Ground Pork Carnitas Tacos with Quick Pickled Onions
Flavorful ground pork carnitas seasoned with fajita spices and tomato paste, served in warm flour tortillas with tangy quick-pickled red onions, fresh poblano peppers, and creamy chipotle lime crema. This streamlined version of traditional carnitas delivers authentic Mexican flavors in under 30 minutes, making it perfect for weeknight dinners or casual entertaining. The combination of savory spiced pork, bright acidic pickled onions, and cooling sour cream creates a balanced taco experience that rivals restaurant versions.
Ingredients
- 1 unit Red Onion, halved and peeled, one half chopped, other half sliced
- 1 unit Poblano Pepper, cored, seeded, diced into 1/2-inch squares
- ¼ ounce Cilantro, roughly chopped
- 1 unit Roma Tomato, cored and diced
- 1 unit Lime, halved, one half cut into wedges
- 5 teaspoon White Wine Vinegar
- 10 ounce Ground Pork
- 1 tablespoon Fajita Spice Blend
- 1 tablespoon Tomato Paste
- 1 unit Chicken Stock Concentrate
- 2 tablespoon Sour Cream
- 1 teaspoon Chipotle Powder
- 6 unit Flour Tortillas
- ¼ cup Monterey Jack Cheese
- 2 teaspoon Sugar
- 2 teaspoon Olive Oil
- Salt
- Pepper
- 1 tablespoon Water, for pickled onions
- 2 tablespoon Water, for pork mixture
- 1 teaspoon Water, for crema
Instructions
- 1
Wash and dry all produce
- 2
Halve and peel onion, finely chop one half and thinly slice other half from pole to pole
- 3
Core, seed, and dice poblano into 1/2-inch squares
- 4
Roughly chop cilantro
- 5
Core and dice tomato
- 6
Halve lime and cut one half into wedges
- 7
Place sliced onion, vinegar, sugar, salt, and water in medium bowl, toss until sugar and salt dissolve, set aside
- 8
Heat olive oil in large pan over medium-high heat
- 9
Add pork, breaking into pieces, season with salt and pepper
- 10
Cook, tossing, until browned
- 11
Transfer pork to plate
- 12
Heat more olive oil in same pan over medium-high heat
- 13
Add chopped onion and poblano, season with salt and pepper
- 14
Cook, tossing, until softened
- 15
Add pork back to pan with water, fajita spice, tomato paste, and stock concentrate
- 16
Scrape up browned bits and cook, stirring, until thick and saucy
- 17
Combine sour cream, lime juice, and chipotle powder in small bowl
- 18
Stir in water to create drizzly consistency, season with salt and pepper
- 19
Wrap tortillas in damp paper towel and microwave until warm
- 20
Divide filling, tomato, cheese, cilantro, pickled onion, and crema between tortillas
- 21
Serve with lime wedges
Tips
Set up taco bar style with filling and toppings in separate bowls so everyone can customize their own tacos to preference.
Make extra pickled onions as they keep well in the refrigerator and add bright acidity to salads, sandwiches, and other Mexican dishes.
Adjust chipotle powder in the crema gradually to control heat level, starting with just a pinch for mild flavor.
Good to Know
Assembled tacos best eaten immediately. Store components separately in refrigerator up to 3 days.
Pickled onions can be made 1 day ahead. Pork filling can be cooked 2 hours ahead and reheated.
Serve immediately while tortillas are warm and filling is hot for best texture and flavor.
Common Mistakes
Drain pickled onions before serving to avoid soggy tacos.
Do not overmix crema or it may break and become watery.
Warm tortillas just before serving to prevent them from becoming tough.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make the pickled onions ahead of time?
Yes, pickled onions actually improve with time and can be made up to 1 week ahead. Store covered in refrigerator and drain before using.
What if I do not have chipotle powder?
Substitute with paprika plus a pinch of cayenne pepper, or use hot sauce mixed into the sour cream for similar smoky heat.
How long will leftover pork filling keep?
Cooked pork filling stays fresh in refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat thoroughly before serving.