Stashcook: Meal Planner & Recipe Keeper

Mojo Pork Tacos with Creamy Cilantro Slaw Recipe

Name: Mojo Pork Tacos with Creamy Cilantro Slaw
Total time: 10 min
Yield: 2
Ingredients: 2 unit Lime; ¼ ounce Cilantro; 1 teaspoon Cumin; 1 teaspoon Dried Oregano; 4 ounce Coleslaw Mix; 6 tablespoon Sour Cream; 1 unit Orange; 10 ounce Ground Pork; 2 unit Chicken Stock Concentrate; 1 teaspoon Garlic Powder; 2 tablespoon Mayonnaise; 6 unit Flour Tortillas; Salt; Pepper; 1 teaspoon Vegetable Oil; 1 teaspoon Sugar

HelloFresh

As if you needed another reason to celebrate taco night, this version’s ready in ten. minutes. flat. (Yes, you read that right!) Ground pork simmers in a sweet, tangy, citrusy Cuban mojo sauce, then gets stuffed into steamy tortillas. It’s topped with a creamy slaw and sprinkled with cilantro, then served with lime wedges for squeezing over. Ready, set, TACO!

Ingredients

2 unit Lime

¼ ounce Cilantro

1 teaspoon Cumin

1 teaspoon Dried Oregano

4 ounce Coleslaw Mix

6 tablespoon Sour Cream

1 unit Orange

10 ounce Ground Pork

2 unit Chicken Stock Concentrate

1 teaspoon Garlic Powder

2 tablespoon Mayonnaise

6 unit Flour Tortillas

Salt

Pepper

1 teaspoon Vegetable Oil

1 teaspoon Sugar

Method

• Wash and dry all produce.

• Halve orange. Halve 1 lime and quarter remaining lime.

Roughly chop cilantro.

• Heat a drizzle of oil in a large pan over high heat. Add pork*

and season with salt and pepper. Cook, breaking up meat

into pieces, until browned, 3-5 minutes (it’ll finish cooking

in the next step).

• 4 SERVINGS: Halve both oranges. Halve 2 limes and

quarter remaining limes.

• TIP: If there’s excess grease in your pan, carefully pour it out.

• While pork cooks, squeeze juice from whole orange and

1 lime half into a small bowl. Stir in cumin, stock concentrates,

oregano, half the garlic powder (you’ll use more in the

next step), and 1 tsp sugar.

• Once pork is browned, pour in mojo sauce. Cook until sauce

has reduced and pork is cooked through, 2-3 minutes more.

Turn off heat.

• 4 SERVINGS: Squeeze in juice from both oranges and

1 lime. Use 2 tsp sugar.

• Meanwhile, in a large bowl, combine mayonnaise, half the

cilantro, 2 packets sour cream (save the rest for serving),

and a pinch of remaining garlic powder to taste.

• Add coleslaw to bowl; toss to coat. Add a big squeeze of

lime juice and season with salt and pepper.

• Wrap tortillas in damp paper towels and microwave until

warm and pliable, 30 seconds.

• 4 SERVINGS: Use 4 packets sour cream.

• Divide tortillas between plates and fill with pork mixture

(leave any excess sauce in pan), slaw, and remaining sour

cream. Garnish with remaining cilantro. Serve with lime

wedges on the side.

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