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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
White Wine Vinegar
Diced Pork Tenderloin
Fajita Spice Blend
Chicken Stock Concentrate
Flour Tortillas(ContainsWheat, Soy)
Monterey Jack Cheese(ContainsMilk)
Wash and dry all produce. Halve and peel onion; very thinly slice half and finely chop remaining. Core, deseed, and finely chop poblano. Roughly chop cilantro leaves and stems. Dice tomato. Quarter lime.
In a medium bowl, combine sliced onion, vinegar, 1 tsp sugar (2 tsp for 4 servings), 1 TBSP water, and a pinch of salt. Stir until sugar and salt are mostly dissolved. Set aside to marinate, stirring occasionally, until ready to serve.
Pat diced 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, stirring, until browned and cooked through, 4-5 minutes. Turn off heat. Using a slotted spoon, transfer to a plate. TIP: Carefully pour out any excess grease in pan.
Heat a large drizzle of olive oil in same pan over medium-high 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 (⅓ cup for 4). Cook, stirring, until everything is coated and saucy, 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. 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 remaining lime wedges on the side.