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One-Pan Pork Carnitas Tacos

One-Pan Pork Carnitas Tacos

with Cheese, Onion, and a Lime Crema

One-Pot Wonder
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Rated 3.4 / 4out of 730 ratings
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Think of this as a quicker, weeknight-friendly version of carnitas, one that doesn’t involve hours of slow-cooking like the dish typically would. To create that deep, warm profile in minimal time, you’ll add a spice blend and a bit of stock to ground pork, which makes it nice, rich, and saucy. It’s the centerpiece of these tacos, which come with lots of tasty toppings that everyone can add as they please.

Tags:Spicy
Allergens:MilkWheat

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

Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit

Red Onion

1 unit

Poblano Pepper

½ ounce

Cilantro

2 unit

Roma Tomato

1 unit

Lime

5 teaspoon

White Wine Vinegar

20 ounce

Ground Pork

1 tablespoon

Fajita Spice Blend

2 tablespoon

Tomato Paste

1 unit

Chicken Stock Concentrate

4 tablespoon

Sour Cream

(ContainsMilk)

12 unit

Flour Tortillas

(ContainsWheat)

½ cup

Monterey Jack Cheese

(ContainsMilk)

Not included in your delivery

2 teaspoon

Sugar

4 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat40 g
Saturated Fat14 g
Carbohydrate57 g
Sugar6 g
Dietary Fiber4 g
Protein32 g
Cholesterol110 mg
Sodium1080 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
Utensilsarrow down iconarrow down icon
Medium Bowl
Large Pan
Slotted Spoon
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

Wash and dry all produce. Halve and peel onion. Finely chop one half; very thinly slice other half from pole to pole. Core, seed, and finely chop poblano. Roughly chop cilantro. Core and dice tomatoes. Halve lime; cut one half into wedges for serving.

Pickle Onion
Pickle Onion
2

Add sliced onion, vinegar, 2 tsp sugar, ½ tsp salt, and 1 TBSP water to a medium bowl. Toss until sugar and salt are mostly dissolved. Set aside to marinate, tossing occasionally.

Cook Pork
Cook Pork
3

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add pork, breaking up meat into pieces. Season with salt and pepper. Cook until browned, 4-5 minutes. Transfer to a plate using a slotted spoon. Pour out and discard any excess grease in pan.

Finish Filling
Finish Filling
4

Heat another large drizzle of olive oil in same pan over medium-high heat. Add chopped onion and poblano. Season with salt and pepper. Cook, tossing, until softened, 3-4 minutes. Return pork to pan and add fajita spice, 2 TBSP tomato paste (we sent more), stock concentrate, and 2 TBSP water. Cook, stirring, until everything comes together in a saucy mixture, 2-3 minutes.

Make Crema and Warm Tortillas
Make Crema and Warm Tortillas
5

Combine sour cream, a squeeze of lime juice, and a pinch of salt and pepper in a small bowl. Stir in a splash or two of water to give crema a drizzly consistency. Meanwhile, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.

Assemble and Serve
Assemble and Serve
6

Divide filling, tomatoes, 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 lime wedges on the side for squeezing over.