Quick Pork Carnitas Tacos with Chipotle Crema and Pickled Onions

These one-pan pork carnitas tacos bring all the rich, slow-cooked flavor of traditional carnitas without the hours of simmering. Using ground pork and a blend of chili powder, garlic, cumin and tomato paste, we create a deeply savory filling in minutes. A smoky poblano pepper adds a subtle heat, while tangy pickled onions and a creamy chipotle crema balance every bite.

Stuffed into warm flour tortillas and topped with Monterey Jack cheese, fresh tomato and cilantro, these tacos are everything you crave on taco night. Best of all, everything comes together in a single skillet, making cleanup a breeze.

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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

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) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, combine sour cream and chipotle powder to make the chipotle crema. Set aside.
2. In another small bowl, combine the juice of half the lime, sugar and a pinch of salt. Thinly slice half the onion and add to the lime mixture to quick-pickle. Set aside.
3. Heat olive oil in a large skillet over medium-high heat. Add remaining diced onion and poblano pepper; cook until softened, about 3 minutes.
4. Add ground pork to the skillet, breaking it up with a spoon. Cook until browned, about 5 minutes.
5. Stir in the southwest spice blend, tomato paste and chicken stock concentrate. Cook for 1 minute until fragrant. Season with salt and pepper to taste.
6. Warm the flour tortillas in a dry skillet or microwave.
7. Assemble tacos: Fill each tortilla with the pork mixture, then top with pickled onions, diced tomato, shredded Monterey Jack cheese and a drizzle of chipotle crema. Garnish with chopped cilantro and a squeeze of remaining lime juice.

Recipe Tips

FAQ

Can I use ground beef instead of pork?

Yes, ground beef or turkey can be substituted for the pork. Adjust cooking time as needed.

How do I store leftovers?

Store the pork filling in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet and assemble fresh tacos.

Can I make the pickled onions ahead of time?

Absolutely. The pickled onions can be made up to a week in advance and stored in the refrigerator.