Ingredients
The following ingredients have 6 Servings
- POBLANO PICO DE GALLO
- 1 large poblano pepper
- 1 large jalapeno pepper
- 1 tablespoon(s) olive oil
- 15 ounce(s) petite diced tomatoes, canned
- 1/2 large yellow onion, diced
- 1 tablespoon(s) white vinegar
- 1/2 small lime, juiced
- 1 bunch(es) cilantro, chopped
- 1 tablespoon(s) salt
- LIME CREMA
- 1/2 large lime, juiced
- 1/3 cup(s) sour cream
- TACOS
- 1 pound(s) leftover pork loin, chopped or shredded
- 1/2 cup(s) chicken stock
- 2 tablespoon(s) hot sauce
- 2 cup(s) white cheddar, shredded
- 1 package(s) flour tortillas
- 1 bunch(es) cilantro, chopped
- 1/2 cup(s) pickled jalapenos, sliced
- 1 cup(s) green leaf lettuce, chopped
Instruction
- Preheat oven to 450 degrees.
- Drizzle olive oil over the poblano and jalapeno and roast for about 5 minutes on each side, until blistered. Remove from oven.
- When peppers have cooled, dice and add remaining ingredients; cover and refrigerate until ready to use.
- Make lime crema by whisking together the lime and sour cream; refrigerate until ready to use.
- Heat the pork in a large pan over medium heat with stock and hot sauce, stirring to combine. Reduce heat to medium low, cover and let simmer for about 10 minutes.
- Assemble tacos by adding pork, cheese, pico, lettuce, cilantro, crema and jalapenos.
