all the tomato paste for 4 servings). Cook, scraping up any browned bits on bottom, until thickened and saucy, 2-3 minutes.

Make Crema and Warm Tortillas
5

In a small bowl, combine sour cream, a squeeze of lime juice, and a pinch of chipotle powder (use more or less to taste). Stir in water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt and pepper. Wrap tortillas in damp paper towels and microwave on high until warm and pliable, about 30 seconds.

Assemble and Serve
6

Divide filling, tomato, cheese, cilantro, pickled shallot, 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.