Pork Tacos With Poblano Pico And Lime Crema Recipes

PORK TACOS WITH WHITE CHEDDAR, POBLANO PICO, AND LIME CREMA

Steps:

• Preheat oven to 450°F. Drizzle olive oil over the poblano and jalapeño and roast for about 5 minutes on each side, until blistered. Remove from oven. When peppers have cooled, dice and add remaining ingredients; cover and refrigerate until ready to use. Make lime crema by whisking together the lime and sour cream; refrigerate until ready to use. 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. Assemble tacos by adding pork, cheese, pico, lettuce, cilantro, crema, and jalapeños.

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.