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Diced Pork Carnitas Tacos with Pickled Onion and Monterey Jack Cheese Recipe

Name: Diced Pork Carnitas Tacos with Pickled Onion and Monterey Jack Cheese
Total time: 30 min
Yield: 2
Ingredients: 1 unit Red Onion; 1 unit Poblano Pepper; ¼ ounce Cilantro; 1 unit Roma Tomato; 1 unit Lime; 5 teaspoon White Wine Vinegar; 8 ounce Diced Pork Tenderloin; 1 tablespoon Fajita Spice Blend; 1 unit Chicken Stock Concentrate; 1.5 ounce Tomato Paste; 4 tablespoon Sour Cream; 6 unit Flour Tortillas; ¼ cup Monterey Jack Cheese; Salt; Pepper; 1 teaspoon Sugar; 4 teaspoon Olive Oil

HelloFresh

Carnitas may not seem like the most weeknight-friendly meal...until now! Luckily, our chefs are also innovators, and have thus transformed this classic Mexican dish into one that doesn’t involve hours of slow-simmering and pork-shoulder-shredding. To create it in just 30 minutes, you’ll be cooking diced pork tenderloin with warm, smoky spices, tomato paste, chicken stock, poblano, and onion. The flavorful filling is then piled into steamy tortillas along with pickled onion, fresh tomato, Monterey Jack, and tangy lime crema. Taco ‘bout a weeknight wonder!

Ingredients

1 unit Red Onion

1 unit Poblano Pepper

¼ ounce Cilantro

1 unit Roma Tomato

1 unit Lime

5 teaspoon White Wine Vinegar

8 ounce Diced Pork Tenderloin

1 tablespoon Fajita Spice Blend

1 unit Chicken Stock Concentrate

1.5 ounce Tomato Paste

4 tablespoon Sour Cream

6 unit Flour Tortillas

¼ cup Monterey Jack Cheese

Salt

Pepper

1 teaspoon Sugar

4 teaspoon Olive Oil

Method

Wash and dry all produce. Halve

and peel onion; very thinly slice half and

finely chop remaining. Core, deseed,

and finely chop poblano. Roughly chop

cilantro leaves and stems. Dice tomato.

Quarter lime.

In a medium bowl, combine sliced

onion, vinegar, 1 tsp sugar (2 tsp for 4

servings), 1 TBSP water, and a pinch of

salt. Stir until sugar and salt are mostly

dissolved. Set aside to marinate, stirring

occasionally, until ready to serve.

Pat diced pork dry with paper

towels. Heat a large drizzle of olive oil

in a large pan over medium-high heat.

Add pork; season with salt and pepper.

Cook, stirring, until browned and cooked

through, 4-5 minutes. Turn off heat.

Using a slotted spoon, transfer to a

plate. TIP: Carefully pour out any excess

grease in pan.

Heat a large drizzle of olive oil in

same pan over medium-high heat. Add

chopped onion and poblano; season

with salt and pepper. Cook, stirring,

until softened, 3-4 minutes. Return

pork to pan and add Fajita Spice, stock

concentrate, half the tomato paste (all

for 4 servings), and ¼ cup water (⅓ cup

for 4). Cook, stirring, until everything is

coated and saucy, 1-2 minutes.

In a small bowl, combine sour cream,

a squeeze of lime juice, and a pinch of

salt and pepper. Stir in water 1 tsp at

a time until mixture reaches a drizzling

consistency. 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. (TIP:

Alternatively, you can put everything

in individual serving bowls and let

everyone assemble their own tacos.)

Serve with remaining lime wedges on

the side.

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