Poblano And Ground Pork Tacos Recipes

POBLANO AND GROUND PORK TACOS

Steps:

• Mince a few slices of onion to get 1 tablespoon. Add minced onion, tomato, kiwi, juice from 2 lime wedges, 3/4 of the cilantro, salt, and pepper to a small bowl. Mix into a salsa.
• Juice 1/4 of the lime into another small bowl; mix in sour cream to make the crema.
• Heat olive oil in a large pan over medium-high heat. Add sliced onion and poblano pepper. Cook, tossing occasionally, until softened and lightly charred, 3 to 4 minutes. Add pork and Mexican seasoning. Cook until pork is browned throughout, 4 to 5 minutes. Reduce heat to medium-low. Add chicken stock, tomato paste, salt, and pepper. Cook and stir until everything is coated, 1 to 2 minutes.
• Wrap tortillas in a damp cloth and microwave for 30 seconds. Divide tortillas over plates; spread cream on top. Top tortillas with pork mixture and salsa. Garnish with remaining cilantro.

CRAVE-WORTHY GROUND PORK TACOS

Steps:

• Heat a wide skillet over medium heat then add the oil. When the oil is hot, press the pork down into the pan, spreading it out as thin as you can so that it browns evenly on one side, about 5 minutes.
• When it begins to brown on one side, use a wooden spoon to break the pork up into small crumbles. Continue to cook until browned on all sides, about 3 minutes.
• Toss 1 tablespoon of the taco seasoning with the pork. Taste a small crumble to see if it needs more seasoning and adjust from there - when using our homemade taco seasoning mix, we use 2 tablespoons.
• Stir in the water and let it come to a simmer. The mixture will thicken and coat the pork. Season with a pinch or two of salt (if you are using packaged seasoning, it may already have salt added).
• Wrap tortillas, in two stacks, with aluminum foil. Place into the oven for 10 to 15 minutes, or until heated through. Fill each warmed tortilla with pork and your favorite toppings. We particularly love these with mashed avocado spread onto the bottom of each tortilla then topped with pork, cabbage, pickled onions and sour cream.

PORK TACOS WITH POBLANO PICO AND LIME CREMA

Steps:

• 1. Preheat oven to 450 degrees.
• 2. Drizzle olive oil over the poblano and jalapeno and roast for about 5 minutes on each side, until blistered. Remove from oven.
• 3. When peppers have cooled, dice and add remaining ingredients; cover and refrigerate until ready to use.
• 4. Make lime crema by whisking together the lime and sour cream; refrigerate until ready to use.
• 5. Heat the pork in a large pan over medium heat with stock and hot sauce, stirring to combine. Reduce heat to medium low, cover and let simmer for about 10 minutes.
• 6. Assemble tacos by adding pork, cheese, pico, lettuce, cilantro, crema and jalapenos.

PORK AND POBLANO TACOS WITH KIWI SALSA AND LIME CREMA

Steps:

• Wash and dry all produce. Halve, peel, and thinly slice onion. Mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Core, deseed, and finely chop poblano. Finely dice tomato. Peel and finely dice kiwi. Roughly chop cilantro leaves and stems. Cut lime into wedges.
• In a small bowl, combine sour cream and a squeeze of lime juice. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. In a medium bowl, toss together tomato, kiwi, minced onion, half the cilantro, and a squeeze of lime juice. Season with salt and pepper.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add poblano, sliced onion, and half the Mexican Spice. Cook, stirring occasionally, until softened and lightly charred, 3-4 minutes.
• Add pork, another large drizzle of oil, and remaining Mexican Spice to pan. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-5 minutes. Season with salt and pepper. Reduce heat under pan to medium low. TIP: If there's excess grease in your pan, carefully pour it out.
• Stir in stock concentrate, ¼ cup water (⅓ cup for 4 servings), and tomato paste. Cook, stirring, until everything is coated in a thick sauce, 1-2 minutes. Season with salt and pepper.
• Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Divide pork filling, salsa, and crema between tortillas. Sprinkle with remaining cilantro. Serve with remaining lime wedges on the side.