Categories: Mexican
Ingredients
- 1 Lime
- 1 Shallot
- 2 Garlic Cloves
- 1 Poblano Pepper
- 3 oz. Pineapple Chunks
- 12 oz. Ground Pork
- 1 tsp. Sazon Chipotle Seasoning
- 6 Small Flour Tortillas
- 2 Tbsp. Tomato Paste
- 1/2 oz. Crispy Jalapeños
Directions
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Zest lime, halve, and juice. Halve and peel shallot. Cut into thin strips. Mince garlic. Stem poblano pepper, seed, and cut into ½" dice. Cut pineapple chunks into small pieces. Combine shallot strips in a mixing bowl with lime juice and a pinch of salt and pepper. Marinate at least 10 minutes before serving, stirring a couple times to marinate evenly.
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Place a medium non-stick pan over medium heat. Add 1 tsp. olive oil, ground pork, and chipotle seasoning to hot pan. Cook, breaking up meat, until no pink remains, 6-8 minutes. Transfer pork to a plate. Reserve pan; no need to wipe clean. While pork cooks, warm tortillas.
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Stack tortillas on a microwave-safe plate, cover with a moist paper towel, and heat in microwave until warm, 30 seconds. Immediately transfer to a foil pouch to keep warm. Alternately, wrap tortillas in foil and heat in a 375 degree oven until warm, 4-5 minutes.
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Return pan used to cook pork to medium-high heat. Add 1 tsp. olive oil, garlic, and poblano pepper to hot pan. Stir occasionally until softened, 3-4 minutes. Add pork, tomato paste, and pineapple chunks to pan and stir occasionally, 4-5 minutes. Remove from burner and season with 1 tsp. lime zest (reserve remaining for garnish), ½ tsp. salt, and ¼ tsp. pepper.
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Plate dish as pictured on front of card, garnishing each taco with filling, pickled shallot (to taste), crispy jalapeño pieces (to taste), and remaining lime zest. (Taste crispy jalapeños before you add them to tacos. They are spicy!) Bon appétit!