It’s Taco Tuesday! Today is the perfect day to try Hello Fresh’s Pork Carnitas Tacos. I made these with my boyfriend and we had such a fun time cooking them. There’s just something about cooking tacos that makes them more fun to cook than any other recipe. Maybe it’s the fun colors or the fact that you can eat them with your hands but I’ve never enjoyed cooking anything more. Although you only see 3 tacos plated, don’t be fooled. This makes A LOT of food and we were quite full towards the end. I would give this recipe a 8.5/10 just because I like to have something on the side with my tacos such as rice and beans but this recipe only consisted of the tacos themselves.
Again, this recipe belongs to Hello Fresh and is not my own.
- Preparation Time: 10 minutes
- Total Time: 30 minutes
- 1 Red Onion
- 1 Poblano Pepper
- 1/4 oz Cilantro
- 1 Roma Tomato
- 1 Lime
- 5 Teaspoons White Wine Vinegar
- 10 oz Ground Pork
- 1 Tablespoon Fajita Spice Blend
- 1 Packet Chicken Stock Concentrate
- 1 Tablespoon Tomato Paste
- 2 Tablespoons Sour Cream
- 1 Teaspoon Chipotle Chipotle Powder
- 6 Flour Tortillas
- 1/2 Cup Monterey Jack Cheese
Wash and prepare the produce. Half and peel the onion, make sure to finely chop one half and thinly slice the other half (they will be used in different parts of the recipe). Dice the poblano pepper into small squares. Chop the cilantro, dice the tomato and halve the lime, cutting one half into wedges and keeping the other half as is.
In a small bowl, mix together the sliced red onion, white wine vinegar, 2 teaspoons of sugar, 1/2 teaspoon of salt and 1 tablespoon of water. Toss together until the sugar and salt are dissolved. Set aside to let the onions pickle, toss from time to time.
Heat a drizzle of olive oil in a large pan over medium heat. Add the ground pork and break into pieces. Season with salt and pepper. Toss until browned, about 4-5 minutes. Transfer to a plate and set aside.
In the same pan, heat another drizzle of olive oil. Add in the poblano pepper and chopped red onion. Cook until softened. Add the pork back to the pan along with the fajita spice, chicken stock concentrate, 2 tablespoons of water and 1 tablespoon of tomato paste. Stir together until thick, about 2-3 minutes.
Now it’s time to make the crema. In another small bowl, add the sour creme, lime juice and pinch of chipotle powder. (Add the chipotle powder to your desired spice level, I tend to dislike spicy food so I only added a small amount). Add water to the mixture until it makes a drizzling consistency. Season with salt and pepper.
To assemble the tacos, divide the pork filling, tomato, cheese, cilantro, pickled onion and crema among the tortillas. Enjoy!