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Mexican Recipes
Diced Pork Carnitas Tacos

Diced Pork Carnitas Tacos

with Pickled Onion and Monterey Jack Cheese

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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!

Tags:Spicy
Allergens:MilkWheat

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Red Onion

1 unit

Poblano Pepper

¼ ounce

Cilantro

1 unit

Roma Tomato

1 unit

Lime

5 teaspoon

White Wine Vinegar

8 ounce

Diced Pork Tenderloin

1 tablespoon

Fajita Spice Blend

1 unit

Chicken Stock Concentrate

1.5 ounce

Tomato Paste

2 tablespoon

Sour Cream

(ContainsMilk)

6 unit

Flour Tortillas

(ContainsWheat)

¼ cup

Monterey Jack Cheese

(ContainsMilk)

Not included in your delivery

Salt

Pepper

2 teaspoon

Sugar

4 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3096 kJ
Calories740 kcal
Fat32 g
Saturated Fat13 g
Carbohydrate60 g
Sugar16 g
Dietary Fiber6 g
Protein37 g
Cholesterol110 mg
Sodium1550 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.
Instructions
Instructionsarrow up iconarrow up icon
Prep
Prep
1

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.

Pickle Onion
Pickle Onion
2

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.

Cook Pork
Cook Pork
3

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.

Make Filling
Make Filling
4

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.

Make Crema and Warm Tortillas
Make Crema and Warm Tortillas
5

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.

Serve
Serve
6

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.