Categories: Mexican
Ingredients
- 1 Red Onion
- 1 Poblano Pepper
- 1/2 ounce Cilantro
- 2 Roma Tomato
- 1 Lime
- 5 teaspoon White Wine Vinegar
- 20 ounce Ground Pork
- 1 tablespoon Fajita Spice Blend
- 2 tablespoon Tomato Paste
- 1 Chicken Stock Concentrate
- 4 tablespoon Sour Cream
- 1 teaspoon Chipotle Powder
- 12 Flour Tortillas
- 1/2 cup Monterey Jack Cheese
- 4 teaspoon Sugar
- 4 teaspoon Olive Oil
- Salt
- Pepper
Directions
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Wash and dry all produce. Halve and peel onion. Finely chop one half; very thinly slice other half from pole to pole. Core, seed, and dice poblano into ½-inch squares. Roughly chop cilantro. Core and dice tomato. Halve lime. Cut one half into wedges.
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Place sliced onion, vinegar, 2 tsp sugar, ½ tsp salt, and 1 TBSP water in a medium bowl. Toss until sugar and salt are mostly dissolved. Set aside, tossing from time to time.
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Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork, breaking up meat into pieces. Season with salt and pepper. Cook, tossing, until browned, 4-5 minutes. Transfer to a plate and set aside.
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Heat another drizzle of olive oil in same pan over medium-high heat. Add chopped onion and poblano. Season with salt and pepper. Cook, tossing, until softened, 3-4 minutes. Add pork to pan along with 2 TBSP water, fajita spice, 1 TBSP tomato paste (we sent more), and stock concentrate. Scrape up any browned bits on bottom. Cook, stirring, until thick and saucy, 2-3 minutes.
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Combine sour cream, a squeeze of lime juice, and a pinch of chipotle powder (use more or less to taste) in a small bowl. Stir in enough water to give mixture a drizzly consistency, 1-2 tsp. Season with salt and pepper. Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.
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Divide filling, tomato, 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.