Pork Carnitas Tacos: Pickled Onion & Monterey Jack Cheese

🥘 Ingredients

• black pepper
  1 pinch
• chicken stock concentrate
  1 unit
• chipotle powder
  ¼ tsp
• cilantro
  1 bunch
• flour tortillas
  4 unit
• ground pork
  12 oz
• monterey jack cheese
  ½ cup
• olive oil
  1 tbsp
• poblano pepper
  1 unit
• roma tomato
  1 unit
• salt
  ½ tsp
• sour cream
  2 tbsp
• southwest spice blend
  1 unit
• sugar
  2 tsp
• tomato paste
  2 tbsp
• water
  1 c
• white wine vinegar
  2 tbsp
• yellow onion
  1 unit

🍳 Cookware

• medium bowl
• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Halve and peel yellow onion ; very thinly slice one half and finely chop the remaining onion. Core, deseed, and dice poblano pepper into ½-inch pieces. Roughly chop cilantro . Dice roma tomato .

   yellow onion: 1 unit, poblano pepper: 1 unit, cilantro: 1 bunch, roma tomato: 1 unit
2. 

   2

   In a medium bowl , combine sliced onion, white wine vinegar , sugar , salt , and 1 TBSP water . Stir until sugar and salt are mostly dissolved. Set aside, stirring occasionally, until ready to serve.

   white wine vinegar: 2 tbsp, sugar: 2 tsp, salt: ½ tsp, water: 1 c
3. 

   3

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add ground pork and season with salt and black pepper . Cook, breaking up meat into pieces, until browned and cooked through ⏱️ 5 minutes . Transfer to a plate and set aside.

   olive oil: 1 tbsp, ground pork: 12 oz, black pepper: 1 pinch
4. 

   4

   Heat another drizzle of olive oil in the same pan over medium-high heat. Add poblano and chopped onion; season with salt and pepper. Cook, stirring, until softened ⏱️ 3 minutes . Return pork to pan along with southwest spice blend , chicken stock concentrate , half the tomato paste , and ¼ cup water. Cook, scraping up any browned bits from bottom of pan, until mixture is thickened and saucy ⏱️ 2 minutes more.

   southwest spice blend: 1 unit, chicken stock concentrate: 1 unit, tomato paste: 2 tbsp
5. 

   5

   While filling cooks, in a small bowl , combine sour cream , a bit of onion pickling liquid to taste, and a pinch of chipotle powder . Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. Wrap flour tortillas in damp paper towels and microwave until warm and pliable ⏱️ 30 seconds .

   sour cream: 2 tbsp, chipotle powder: ¼ tsp, flour tortillas: 4 unit
6. 

   6

   Divide tortillas between plates. Fill with pork filling, tomato, monterey jack cheese , cilantro, pickled onion, and crema.

   monterey jack cheese: ½ cup