Pork Carnitas Tacos with Pickled Onion and Monterey Jack Cheese

2 servings

Ingredients

• 1 red onion
• 1 poblano pepper
• 1/4 oz. cilantro
• 1 roma tomato
• 1 lime
• 5 teaspoon white wine vinegar
• 10 oz. ground pork
• 1 tablespoon fajita spice blend
• 1 bouillon cube
• 1.5 oz. tomato paste
• 2 tablespoon sour cream
• 1 teaspoon chipotle powder
• 6 flour tortillas
• 1/4 cup Monterey Jack cheese
• 2 teaspoon sugar
• 2 teaspoon olive oil
• kosher salt
• pepper

Fajita Spice Blend (there will be extra for future use)

• 4 teaspoons chili powder
• 2 teaspoon ground cumin
• 2 teaspoon paprika
• 2 teaspoon Salt
• 2 teaspoon sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper or less to taste

Directions

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 1/2 inch pieces. Roughly chop cilantro. Dice tomato. Halve lime; cut one half into wedges.

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

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.

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, tomato paste and 1/4 cup water. Cook, scraping up any browned bits from bottom of pan, until mixture is thickened and saucy, 1-2 minutes.

In a small bowl, combine sour cream, a squeeze of juice from lime half to taste, and a pinch of chipotle powder. Stir in water 1 teaspoon 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.

Divide filling, tomato, Monterey Jack, cilantro, pickled onion and crema between tortillas. Serve with lime wedges.

Recipe originally found on Hello Fresh.

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