These tacos are bursting with layers of goodness! The pico packs a nice punch of flavor thanks to the poblano and jalapeno. The pork is juicy and spicy. The lime crema has a bit of tang and cools things down. A fiesta for your mouth! These combination of flavors in these tacos are amazing have the poblano pepper and white cheddar are perfect with the pork!
Prep time: Cook time:
Recipe Cuisine: Mexican Recipe Category: Tacos & Burritos Yield: 6 Servings
Ingredients :
- POBLANO PICO DE GALLO
- 1 large poblano pepper
- 1 large jalapeno pepper
- 1 tablespoon(s) olive oil
- 15 ounce(s) petite diced tomatoes, canned
- 1/2 large yellow onion, diced
- 1 tablespoon(s) white vinegar
- 1/2 small lime, juiced
- 1 bunch(es) cilantro, chopped
- 1 tablespoon(s) salt
- LIME CREMA
- 1/2 large lime, juiced
- 1/3 cup(s) sour cream
- TACOS
- 1 pound(s) leftover pork loin, chopped or shredded
- 1/2 cup(s) chicken stock
- 2 tablespoon(s) hot sauce
- 2 cup(s) white cheddar, shredded
- 1 package(s) flour tortillas
- 1 bunch(es) cilantro, chopped
- 1/2 cup(s) pickled jalapenos, sliced
- 1 cup(s) green leaf lettuce, chopped
Intructions :
- Preheat oven to 450 degrees
- Drizzle olive oil over the poblano and jalapeno 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 jalapenos.
Rated 5/5 based on 86 Reviews
Keyword : pork-taco-Mexican-Tacos & Burritos