Ground Pork Carnitas Tacos
with Pico de Gallo, Avocadoes and Baby Gems- Gluten
- Lait
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!
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
Non inclus dans la livraison
1 cc
Sucre*
pièce(s)
Huile*
Matériel
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!
