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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
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.
