Carnitas may not seem like the most weeknight-friendly meal...until now! Luckily, our chefs are also innovators, and have thus transformed this classic Mexican dish into one that doesn’t involve hours of slow-simmering and pork-shoulder-shredding. To create it in just 30 minutes, you’ll be cooking diced pork tenderloin with warm, smoky spices, tomato paste, chicken stock, poblano, and onion. The flavorful filling is then piled into steamy tortillas along with pickled onion, fresh tomato, Monterey Jack, and tangy lime crema. Taco ‘bout a weeknight wonder!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
White Wine Vinegar
Diced Pork Tenderloin
Fajita Spice Blend
Chicken Stock Concentrate
Monterey Jack Cheese(ContainsMilk)
Wash and dry all produce. Halve and peel onion. Finely chop one half; very thinly slice other half. Core, deseed, and finely chop poblano. Roughly chop cilantro. Dice tomato. Quarter lime.
In a medium bowl, combine sliced onion, vinegar, 2 tsp sugar, ½ tsp salt, and 1 TBSP water. Toss until sugar and salt are mostly dissolved. Set aside to marinate, tossing occasionally.
Pat pork dry with paper towels. Heat a large 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. Turn off heat. Using a slotted spoon, transfer pork to a plate. Pour out and discard any excess grease from pan.
Heat another large drizzle of olive oil in same pan over mediumhigh heat. Add chopped onion and poblano; season with salt and pepper. Cook, stirring, until softened, 3-4 minutes. Return pork to pan and add Fajita Spice, stock concentrate, half the tomato paste (all for 4 servings), and ¼ cup water. Cook, stirring, until everything comes together in a saucy mixture, 1-2 minutes.
In a small bowl, combine sour cream, a squeeze of lime juice, and a pinch of salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Meanwhile, wrap tortillas in damp paper towels and microwave on high until warm, about 30 seconds.
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 remaining lime wedges on the side.