Pork Tacos With White Cheddar Poblano Pico And Lime Crema Recipes

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.

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.