1 Roma Tomato
1 Small Onion
1 Lime
2 Cloves of Garlic
2 – 3 TBSP Sour Cream
10 ounces Ground Pork
2 TBSP Southwest Spice Blend
2 TBSP Chicken Stock Concentrate
6 Small Flour Tortillas
6 ounces Shredded Monterey Jack Cheese
1 tsp flour
1 TBSP Cooking Oil (Olive Oil)
Black Pepper
Preheat oven to 425 degrees
Wash and dry produce. Dice tomato, half, peel, and finely chop onion. Zest and Quarter the lime and finely chop garlic.
In a small bowl combine tomato, 2 TBSP of the chopped onion, a squeeze of lime juice, salt, and pepper in a small bowl.
If you have cilantro on hand it tastes great in pico de gallo.
Combine sour cream and the lime zest in a small bowl. Add water a tsp at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.
Heat a drizzle of oil in a medium pan over medium high heat. Add remaining chopped onion and cook stirring occasionally (2 – 3 minutes). Add pork, garlic, southwest spice blend, and a pinch of salt. Cook, breaking up meat pieces until browned and cooked through (4 – 6 minutes).
Stir in 1 tsp flour until combined, stir in stock concentrate and 1⁄4 cup of water; bring to a simmer and cook until thickened (2 – 3 minutes). Season with salt and pepper.
Line a baking sheet with foil and lightly oil. Place tortillas on a clean work surface and drizzle with oil, rub to coat oil on both sides of the tortilla. Add filling and sprinkle with cheese. Roll up tortillas starting with filled side. Place seam down on the prepared cookie sheet. Bake 8 – 12 minutes until golden brown and crispy.
Divide rolled tacos between plates; drizzle with sour cream sauce and top with pico de gallo. If you have lime wedges left, serve on the side.
We make spanish rice and a mexican salad with this dish.
