w20-r3 Pork Carnitas Tacos

Name: w20-r3 Pork Carnitas Tacos with Pickled Onion and Monterey Jack Cheese
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 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 tablespoon Tomato Paste; 1 unit Chicken Stock Concentrate; 2 tablespoon Sour Cream; 1 teaspoon Chipotle Powder; 6 unit Flour Tortillas; ¼ cup Monterey Jack Cheese; 2 teaspoon Sugar; 2 teaspoon Olive Oil; Salt; Pepper

with Pickled Onion and Monterey Jack Cheese

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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 it 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.

Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

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 tablespoon

Tomato Paste

1 unit

Chicken Stock Concentrate

2 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

Nutrition Values

/ per serving

Energy (kJ)3305 kJ

Calories790 kcal

Fat39 g

Saturated Fat15 g

Carbohydrate69 g

Sugar11 g

Dietary Fiber12 g

Protein36 g

Cholesterol110 mg

Sodium930 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

•Bowl

•Large Pan

•Slotted Spoon

•Paper Towel

•Small Bowl

Instructions

PDF

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 dice poblano into ½-inch squares. 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, tossing from time to time.

Heat a 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, tossing, until browned, 4-5 minutes. Transfer to a plate and set aside.

Heat another 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. Add pork to pan along with 2 TBSP water, fajita spice, 1 TBSP tomato paste (we sent more), and stock concentrate. Scrape up any browned bits on bottom. Cook, stirring, until thick and saucy, 2-3 minutes.

Combine sour cream, a squeeze of lime juice, and a pinch of chipotle powder (use more or less to taste) in a small bowl. Stir in enough water to give mixture a drizzly consistency, 1-2 tsp. Season with salt and pepper. Wrap tortillas in a damp paper towel 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.