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.
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 unit
Chicken Stock Concentrate
1.5 ounce
Tomato Paste
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 onion. Finely chop one half; very thinly slice other half. Core, deseed, and dice poblano into ½-inch pieces. Roughly chop cilantro leaves and stems. Dice tomato. Halve lime; cut one half into wedges.
In a medium bowl, combine sliced onion, vinegar, 2 tsp sugar, ½ tsp salt, and 1 TBSP water. Stir until sugar and salt are mostly dissolved. Set aside, stirring occasionally, until ready to serve.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. Transfer to a plate and set aside.
Heat another drizzle of olive oil in same pan over medium-high heat. Add poblano and chopped onion; season with salt and pepper. Cook, stirring, until softened, 3-4 minutes. Return pork to pan along with Fajita Spice, stock concentrate, ¼ cup water (⅓ cup for 4 servings), and half the tomato paste (use all for 4). Cook, scraping up any browned bits from bottom of pan, until mixture is thickened and saucy, 1-2 minutes.
In a small bowl, combine sour cream, a squeeze of juice from lime half to taste, and a pinch of chipotle powder (add more to taste if you like things spicy). 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 until warm and pliable, 30 seconds.
Divide filling, tomato, Monterey Jack, cilantro, pickled onion, and crema between tortillas. (TIP: Alternatively, you can put everything in individual serving bowls and let everyone assemble their own tacos.) Serve with lime wedges on the side.
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