Serves two.
Ingredients:
1 red onion, half finely diced and half THINLY sliced
1 poblano pepper, diced
1 roma tomato, diced
1 lime
5 tsp. white wine vinegar
10 oz. ground pork
1 Tbsp. fajita spice blend
1 Tbsp. tomato paste
1 packet chicken stock concentrate (I got mine here.)
2 Tbsp. sour cream
flour tortillas
cilantro (optional)
Monterey jack cheese
Directions:
1. Halve and peel onion. Finely chop one half and very thinly slice the other half. Core, seed, and dice poblano into 1/2 inch squares. Roughly chop cilantro (optional). Core and dice tomato. Halve lime. Cut into wedges.
2. To make pickled onions, 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.
3. 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.
4. 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.
5. Combine sour cream, a squeeze of lime juice, and a pinch of leftover fajita spice (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.
6. Divide filling, tomato, cheese, cilantro, pickled onion, and crema between tortillas. Serve with lime wedges on the side for squeezing over.
*www.hellofresh.com