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.
White Wine Vinegar
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 from pole to pole. Core, seed, and finely chop poblano. Roughly chop cilantro. Core and dice tomato. Halve lime; cut one half into wedges for serving.
Place sliced onion, vinegar, 2 tsp sugar, ½ tsp salt, and 1 TBSP water in a medium bowl. Toss until sugar and salt are mostly dissolved. Set aside to marinate, tossing occasionally.
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.
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, 1 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.
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 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 lime wedges on the side for squeezing over.