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Pork Carnitas Tacos
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Pork Carnitas Tacos

Pork Carnitas Tacos

with Pickled Onion and Monterey Jack Cheese

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.

Tags:
Spicy
Family Friendly
Allergens:
Milk
Soy
Wheat

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

Total Time35 minutes
DifficultyEasy

Ingredients

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

10 ounce

Ground Pork

1 tablespoon

Fajita Spice Blend

1.5 ounce

Tomato Paste

1 unit

Chicken Stock Concentrate

4 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Chipotle Powder

6 unit

Flour Tortillas

(Contains Soy, Wheat)

¼ cup

Monterey Jack Cheese

(Contains Milk)

Not included in your delivery

2 teaspoon

Sugar

2 teaspoon

Olive Oil

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)3766 kJ
Calories900 kcal
Fat48 g
Saturated Fat19 g
Carbohydrate61 g
Sugar16 g
Dietary Fiber6 g
Protein36 g
Cholesterol130 mg
Sodium1610 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

Medium Bowl
Large Pan
Paper Towel
Small Bowl

Instructions

Prep
1

Wash and dry all produce. Halve and peel onion; finely chop one half and very thinly slice other half. Core, deseed, and dice poblano into ½-inch pieces. Roughly chop cilantro leaves and stems. Dice tomato. Halve lime; cut one half into wedges.

Pickle Onion
2

In a medium bowl, combine sliced onion, vinegar, 2 tsp sugar, ½ tsp salt, and 1 TBSP water. Stir until sugar and salt are mostly dissolved. Set aside, stirring occasionally, until ready to serve.

Cook Pork
3

Heat a 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. Transfer to a plate and set aside.

Make Filling
4

Heat another drizzle of olive oil in same pan over medium-high heat. Add poblano and chopped onion; season with salt and pepper. Cook, stirring, until softened, 3-4 minutes. Add pork along with Fajita Spice, stock concentrate, ¼ cup water (⅓ cup for 4 servings), and half the tomato paste (use all for 4). Cook, scraping up any browned bits from bottom of pan, until thickened and saucy, 1-2 minutes.

Make Crema and Warm Tortillas
5

In a small bowl, combine sour cream, a squeeze of juice from lime half, and a pinch of chipotle powder (taste and add more from there if desired). Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Wrap tortillas in damp paper towels and microwave until warm, about 30 seconds.

Serve
6

Divide filling, tomato, cheese, 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 lime wedges on the side.