Pork Carnitas Tacos

Saucy spiced ground pork tacos with sautéed poblano, pickled onion, tomato, cilantro, chipotle crema, and Monterey Jack.

Ingredients

• 6 flour tortillas
• 10 oz ground pork
• 1 red onion, divided
• 1 poblano pepper
• 1 Roma tomato
• 1 lime
• ¼ oz cilantro, chopped
• 5 teaspoons white wine vinegar
• 1 tablespoon Fajita Spice Blend
• 1 chicken stock concentrate
• 1 tablespoon tomato paste
• 2 tablespoons sour cream
• 1 teaspoon chipotle powder
• ½ cup Monterey Jack cheese
• 2 teaspoons sugar
• Olive oil
• Salt and black pepper

Instructions

1. Wash and dry the produce. Halve and peel the onion; finely chop one half and very thinly slice the other. Core, seed, and finely chop the poblano. Roughly chop the cilantro. Core and dice the tomato. Halve the lime and cut one half into wedges.
2. Add the sliced onion, vinegar, 2 teaspoons sugar, ½ teaspoon salt, and 1 tablespoon water to a medium bowl. Toss until the sugar and salt are mostly dissolved and set aside to pickle, tossing occasionally.
3. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the pork, breaking it into pieces. Season with salt and pepper and cook until browned, 4–5 minutes. Transfer to a plate and discard excess grease from the pan.
4. Heat another drizzle of olive oil in the same pan. Add the chopped onion and poblano; season with salt and pepper and cook until softened, 3–4 minutes. Return the pork and add the Fajita Spice Blend, tomato paste, stock concentrate, and 2 tablespoons water. Cook until saucy and combined, 2–3 minutes.
5. Combine the sour cream, a squeeze of lime juice, chipotle powder, and a splash of water in a small bowl. Season with salt and pepper. Wrap the tortillas in a damp paper towel and microwave until warm, about 30 seconds.
6. Divide the pork filling, tomato, cheese, cilantro, drained pickled onion, and crema between the tortillas. Serve with lime wedges.