Quick Ground Pork Carnitas Tacos with Pickled Onions and Chipotle Crema

Craving the rich, tender flavor of carnitas but short on time? This quick version uses ground pork seasoned with chili powder, garlic, cumin and tomato paste for that same deep, savory taste. Smoky poblano pepper adds a subtle kick, while tangy pickled onions and creamy Monterey Jack cheese balance every bite.

Stack everything into warm flour tortillas and drizzle with a spicy chipotle-lime crema. These tacos deliver all the satisfaction of your favorite taqueria order-without the long wait. Perfect for a busy weeknight dinner that feels like a treat.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pickle the onion: Thinly slice the onion. In a small bowl, combine the sliced onion, white wine vinegar, 1 teaspoon sugar and a pinch of salt. Set aside to quick-pickle while you prepare the rest.
2. Make the crema: In another small bowl, mix sour cream, chipotle powder and a squeeze of lime juice. Season with salt and pepper to taste. Set aside.
3. Prep the vegetables: Dice the tomato. Remove seeds from the long green pepper (poblano) and dice it. Chop the cilantro.
4. Cook the pork: Heat olive oil in a large skillet over medium-high heat. Add ground pork and cook, breaking it up, until browned, about 4-5 minutes. Stir in the Southwest spice blend, tomato paste and chicken stock concentrate. Add the diced green pepper and cook for 2 more minutes. Season with salt and pepper.
5. Warm the tortillas: Stack the flour tortillas and wrap in a damp paper towel. Microwave for 30 seconds or heat individually in a dry skillet.
6. Assemble the tacos: Divide the pork mixture among the warm tortillas. Top with pickled onion, diced tomato, Monterey Jack cheese and a drizzle of chipotle crema. Garnish with chopped cilantro.
7. Serve immediately with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of ground pork?

Yes, ground chicken or turkey work well as substitutes. Adjust cooking time as needed.

How do I store leftovers?

Store the cooked pork and toppings separately in airtight containers in the fridge for up to 3 days. Reheat the pork in a skillet before assembling.

What can I use instead of Southwest spice blend?

You can make your own by mixing chili powder, cumin, garlic powder and a pinch of cayenne.