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Pork Carnitas Tacos

Pork Carnitas Tacos

All In One Pan

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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:Family friendlyEasy
Allergens:MilkWheat

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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 unit

Chicken Stock Concentrate

1.5 ounce

Tomato Paste

2 tablespoon

Sour Cream

(ContainsMilk)

1 teaspoon

Chipotle Powder

6 unit

Flour Tortillas

(ContainsWheat)

¼ cup

Monterey Jack Cheese

(ContainsMilk)

Not included in your delivery

2 teaspoon

Sugar

2 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3598 kJ
Calories860 kcal
Fat45 g
Saturated Fat17 g
Carbohydrate79 g
Sugar14 g
Dietary Fiber6 g
Protein34 g
Cholesterol115 mg
Sodium1580 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
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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

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.

3

Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Transfer to a plate and set aside.

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. Return pork to pan along with Fajita Spice, stock concentrate, half the tomato paste (use all for 4 servings), and ¼ cup water (⅓ cup for 4). Cook, scraping up any browned bits from bottom of pan, until mixture is thickened and saucy, 1-2 minutes.

5

While filling cooks, in a small bowl, combine sour cream, a squeeze of juice from lime half to taste, and a pinch of chipotle powder (add more to taste if you like things spicy). 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 and pliable, 30 seconds.

6

Divide tortillas between plates; top with pork filling, tomato, Monterey Jack, cilantro, pickled onion (draining first), and crema. (TIP: Alternatively, you can put everything in individual serving bowls and let everyone assemble their own tacos.) Serve with lime wedges on the side.