Pork Carnitas Tacos

Ingredients

• 12 flour tortillas
• 20 oz ground pork
• 2 red onions, divided
• 2 poblano peppers
• 2 Roma tomatoes
• 2 limes
• ½ oz cilantro, chopped
• 10 teaspoons white wine vinegar
• 2 tablespoons Fajita Spice Blend
• 2 chicken stock concentrates
• 2 tablespoons tomato paste
• 4 tablespoons sour cream
• 2 teaspoons chipotle powder
• 1 cup Monterey Jack cheese
• 4 teaspoons sugar
• Olive oil
• Salt and black pepper

Instructions

1. Wash and dry the produce. Halve and peel the onions; finely chop half and very thinly slice the rest. Core, seed, and finely chop the poblanos. Roughly chop the cilantro. Core and dice the tomatoes. Halve the limes and cut half into wedges.
2. Add the sliced onion, vinegar, 4 teaspoons sugar, 1 teaspoon salt, and 4 tablespoons 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 4 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.