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Pork Carnitas Tacos

Pork Carnitas Tacos

with Pickled Onion & 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:
One Pan
Family Friendly
Allergens:
Milk
Soy
Wheat

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

Total Time35 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

1 unit

Yellow 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

Southwest 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

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Nutrition Values

/ per serving
Energy (kJ)3640 kJ
Calories870 kcal
Fat45 g
Saturated Fat17 g
Carbohydrate79 g
Sugar14 g
Dietary Fiber3 g
Protein33 g
Cholesterol115 mg
Sodium1610 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 onion; very thinly slice one half and finely chop other half. Core, deseed, and dice poblano into ½-inch pieces. Roughly chop cilantro. Dice tomato. Halve lime; cut one half into wedges.

Pickle Onion
2

In a medium bowl, combine sliced onion, vinegar, 2 tsp sugar, salt (we used ½ tsp kosher salt), and 1 TBSP water. Stir until sugar and salt are mostly dissolved. Set aside, stirring occasionally, until ready to serve.

Cook Pork
3

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, 4-6 minutes. Transfer to a plate and set aside.

Make Filling
4

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 Southwest Spice, stock concentrate, half the tomato paste (use all for 4 servings), and ¼ cup water (⅓ cup for 4). Cook, scraping up any browned bits from bottom of pan, until mixture is thickened and saucy, 1-2 minutes more.

Make Crema and Warm Tortillas
5

While filling cooks, 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.

Serve
6

Divide tortillas between plates; fill with pork filling, tomato, Monterey Jack, cilantro, pickled onion (draining first), and crema. (TIP: Alternatively, you can put everything in individual serving bowls and let everyone assemble their own tacos.) Serve with lime wedges on the side.