Categories: Mexican
Ingredients
- 1 Red Onion
- 1 Poblano Pepper
- 1/2 ounce Cilantro
- 1 Romaine Lettuce
- 1 Lime
- 2 tablespoon White Wine Vinegar
- 20 ounce Ground Pork
- 1 tablespoon Fajita Spice Blend
- 2 tablespoon Tomato Paste
- 1 Chicken Stock Concentrate
- 4 tablespoon Sour Cream
- 12 Flour Tortillas
- 1/2 cup Monterey Jack Cheese
- 4 teaspoon Olive Oil*
- 2 teaspoon Sugar
- Salt
- Pepper
Directions
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Wash and dry all produce. Peel and halve onion. Finely chop one half; very thinly slice other half from pole to pole. Core, seed, and finely chop poblano. Roughly chop cilantro. Thinly slice lettuce crosswise into shreds. Cut lime in half. Cut one half into wedges.
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Add sliced onion, white wine vinegar, 2 tsp sugar, ½ tsp salt, and 1 TBSP water to a medium bowl. Toss until sugar and salt are mostly dissolved. Set aside to marinate, tossing occasionally.
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Heat a large 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, 4-5 minutes. Transfer to a plate using a slotted spoon. Pour out and discard any excess grease in pan.
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Heat another large drizzle of olive oil in same pan over medium-high heat. Add chopped onion and poblano. Season with salt and pepper. Cook until softened, 3-4 minutes. Add pork to pan along with fajita spice, 2 TBSP tomato paste (we sent more), stock concentrate, and 2 TBSP water. Cook, stirring, until everything comes together in a saucy mixture, 2-3 minutes.
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Combine sour cream, a squeeze of lime juice, and a pinch of salt and pepper in a small bowl. Stir in a splash or two of water to give crema a drizzly consistency. Meanwhile, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.
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Divide filling, lettuce, cheese, cilantro, pickled onion, and crema between tortillas. (TIP: You can put everything in individual serving bowls and let everyone assemble their own tacos.) Serve with lime wedges on the side for squeezing over.