This is my third entry into Rocky Dickerson 's Savory Stories challenge. Here is another summer special. I received this recipe from Hello Fresh. I subscribe to their boxes from time to time and I note the ones I really like. This is one I liked and I tried to stay with their ingredients but varied them spices somewhat.
I made these last night and I could hardly contain Phyllis from eating hers until she held it for the picture above. We both loved them.
Here are the ingredients as I made them last night:
- 1 large yellow onion
- 1 poblano pepper
- 1 package of fresh cilantro
- 1 plum tomato
- 1 lime
- 5 teaspons white wine vinegar
- 1 pound of ground pork
- 1 teaspoon of garlic powder
- 1 teaspoon of chili powder
- 3 tablespoons of chicken stock concentrate
- 2 ounces of tomato paste
- 4 tablespoons of sour cream
- 1 teaspoon of chipotie powder
- 1/3 cup of monterey jack cheese
- 6 flour tortillas
First step is to prepare all of the produce.
Halve the onion and slice one half and dice the other half. Core deseed and dice the problano. Roughly chop the cilantro. Halve the lime. Dice the tomato. Like below:
Next make pickled onion by combining the sliced onion, vinegar, 2 teaspoons of sugar and one tablespoon of water.
Take a large pan and add a drizzle of olive oil and add pork breaking up meat. Once cooked set aside and add another drizzle of oil and add the chopped onion and the chopped poblano. Then return the meat to the pan and add salt and pepper.
Now add the garlic power and the chili power, the chicken stock concentrate, tomato paste and 1/4 cup of water. Cook until thickened like the picture below.
While this is cooking combine sour cream in a small bowl, juice from the lime, chipotle powder, salt, and stir in water 1 teaspoon at a time to drizzling consistency.
Warm the tacos in a microwave with a damp paper towel. Add all of the ingredients to each taco and enjoy.