Ground Pork Carnitas Tacos
with Pico de Gallo, Avocadoes and Baby Gems
Pork carnitas is a traditional Mexican dish of slow cooked pork shoulder. It's then shredded and pan-fried to give it a crispy texture. We've created a kid-friendly cheat version using ground pork. The secret is cooking the meat until it's very brown!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
750 g
Porc haché
3 cs
Assaisonnement mexicain
113 g
Oignon, haché
3 cs
Pâte de tomates
20 g
Ail
10 pièce(s)
Tortillas de farine
(Contient Gluten)
113 g
Mozzarella, râpée
(Contient Lait)
1 pièce(s)
Avocat
1 pièce(s)
Tomato
1 pièce(s)
Lime
14 g
Coriandre
1 pièce(s)
Laitue little gem
Pas inclus dans votre livraison
1 cc
Sucre*
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Prep: Wash and dry all produce. Cut the tomato into 1/2-inch cubes. Zest, then cut the lime into wedges. Mince or grate the garlic. Finely chop the cilantro. Peel and cut the avocado into 1/2-inch cubes. Slice the baby gem lettuce into thin strips.
Cook the filling: Heat a large pan over medium heat. Add a drizzle of oil, then the onion. Cook until the onion softens, 3-4 min.
Crumble in the pork and garlic. Cook, using a spoon to break up the pork into smaller pieces, until meat is very brown, 6-8 min. Add 1/2 cup water, tomato paste, Mexican seasoning, lime zest and sugar. Cook until warmed through, 1-2 min.
Make the pico de gallo: Meanwhile, in a small bowl, mix the tomatoes with the cilantro and a squeeze of 2 lime wedges.
Finish and serve: Divide the pork between the tortillas. Top with pico de gallo, avocado, lettuce and mozzarella. Squeeze some lime juice over, if desired. Enjoy!